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PHILADELPHIA® 3-STEP® Mini Cheesecake Baskets

Rated as 4.5 out of 5 Stars

"Mini cheesecakes are decorated to look like Easter baskets with green tinted flake coconut, red string licorice and small jelly beans."
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Ingredients

2 h 30 m servings 321 cals
Original recipe yields 12 servings

Directions

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  • Prep

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  1. Preheat oven to 350 degrees F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
  2. Place wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.
  3. Bake 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator.

Nutrition Facts


Per Serving: 321 calories; 16.7 g fat; 41.2 g carbohydrates; 4.6 g protein; 74 mg cholesterol; 232 mg sodium. Full nutrition

Reviews

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This is a great recipe. We also have put on strawberries and blueberries for a 4th of July theme. If you can find the smaller baking cups they work a little better as long as the cookie fits i...