Friday, 7 April 2017

Easter Mini Cheesecakes





Easter Mini Cheesecakes

1 cup cookie crumbs
3/4 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted ...
3 x 226.80 g PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
1 cup plus 2 Tbsp. Coconut, toasted
54 speckled malted milk eggs

Heat oven to 325°F / 160C

Mix crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.

Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

Top each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.

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