PHILADELPHIA Easter Mini Cheesecakes

A classic cheesecake made mini and Easter festive with speckled chocolate eggs in toasted coconut "nests." Cute and delicious, this cheesecake recipe is sure to become a new Easter favourite! 

What You Need

• 1-1/4 cup graham crumbs
• 1/4 cup butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 1 tsp. vanilla
• 3 eggs
• 1 cup plus 2 Tbsp. desiccated unsweetened coconut, toasted
• 54 speckled chocolate eggs (250 g)

How to make

• Preheat the oven to 350 ° F.
• Mix graham and butter crumbs; press down 18 paper-coated muffin cups.
• Beat cream cheese, sugar, and vanilla with a mixer until blended. Add eggs, 1 at a time, mix at low speed after each until evenly mixed. Spoon the skin.
• Bake 18 to 20 minutes. or until the center is almost set. Really cool Cool 2 hours.
• Give each cheesecake with 1 Tbsp. coconut; the shape resembles a bird's nest. Fill with chocolate eggs.

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