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  1. Mini Cheesecake Baskets

Mini Cheesecake Baskets

03:40:00 12 servings, 1 mini cheesecake (65 g) each
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12 servings, 1 mini cheesecake (65 g) each

Sure, these mini cheesecake baskets are ideal for Easter. But frankly, they're too cute to serve only once a year! These individual cheesecakes are perfect for all kinds of festive occasions such as bake sales, fun fairs and birthday parties.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
  • Place wafer on bottom of each of 12 paper-lined muffin cups; cover with cream cheese batter.
  • Bake 20 min. or until centres are almost set. Cool completely. Refrigerate 2 hours. Meanwhile, tint coconut with food colouring. (See tip.)
  • Top cheesecakes with coconut and jelly beans just before serving. Bend licorice pieces in half; insert both ends into cheesecakes to resemble baskets with handles.

How to Tint Coconut

Mix 3/4 tsp. water with a few drops of food colouring. Add to 1-1/2 cups flaked coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food colouring for a darker shade and less colouring for a lighter shade.

Mini Cheesecake Birds' Nests

Bake and cool cheesecakes as directed. Melt 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate as directed on package. Mix with 1-1/2 cups chow mein noodles. Shape into 12 nests, using about 2 Tbsp. for each. Cut triangular piece from each of 36 Jet-Puffed Miniature Marshmallows for the birds' beaks. Dip sticky sides of wedges in orange coloured sugar. Place 3 beaks in each nest. Place nest on each cheesecake.

Mini Cheesecake Flowers

Bake and cool cheesecakes as directed. Spread tops with 1-1/2 cups thawed Cool Whip Whipped Topping. Cut 30 Jet-Puffed Miniature Marshmallows diagonally in half. Place, in batches, in resealable plastic bag with desired colour of coloured sugar. Close bag and shake until cut sides of marshmallows are evenly coated with sugar. Arrange 5 marshmallow pieces, cut sides up, on top of each frosted cheesecake to resemble a flower, pressing marshmallows together gently to secure. Place 1 halved jelly bean in centre of each. Use green decorating gel to add the flower stems and leaves.

Size Wise

With their built-in portion control, these mini cheesecakes make great treats.


  • 12 servings, 1 mini cheesecake (65 g) each

Nutritional Information

Serving Size 12 servings, 1 mini cheesecake (65 g) each
Calories 270
% Daily Value
Total fat 20g
Saturated fat 14g
Cholesterol 85mg
Sodium 220mg
Carbohydrate 19g
Dietary fibre 2g
Sugars 15g
Protein 5g
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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