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12 servings, 1 mini cheesecake (65 g) each
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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.
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.
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.
With their built-in portion control, these mini cheesecakes make great treats.
* 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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