PHILADELPHIA Easter Mini Cheesecakes

190 18 servings, 1 mini cheesecake (77 g) each
Recipe By
1
(0) 0 Reviews
Prep Time
20
min.
Total Time
3
hr.
10
min.
Servings

18 servings, 1 mini cheesecake (77 g) each

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!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix graham crumbs and butter; press onto bottoms of 18 paper-lined muffin cups.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
  • Bake 18 to 20 min. or until centres are almost set. Cool completely. Refrigerate 2 hours.
  • Top each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with chocolate eggs.

Size Wise

Enjoy your favourite holiday foods while keeping portion size in mind. One serving of Philadelphia Easter Mini Cheesecakes is one cheesecake.

Substitute

If you're looking for a different decorating idea, substitute colourful jelly beans for the chocolate eggs.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.

Servings

  • 18 servings, 1 mini cheesecake (77 g) each

Nutritional Information

Serving Size 18 servings, 1 mini cheesecake (77 g) each
AMOUNT PER SERVING
Calories 330
% Daily Value
Total fat 23g
Saturated fat 15g
Cholesterol 90mg
Sodium 260mg
Carbohydrate 25g
Dietary fibre 1g
Sugars 21g
Protein 6g
   
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %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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