I made these miniature cheesecakes a while back- Easter weekend to be exact- and thought I had posted the recipe to share. Clearly I forgot to post about these little desserts so now is my chance. They were fairly easy to make since I have a Kitchen-Aid stand mixer. Below is a photo of the finished product and the recipe to go along with it.
Ingredients:
1 cup graham cracker
crumbs
¾ cup sugar
2 tbsp. sugar
3 tbsp. butter or
margarine, melted
3 pkg (8 oz. each)
PHILADELPHIA Cream Cheese, softened
1 tsp vanilla
3 eggs
1 cup BAKER’S ANGEL
FLAKE Coconut
2 tbsp. BAKER’S ANGEL FLAKE Coconut
54 speckled malted milk
eggs (about 9 oz.)
Directions:
1. Heat oven to 325˚
2. Mix graham cracker
crumbs, 2 tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin
cups
3. 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.
4. Spoon over crusts
5. Bake 25-30 minutes
or until center are almost set. Cool completely. Refrigerate 2 hours.
6. Top each cheesecake
with 1 tbsp. coconut; shape to resemble bird’s nest. Fill with malted milk
eggs.
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