mini cheesecakes- easter edition

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.