Easter Cookies Cream Mini Cheesecakes Recipes

PHILADELPHIA EASTER MINI CHEESECAKES

PHILADELPHIA Easter Mini Cheesecakes image

There's only one thing that can pry their attention away from the chocolate in the Easter basket: one of these PHILADELPHIA Easter Mini Cheesecakes!

Provided by My Food and Family

Categories Dairy

Time 3h20m

Yield 18 servings

Number Of Ingredients 8

Ingredients

1 cup graham cracker crumbs
3/4 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
1 cup plus 2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
54 speckled malted milk eggs (about 9 oz.)

Steps:

Heat oven to 325°F.
Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
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. Spoon over crusts.
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Top each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Nutrition Facts : Calories 320, Fat 22 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

OREO™ COOKIES AND CREAM MINI CHEESECAKES

Oreo™ Cookies and Cream Mini Cheesecakes image

There's something especially appealing about mini-desserts, like these cupcake-size cheesecakes. Oreo™ cookies add flavor and crunch.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 24

Number Of Ingredients 10

Ingredients

16 Oreo chocolate creme sandwich cookies, crushed (about 1 1/2 cups)
2 tablespoons butter or margarine, melted
1 package (8 oz) cream cheese, softened
1/4 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1 egg
4 Oreo chocolate creme sandwich cookies, cut into 1/4-inch pieces (about 1/2 cup)
3 tablespoons semisweet chocolate chips
1 teaspoon shortening

Steps:

Heat oven to 325°F. Line 24 miniature muffin cups with paper baking cups. In small bowl, mix crushed cookies and melted butter. Press 1 teaspoon cookie mixture firmly in bottom of each muffin cup.
In large bowl, beat cream cheese, milk and sugar with electric mixer on medium speed until light and fluffy. Add vanilla and egg; beat well. Fold in cut-up cookies. Spoon 1 heaping tablespoon cream cheese mixture into each crust-lined muffin cup.
Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool in pan on cooling rack 30 minutes. Refrigerate at least 1 hour or up to 48 hours before serving.
Just before serving, in 1-cup microwave-safe measuring cup, combine chocolate chips and shortening. Microwave on High for 30 to 45 seconds or until melted, stirring once. Drizzle chocolate over tops of cheesecakes. Store in refrigerator.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 1/2 g

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