Instructions

1. MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
2. 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.
3. BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
4. TOP each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Cooking time (duration)

Prep Time: 20 min. | Total Time: 3 hours 20 min.

Number of servings (yield)

18 servings

Category

Dessert

Submitted by

Kraft

Nutritional Information

Per Serving: 320 calories, 22g total fat, 14g saturated fat, 85mg cholesterol, 230mg sodium, 28g carbohydrate, 1g dietary fiber, 22g sugars, 5g protein, 10%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 0%DV iron.

Size Wise: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

How to Soften Cream Cheese: Enjoy your favorite holiday foods while keeping portion size in mind. One serving of PHILADELPHIA Easter Mini Cheesecakes is one.