Cheesecake Baskets
  • 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 12 Nilla Wafers
  • 1-1/2 cups Angel Flake Coconut, tinted green
  • 36 small jelly beans
  • 12 pieces shoestring licorice (4 inch each)
  1. Preheat oven to 350°. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
  2. Place wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.
  3. Bake 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving.
  4. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator. Makes 12 servings