Mini Cheesecake Easter Baskets

Want a delicious but fun recipe for dessert to go along with Easter dinner? Then you’ll love these Mini Cheesecake Easter Baskets. I discovered the recipe on the Kraft Recipes site and altered the items used to decorate the baskets using things I had on hand as well as what I thought would make it cute.

Mini Cheesecake Easter Baskets Tall

These are so easy to make and absolutely adorable. They’re sure to be a hit!

Ingredients

  • 2 (8 oz.) packages cream cheese (softened)
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 12 vanilla wafers
  • 1 cups flake coconut(tinted green)*
  • decorations-SweetTarts bunnies and chicks, Cadbury mini chocolate eggs and Air head sour belts**
  • 12 baking cups

Directions

  • Preheat oven to 350 degrees.
  • Beat cream cheese, sugar and vanilla with electric mixer until well blended.
  • Add eggs; beat just until blended.
  • Place vanilla wafer on bottom of each 12 paper-lined muffin cups.
  • Spoon cream cheese mixture evenly over wafers.
  • Bake 20 minutes or until centers are almost set. Cool.
  • Refrigerate at least 2 hours.
  • Top evenly with coconut and decorate.
  • Store in refrigerator.


* Place coconut in Ziploc bag or covered bowl. Place a few drops of green food coloring in and shake until coconut is evenly tinted.

**I cut the sour belts in half lengthwise and then cut about 1/4 of them off to make them the right size for the basket handles. 

Printable Recipe

Mini Cheesecake Easter Baskets
 
Recipe type: Dessert
Ingredients
  • 2 (8 oz.) packages cream cheese (softened)
  • ½ cup sugar
  • ½ tsp. vanilla
  • 2 eggs
  • 12 vanilla wafers
  • 1 cups flake coconut(tinted green)*
  • decorations - SweetTarts Bunnies and Chicks, Cadbury Mini Chocolate Eggs and Air Head Sour Belts**
  • 12 baking cups
Instructions
  1. Preheat oven to 350 degrees.
  2. Beat cream cheese, sugar and vanilla with electric mixer until well blended.
  3. Add eggs; beat just until blended.
  4. Place vanilla wafer on bottom of each 12 paper-lined muffin cups.
  5. Spoon cream cheese mixture evenly over wafers.
  6. Bake 20 minutes or until centers are almost set. Cool.
  7. Refrigerate at least 2 hours.
  8. Top evenly with coconut and decorate.
  9. Store in refrigerator.
  10. * Place coconut in Ziploc bag or covered bowl. Place a few drops of green food coloring in and shake until coconut is evenly tinted.
  11. **I cut the sour belts in half lengthwise and then cut about ¼ of them off to make them the right size for the basket handles.

These little cheesecakes are quite versatile. If you don’t want to make the baskets you could just eat them plain or top them with fresh fruit, lemon curd or drizzled chocolate. You can also substitute the crust with a different round cookie like Oreos. Have fun with them and enjoy!

Mini Cheesecake Easter Baskets sq

This post is linked to:
Balancing Beauty and Bedlam Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday

Janet is a mom to two daughters and is married to her best friend. Her belief that we are blessed so that we may bless others fuels her writing at frugalandfocused.com where she shares her thoughts on faith, family, and frugal living. She strives to make the most of what she's given in life and hopes to inspire others to do the same.