These mini cheesecake baskets are so fun to make. The recipe is simple: they are great to bring to an Easter gathering, kids love them, and the taste is amazing!
Mini Cheesecake Easter Baskets
Servings: 12
Calories: 204kcal
Ingredients
- 16 oz organic cream cheese, softened (Organic Valley)
- 1/2 cup organic cane sugar
- 1/2 tsp vanilla extract
- 2 pastured eggs (Vital Farms)
- 12 vanilla wafer cookies
- 12 licorice pieces
- 36 jelly beans
- organic shredded coconut
Instructions
- Mix the eggs, vanilla, and sugar in a small bowl.
- Slowly add the egg mixture into the softened cream cheese. When blended, use an electric mixer to smooth the batter.
- Place 12 cupcake papers in a cupcake pan. Then put one vanilla wafer cookie on the bottom of each. This makes a small crust.
- Spoon the batter into the cupcake papers. Spread evenly using a spoon.
- Bake at 350 degrees Fahrenehit fot 20 minutes.
- Sprinkle each one with coconut (for grass) and three jelly beans. Shape the licorice to make the basket handle just before serving.
Notes
You can also place the coconut in a plastic sandwich bag with 2 drops of green food coloring to make green basket grass.
Nutrition information (with the jelly beans and licorice): total calories 204, fat 14 grams, carbohydrates 17 grams, and protein 4 grams.
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