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Finish Easter dinner with a special treat

Decorate mini cheesecakes with candy eggs

Posted 4/2/19

I hope to have some new recipes in a few weeks, but for now, enjoy this archived column from four years ago.

I’m not sure which dessert I’ll be making this year for Easter, if any, but there …

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Finish Easter dinner with a special treat

Decorate mini cheesecakes with candy eggs

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Posted

I hope to have some new recipes in a few weeks, but for now, enjoy this archived column from four years ago.

I’m not sure which dessert I’ll be making this year for Easter, if any, but there are so many to choose from, all with an Easter theme.

Some families will have coconut or pineapple cake. Others want carrot cake.

Or you can choose any number of novelty food items made to look like Easter eggs or bunnies or even Easter baskets.

Last week, I made Easter mini cheesecakes from Kraft Foods. The recipe is a very basic, baked cheesecake made in cupcake holders. Once the little cheesecakes have baked and cooled, they are easy to decorate to look like a little nest on top.

Kraft suggests using baked coconut on top of the cheesecakes. The coconut is then topped with colorful, candy coated chocolate eggs.

I’m the only one in my family who likes coconut, so I used shaved chocolate (Hershey Kisses shaved with my cheese slicer) to make the base for my nest.

The little cheesecakes were so simple to make, they taste good and they really pretty. They can also be made in advance and stored in the refrigerator; I’d wait to decorate them just before serving.

One note: My cheesecakes cracked when they cooked. But once they cooled, they had a smooth surface again.

Easter Mini Cheesecakes

1 cup graham cracker crumbs

3/4 cup plus 2 tablespoons sugar, divided

3 tablespoons butter or margarine, melted

3 packages (8 ounces each) cream cheese, softened

1 teaspoon vanilla

3 eggs

1 cup plus 2 tablespoons coconut, toasted (I used shaved chocolate instead)

54 speckled malted milk eggs (or other egg candies)

Heat oven to 325 degrees.

Mix graham crumbs, 2 tablespoons 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 minutes or until centers are almost set. Cool completely. Refrigerate two hours.

Top each cheesecake with 1 tablespoon coconut; shape to resemble bird’s nest. Fill with malted milk eggs.

Kraft Kitchens

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