PHILADELPHIA® 3-STEP® Mini Cheesecake Baskets

PHILADELPHIA® 3-STEP® Mini Cheesecake Baskets

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"Mini cheesecakes are decorated to look like Easter baskets with green tinted flake coconut, red string licorice and small jelly beans."
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2 h 30 m servings 321 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. 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. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator.


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This is a great recipe. We also have put on strawberries and blueberries for a 4th of July theme. If you can find the smaller baking cups they work a little better as long as the cookie fits i...

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