PHILADELPHIA 3-Step Mini Cheesecake Baskets

1. 1

   Preheat oven to 350F.

2. 2

   Beat cream cheese, sugar and vanilla with in large bowl with electric mixer on medium speed until well blended.

3. 3

   Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

4. 4

   Place wafer on bottom of each of 12 paper-lined medium muffin cups.

5. 5

   Spoon cream cheese mixture evenly over wafers.

6. 6

   Bake 20 min.

7. 7

   or until centres are almost set.

8. 8

   Cool to room temperature.

9. 9

   Refrigerate 3 hours or overnight.

10. 10

    Add decorations as desired.

11. 11

    Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket.

12. 12

    Store leftover cheesecakes in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.