Jelly Bean Mini Cheesecake Baskets
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
12 Nilla Vanilla Wafers
1-1/2 cups angel flake Coconut, tinted green
36 small jelly beans
12 pieces shoestring licorice (4 inch each)
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer
on medium speed until well blended. Add eggs; beat just until blended.
PLACE wafer on bottom of each of 12 paper-lined medium 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 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.