2 hours 30 min
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs; beat just until blended.
- Place wafer on bottom of each of 12 paper-lined muffin cups. Spoon cream cheese mixture evenly over wafers.
- Bake 20 min. 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. Keep refrigerated.
- How to Tint Coconut Place coconut and a few drops green food coloring in small resealable plastic bag. Seal bag. Shake bag gently until coconut is evenly tinted.
View all nutritional information
Calories 270, Total Fat 17g, Saturated Fat 11g, Cholesterol 85mg, Sodium 200mg, Carbohydrate 25g, Protein 4g