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How to make Easter Mini Cheesecakes!

by RecipesWhat's Hot
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Photo: Kraftrecipes.com

 

Prep Time: 20 mins
Total Time: 3 Hours 20 mins (Don’t worry, it includes 2 hours chilling time in the fridge)
Servings: 18

Ingredients
– 1 cup Graham cracker crumbs
– 3/4 cup and 2 tbsp. Sugar, divided
– 3 tbsp. Butter or Margarine, melted
– 3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
– 1 tsp. Vanilla
– 3 Eggs
– 1 cup and 2 Tbsp. Baker’s Angel Flake Coconut, toasted
– 54 (3 per mini cheesecake) speckled malted milk eggs/Chocolate eggs

Method

1. Heat oven to 325°F.

2. Mix Graham crumbs, 2 tbsp. Sugar and Butter, then press onto bottoms of 18 paper-lined muffin cups.

3. 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.

4. Spoon mixture over crusts.

5. Bake 25 to 30 min. or until centers are almost set.

6. Cool completely. Refrigerate 2 hours.

7. Top each mini Cheesecake with 1 tbsp. coconut and shape to resemble bird’s nest. Add 3 malted milk eggs to each.

Recipe Source: Kraftrecipes.com

Don’t have the time?
Although cooking from scratch usually tastes better, you can get the Betty Crocker No-Bake Cheesecake Mix that includes the crumb base.

Here is how you buy less ingredients and cut 7 steps to 4!

Ingredients
– Betty Crocker Cheesecake Mix
– 90g melted Butter
– 400ml cold Whole Milk (or Almond Milk to cut down on the sat. fat)
– 1 cup and 2 Tbsp. Baker’s Angel Flake Coconut, toasted
– 54 (3 per mini cheesecake) speckled malted milk eggs/Chocolate eggs

 

Method
1. Blend biscuit crumbs with melted butter. Press into base of paper cup in pan.

2. Beat mix with milk in large bowl on low-speed until moistened. Scrape the bowl and beat on medium speed for 2 minutes until thick and creamy.

3. Spread on top of biscuit base. Put in fridge to chill for at least 2 hours.

4. Decorate with Coconut and Chocolate Eggs, and serve!

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Voila! (Photo: Kraftrecipes.com)

Enjoy and Have a Happy and Holy Easter!

By: Gabrielle Burgess 

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Coconut milk is not good if you are on a diet!

by Health & Fitness

First of all, here is a list of some of what Coconut milk is a common ingredient for:

Curries

Rice and Peas/Coconut rice

Run down

Pumpkin soup

Coconut cream sauce (often used on fish)

Banana pudding

Coconut ice cream

Trini Callaloo (stew)

Brazilian seafood and stews

Serabi pancakes in Indonesia

What is Coconut milk?

According to Wikipedia, it is the liquid that comes from the grated meat of a brown coconut. It should not be confused with Coconut water. The colour and rich taste of Coconut milk can be attributed to the HIGH OIL CONTENT. Most of the fat is Saturated fat.

Coconut milk has 21g saturated fat per 100g with 230 calories, that is 104% daily value of saturated fat or even 16% per tablespoon! No bueno.

So what do you do if you enjoy some of the dishes above?

Make a sacrifice and avoid them until your fitness goal is obtained or you can afford to have ‘cheat days’ OR substitute the Coconut milk for Almond milk or Skimmed milk, of course knowing the taste would not be as authentic or delicious.