With so much cooking to be done on Easter this quick and delicious dessert is perfect. Classic cheesecake sprinkled with toasted coconut and topped with a yummy chocolate candy. Both kids and adults will love them and I can guarantee they will be back for seconds.
If you don’t have time to make them now, you can save this recipe by pinning it to Pinterest or download it as a PDF and save it to your device for later. By adjusting the topping you can make it a suitable dessert for any occasion. Enjoy!
- Heat oven to 325 degrees
- Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
- 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. Spoon over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate for 2 hours.
- Top with 1 Tbsp of coconut and candy.