- Level: Easy
- Total: 1 hr
- Prep: 35 min
- Cook: 25 min
- Yield: Makes 24 mini cheesecakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 210
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 35 mg
- Sodium
- 107 mg
- Level: Easy
- Total: 1 hr
- Prep: 35 min
- Cook: 25 min
- Yield: Makes 24 mini cheesecakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 210
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 35 mg
- Sodium
- 107 mg
Ingredients
Directions
Special equipment:
Mini muffin tin Mini muffin paper liners- 1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.
- 2. Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS® Bars.
- 3. Spoon mixture into muffin cups and bake in a preheated 375°F oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve. To serve:
- 4. Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M'S® Brand Speckled Chocolate Eggs. Serve at room temperature.
