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  • Wash your hands with soap and water before you begin.

  • Read the whole recipe carefully before starting. If you don’t understand any part, ask an adult to help you.

  • Collect all the ingredients and equipment you need for the recipe before you start to cook

  • Do one step of the recipe at a time. Do not skip steps.

  • Measure carefully, using the correct equipment.

  • Use the correct size of pan called for in recipe.

  • Follow the times set in the recipe. If a recipe says shake for 45 seconds, be sure you shake for a least 45 seconds.

  • Clean up when you are finished!

  • Share your tasty creations with family and friends.

Easter Mini CheesecakesE



  • 1-1/4 cup graham crumb​

  • 1/4 cup butter, melted

  • 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

  • 3/4 cup sugar

  • 1 tsp. vanilla

  • 3 eggs

  • 1 cup plus 2 Tbsp. desiccated unsweetened coconut, toasted

  • 54 speckled chocolate eggs (250 g)


  • Heat oven to 350°F.

  • Mix graham crumbs and butter; press onto bottoms of 18 paper-lined muffin cups.

  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

  • Bake 18 to 20 min. or until centres are almost set. Cool completely. Refrigerate 2 hours.

  • Top each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with chocolate eggs.

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