You’ll Love These Festive Easter Mini Cheesecakes
Today’s recipe combines two of my very favorite things: mini cheesecakes and Cadbury Mini Eggs. Basically, we are making adorable little bird nests made from shredded, toasted coconut and your choice of egg shaped Easter candy (ie Cadbury Easter eggs, Robin’s Eggs or even jelly beans) on top of delicious, creamy cheesecakes. Absolutely perfect bite-sized festive dessert for any Easter get together.
Change up the Crust
The recipe calls for a graham cracker crust, but I think I am going to make my favorite typical crust for things like this where I use crushed Golden Oreos and butter. I don’t know what magic are in those Golden Oreos but it makes for the best crusts for cheesecakes and cream pies! You can use whatever base you like for this type of crust by using graham crackers, Oreos, shortbread cookies, or Nilla wafers.
Change the Toppings
This little nest is the absolute cutest, but you could definitely mix it up and decorate it many different ways. You could use colorful pastel sprinkles, or drizzle with chocolate and/or caramel syrup. It is a great base mini cheesecake recipe, so you can use it and get creative by decorating them in different ways for different holidays. They would be fantastic with a little lemon curd or something like on top. Trader Joe’s has a wonderful little jar of lemon curd on their shelves you can pick up that would be perfect for this recipe!
How to Store Leftover Cheesecakes
You can store leftover cheesecakes for up to 5 days in the fridge in an airtight container. Just make sure you don’t decorate them until right before you are serving them or the coconut and Robin Eggs will get soggy.
Mini Easter Cheesecakes
Mini Easter Cheesecakes has delicious cheesecake filling on a graham cracker crust. Then decorated with shredded coconut and robin eggs. Author: Desserts on a Dime Recipe Type: American Total Time: 2 35 hrsmins
Serving size: 12
Calories per serving: 157
1 cup Graham crackers Crumbs
1/4 cup butter melted
2 packages cream cheese softened – 8 oz each
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 Large eggs
1 cup Shredded coconut
1 package Robin eggs
Line a 12 cup muffin tin with cupcake liners and press approximately 1 1/2 tablespoon of the graham cracker mixture into the bottom of each muffin tin. Set the pan aside.
Preheat the oven to 325 degrees F.
In a medium size mixing bowl. Beat together the cream cheese, sugar and vanilla extract. Then add in the eggs, one at a time.
Spoon the mixture evenly over the top of the crust into each of the muffin tins.
Bake for 15-20 minutes or until the centers of the cheesecakes are almost set.
Let the cheesecake cool completely at room temperature and then refrigerate them for at least 2 hours.
For the Decorations:
When you are ready to serve and decorate the cheesecakes, preheat the oven to 325 degrees F. Place the shredded coconut evenly on a large baking sheet that has been lined with parchment paper. Bake for 3-5 minutes until the coconut is browned. Watch it closely as the coconut will taste quickly. Let the coconut cool completely at room temperature.
Top each of the cheesecakes with the shredded coconut and 3-4 of the Robin Eggs.
Then the cheesecakes are ready to serve and enjoy!
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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