Easter Bird's Nest Mini Cheesecakes
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Unrated
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
2 hrs 40 mins
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Servings
12 Cheesecakes
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Course
Dessert, Breakfast, Baked Goods
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Cuisine
American
Easter Bird's Nest Mini Cheesecakes
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These adorable Easter Bird's Nest Mini Cheesecakes will be a hit at your Easter brunch or dinner and are so easy to make! Delicious, silky mini cheesecakes, topped with toasted coconut and mini egg candies make a cute and festive dessert!
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Ingredients
For Cheesecakes
- 16 ounces cream cheese softened (2 packages)
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 egg
- 1/2 cup sugar
- lemon optional, zest of one
For Crust
- 8 graham crackers sheets
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 3 tablespoons butter melted
For Topping
- 1 cup sweetened shredded coconut toasted
- 36 egg candies mini
Instructions
- Preheat oven to 325°F. Line a 12 cup muffin tin with cupcake liners, set aside.
- Crush the graham crackers into crumbs in a food processor. Add the 2 tablespoons of sugar and the 1/8 teaspoon of salt, pulse a few times to combine. Pour in the melted butter and pulse until mixed. (If you don't have a food processor, crackers can be crushed by sealing in a large ziptop bag and crushing with a rolling pin or other heavy object until they are fine crumbs. Pour them into a bowl, whisk in sugar and salt, then stir in the butter and mix until combined))
- Evenly divide the crumb mixture between the 12 muffin cups. Use a small flat bottomed measuring cup to press the crumbs into the bottom of each cup (I used a 1/4 cup).
- Beat the cream cheese, sour cream, vanilla and sugar until smooth.
- Add the eggs, one at a time and mix until well combined. Mix in lemon zest if using.
- Evenly divide the cheesecake mixture between the 12 muffin cups. Bake for 25-30 minutes, or until centers are set.
- Allow to cool completely, then refrigerate for 2 hours or up to overnight.
- To toast the coconut, spread in an even layer on a baking sheet. Toast in the oven at 325°F, stirring every 5 minutes, until golden. This should take 10-15 minutes. Watch closely because the coconut can go from golden to burnt in an instant!
- Before serving, sprinkle the toasted coconut in a circle around the edges of each mini cheesecake to form the "nest" Place 3 mini egg candies in the center. Enjoy!
Notes
- Cheesecakes can be made a day ahead, reserve toppings until the day of serving.
- Store leftovers in the refrigerator.
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