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Easter Bird's Nest Mini Cheesecakes
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Easter Bird's Nest Mini Cheesecakes

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!

Prep Time
15 mins
Cook Time
25 mins
Total Time
2 hrs 40 mins
Servings: 12 Cheesecakes
Course: Dessert, Breakfast, Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 325°F. Line a 12 cup muffin tin with cupcake liners, set aside.
  2. 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))
  3. 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).
  4. Beat the cream cheese, sour cream, vanilla and sugar until smooth.
  5. Add the eggs, one at a time and mix until well combined.  Mix in lemon zest if using.
  6. Evenly divide the cheesecake mixture between the 12 muffin cups.  Bake for 25-30 minutes, or until centers are set.
  7. Allow to cool completely, then refrigerate for 2 hours or up to overnight.
  8. 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!
  9. 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.