How cute are these mini cheesecake nests?!
The perfect little treat for Easter!
I’m obsessed with the chocolate speckled eggs.
I get a bag each year around Easter time and now they have a DARK CHOCOLATE version.
I have a bowl sitting on our ottoman right now and I’ve almost gotten to the bottom of the bowl.
I’m thinking I’m going to have to get another bag before Easter comes and goes!
These mini cheesecake nests are super easy to make and you can get the kiddos to come help you decorate them after you’re done!
I think the toasted coconut for the ‘nest’ is simply adorable.
Can I make these in mini muffin pans?
You can but I think it would make a lot and would be harder to decorate.
How can I make these dairy-free?
I’m not familiar with dairy-free baking so I’m not sure!
My cheesecake tops are cracked.
This happens a lot with cheesecake and it’s okay for this recipe because you cover it up with the coconut flakes haha :)
My cheesecake tops are sunken in.
That means the center hasn’t completely baked through yet!
How can I tell if these are done cooking?
If you shake the pan gently and they don’t really jiggle/move at all in the center, then they are done.
What if I can’t find the chocolate eggs?
You can use other chocolate candies!
What if I can’t find already toasted coconut flakes?
You can toast them yourself in a skillet on low heat or use a toaster oven.
Other ideas for Easter if these mini cheesecake nests are your thing:
Mini Cheesecake Nests
- 1 cup graham cracker crumbs
- 3/4 cup plus 2 tablespoons granulated sugar, divided
- 3 tablespoons unsalted butter, melted
- 3: 8 ounce packages of cream cheese, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- Toasted coconut flakes
- Speckled chocolate eggs
- Preheat oven to 325 degrees Fahrenheit. Line one 12-cup muffin pan completely with muffin liners and line half of a second 12-cup muffin pan with muffin liners so you have 12 lined cups in one muffin pan and 6 lined cups in the other muffin pan.
- In a medium bowl, mix together graham cracker crumbs, 2 tablespoons sugar and melted butter. Evenly divide mixture amongst the muffin cups and gently press into the bottoms of the muffin cups.
- In the bowl of a stand mixer or using a hand mixer, beat cream cheese, vanilla, and remaining sugar until smooth.
- Add eggs, 1 at a time, mixing on low until just incorporated.
- Spoon mixture over the crusts.
- Bake 25-30 minutes, or until the centers are just set. Cool completely then refrigerate for 2 hours.
- Top each cheesecake with toasted coconut flakes and chocolate eggs.
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