This post may contain affiliate links. Please read our disclosure policy.

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!

Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

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:

5 from 1 vote

Mini Cheesecake Nests

These are perfect for Easter and a great activity to do with the kids!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 18 nests


  • 1 cup (84 g) graham cracker crumbs
  • ¾ cup (150 g) plus 2 tablespoons granulated sugar, divided
  • 3 tablespoons (42 g) unsalted butter, melted
  • 24 ounces (680 g) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Toasted coconut flakes
  • Speckled chocolate eggs
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.


  • Preheat oven to 325 °F (163 °C). 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.


Recipe from Philadelphia Cream Cheese from the Cooking Light magazine


Serving: 1Nest, Calories: 223kcal, Carbohydrates: 15g, Protein: 4g, Fat: 15g, Sugar: 12g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Like this? Leave a comment below!

There are affiliate links within this post.

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Just made these for Easter. Total disaster. Anyone planning on making these, start checking around 8 minutes. I rotated my pans around 15 minutes and they were already set, but idiot I am I trusted the recipe and ended up with cracked, sunken, over baked junk. Not blaming blogger, but the recipe itself.

    1. Hi Jennifer – so sorry they didn’t turn out for you. I just can’t think of a reason why they’d be that way. At 8 minutes there is no way it would be done at 325 degrees Fahrenheit. Did you fill them up almost all the way? If they were sunken, it’s because the middle wasn’t cooked so that’s why they sank. The batter is slightly thicker than other cheesecake recipes; was yours that way? Anyway, that’s a bummer they didn’t work out for you.

  2. Beyond cute and perfect for Easter, Julie! Loving your simple but very effective styling and photography here. So inviting for spring! Thank you for sharing and enjoy the rest of your week! P.S. Yes, monument viewing at night is best!

  3. love these Julie! everyone’s said it already but for reals, these are beyond cute!