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Mini Cheesecake Nests

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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:

Cute mini cheesecake nests are perfect for Easter!

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
Author: Julie Chiou
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Ingredients 

  • 1 cup graham cracker crumbs
  • ¾ 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
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Instructions

  • 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.

Recipe Notes

Recipe from Philadelphia Cream Cheese from the Cooking Light magazine

YOUR NOTES

NUTRITION FACTS

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

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.

Course: Dessert
Cuisine: American
Keyword: easter treats, mini cheesecakes

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Recipe Rating




Tacy Mattice

Monday 11th of June 2018

Send me all recipes to my in box. Thank-you

Gaby Dalkin

Monday 27th of February 2017

These are ADORABLE, and definitely making their way to my Easter menu!!

Stephanie

Friday 10th of April 2015

So cute!!!

J

Saturday 4th of April 2015

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.

Julie

Saturday 4th of April 2015

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.

Stacy | Wicked Good Kitchen

Wednesday 25th of March 2015

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!