Mini Cheesecake Nests
These are perfect for Easter and a great activity to do with the kids!
Servings: 18 nests
Equipment
Ingredients
- 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
Instructions
- 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.1 cup graham cracker crumbs, 3/4 cup plus 2 tablespoons granulated sugar, 3 tablespoons unsalted butter
- In the bowl of a stand mixer or using a hand mixer, beat cream cheese, vanilla, and remaining sugar until smooth.24 ounces cream cheese, 1 teaspoon vanilla extract
- Add eggs, 1 at a time, mixing on low until just incorporated.3 large eggs
- 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.Toasted coconut flakes, Speckled chocolate eggs
Notes
Recipe from Philadelphia Cream Cheese from the Cooking Light magazine
Nutrition
Serving: 1 Nest | Calories: 223 kcal | Carbohydrates: 15 g | Protein: 4 g | Fat: 15 g | Sugar: 12 g
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