Easter Mini Cheesecakes

If you’re looking for an adorable Easter-themed treat to make this spring, you’re going to love these perfectly sweet Easter mini cheesecakes.

Easter Mini Cheesecakes - These simple little Easter mini cheesecakes look like bird nests thanks to toasted coconut and malted milk eggs!

These Easter mini cheesecakes are so easy to make. In fact, you can check out our fun tutorial video below to get all the details.

Easter Mini Cheesecakes!

Love these little bird nest Easter mini cheesecakes!

Posted by Crissy Page on Wednesday, March 9, 2016

How delicious do these look?

Easter Mini Cheesecakes - These simple little Easter mini cheesecakes look like bird nests thanks to toasted coconut and malted milk eggs!

I am in love with spring desserts and cheesecake is on the top of my list. These cute Easter mini cheesecakes are festive and bite sized. They would be the perfect treat to take to your child’s classroom, or as a special dessert to follow Easter dinner.

Easter Mini Cheesecakes - These simple little Easter mini cheesecakes look like bird nests thanks to toasted coconut and malted milk eggs!

The speckled malted milk eggs rest on a nest of toasted coconut on the top. It truly does look like pretty eggs in a nest.

Easter Mini Cheesecakes - These simple little Easter mini cheesecakes look like bird nests thanks to toasted coconut and malted milk eggs!

I hope you enjoy these yummy Easter mini cheesecakes as much as we did. Happy Easter!

Easter Mini Cheesecakes - These simple little Easter mini cheesecakes look like bird nests thanks to toasted coconut and malted milk eggs!

Print Recipe
Did you make this recipe?

Easter Mini Cheesecakes

Ingredients:

  • 1 cup Graham Cracker Crumbs
  • ¾ cup + 2 tbsp. Sugar
  • 3 tbsp. Butter
  • 3 pkg. (8 oz. each) Philadelphia Cream Cheese (softened)
  • 1 tsp. Vanilla
  • 3 Eggs
  • 1 cup + 2 tbsp. Coconut Flakes (toasted)
  • 54 Speckled Malted Milk Eggs (9 oz.)

Instructions:

  1.  Combine graham cracker crumbs, 2 tbsp. sugar and butter in medium mixing bowl. Press into bottoms of cupcake paper cups.
  2. Combine cream cheese, vanilla, and ¾ cup sugar in medium mixing bowl – beating with handheld electric mixer. Add eggs individually while mixing on low until blended. Spoon mixture over graham cracker crust.
  3.  Bake at 325 degrees F for approximately 25 minutes. Refrigerate for at least 2 hours.
  4. Create a bird’s nest atop each mini cheesecake with toasted coconut and malted milk eggs. Serve and enjoy.

Recipe from KraftRecipes.com.

All images and text ©Crissy Page & Dear Crissy. If you would like to share this recipe on a website or social profile, please be sure to properly attribute by linking back to this page. If you share the recipe on your blog, please rewrite it in your own words, and again, include a link back. Thanks so much! :)

If you enjoyed this post, please follow me on Instagram and don't forget to say hello! You can also tag your recipes and crafts with #DearCrissy. I'd love to see how you've been inspired! 💗

Dear Crissy participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Click here to view our complete terms of use, disclosure policies and privacy policy. Thanks! :)

Leave a Reply

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

Leave a Comment »