Mini Easter Cheesecakes

I can’t believe we only have a little over a week until Easter! I always have these grand plans for the girl’s baskets and here we are a week out and all I have is an Easter book for each of them, haha!

My mom always hosts the most amazing brunch for Easter Sunday and everyone usually brings some sort of appetizer or side dish to help contribute. I always bring a sweet treat. I don’t know why, but I don’t enjoy cooking as much as I do baking. My motto is: I cook because I have to, I bake because I want to 🙂

I have tried a lot of festive Easter desserts over the years, and to be honest, a few too many of them have been total Pinterest fails! This one however, is a MAJOR win. I made these scrumptious little bites yesterday and I swear David ate half of them when he got home from work. They’re SO good! I think because they’re bite-sized so it feels like you’re really not eating THAT much (at least that’s what I told myself, after eating 3. Whoops.) Selfishly, I made a few with a super thick crust, because, lets be honest – the crust is the best part!

They were super easy to make. I think it only took me 20 minutes. The only thing is they have to be refrigerated for 2 hours after they cook.

You can decorate these however you want. You could use green food coloring on the coconut to make it look like grass. You could put a marshmallow peep on each one, you could even use some jelly beans and a piece of licorice to form a U-shape to look like a little Easter basket!

I just love how perfect these cheesecakes are for dessert and they take away the need for messy cheesecake slicing. No utensils needed!

Mini Easter Cheesecakes

What you need:

  • Cadbury chocolate eggs or malted eggs

Instructions:

  • Heat oven to 325°F.
  • Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
  • Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
  • Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  • Top each cheesecake with 1 Tbsp. coconut; shape to resemble bird’s nest. Fill with chocolate or malted eggs.

 

Enjoy! XO

Brooke

 

 

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