Mini Easter Egg Cheesecakes

These mini Easter egg cheesecakes have a chocolate cookie crust, creamy cheesecake center and are finished off with a coconut nest and candy Easter eggs.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Chill time 2

Total Time 30

Servings

Calories 145kcal

Author Sara Welch

Ingredients

For the crust:

1 1/4 cups chocolate cookie crumbs such as chocolate wafers or chocolate graham crackers
2 tablespoons sugar
5 tablespoons butter melted

For the filling:

8 ounces cream cheese softened
1/4 cup sugar
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract

For the topping:

1/2 cup toasted coconut
36 candy or chocolate eggs

Instructions

Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cupcake liners.
For the crust: In a medium bowl, mix together the cookie crumbs, butter and sugar until thoroughly combined.
Divide the cookie mixture between the 12 muffin cups and press firmly into the bottom of each to form the crust.
For the filling: Place the cream cheese in a bowl and beat with a mixer until smooth and fluffy. Add the sour cream and beat until thoroughly combined.
Add the sugar, egg and vanilla and beat until smooth.
Divide the filling evenly among the muffin cups.
Bake for 20 minutes. Cool completely then refrigerate for at least 2 hours or up to 3 days.
When you're ready to serve your cheesecakes, top with a sprinkle of coconut and press 3 candy eggs into the center, then enjoy.

Nutrition