Easter Mini Cheesecakes

By GadgetGirl

These cute mini Easter cheesecakes are perfect for your next Easter party. Creamy and dreamy, these sweet treats are filled with all of the flavors you crave, like rich cheesecake, sweet, toasted coconut, and malted chocolate egg candies.

Ingredients

• 1 cup graham cracker crumbs
• 3/4 cup plus 2 tablespoons sugar, divided
• 3 tablespoons butter or margarine, melted
• 3 (8-ounce) packages Philadelphia Cream Cheese, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 cup plus 2 tablespoons Baker's Angel Flake Coconut, toasted
• 54 speckled malted milk eggs, about 9-ounces

Details

Servings 18
Preparation time 20mins
Cooking time 200mins
Adapted from creamcheese.com

Preparation

Step 1

Heat oven to 325°F.

Mix graham crumbs, 2 tablespoons 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 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.

Top each cheesecake with 1 tablespoon coconut; shape to resemble bird's nest. Fill with malted milk eggs.