Easter Cheesecakes!

Posted in Bake, Baking, Bite, Butter, Cake, cheese, cheesecake, cream cheese, Desserts, easter, holidays, M&Ms, Sugar, Sweet, Treats by

HEY Y’ALL!

Happy (late) Easter! Hope you all had a great weekend and the Easter bunny brought you lots of yummy treats 😉 #chocolateoverload!

Saturday my momma and I spent most of the day in the kitchen making lots of goodies and food for Easter Sunday! She found a recipe a few weeks ago for little cheesecake bites she wanted me to make that looked like a little nest with speckled chocolate eggs in it so OBVIOUSLY I obliged! hahaha I LOVE CHEESECAKE! So Saturday morning and into the afternoon I made these cute homemade cheesecakes and they were a hit! So I’m going to show you how I made them, and since Easter is over give you some other tips on what you can top them with to make them all throughout the year! (Or just come back and visit next Easter and make them then! 😉 )

You’ll Need:

1 Cup of Graham Crackers

3/4 cup + 2 Tbsp Sugar

1 Tsp Vanilla Extract

3 Tbsp Butter

3 Eggs

3 packages of 8oz Cream Cheese

(and coconut and M&Ms for the Easter version)

Before you get started, preheat your oven to 325 and line 18 cupcake tinsFullSizeRender (23)

For the Crusts

Step 1: In a food processor or a large Ziploc bag, crush one cup of graham crackers

Step 2: In a medium sized bowl, mix your 1 cup of graham crackers, 3 Tbsp of butter, and 2 Tbsp of sugar

Step 3: Press the mixture into the bottom of your 18 cupcake tins

*I FORGOT TO TAKE A PIC OF THIS STEP! BUT I used a heaping spoonful to spoon in the crust mix and pressed it down with my fingers*

For the Filling

Step 1: In a large mixing bowl, mix 3 packages of cream cheese, 3/4 cup sugar, and 1 Tsp vanilla extract until smooth

Step 2: Add each of your 3 eggs one at a time into the mixture using the lowest setting on your mixer

Step 3: Once smooth, place a large spoonful in each cupcake tin

Step 4: Bake for 25-30 minutes! You’ll be able to tell if they’re done by jiggling the pan; if they jiggle pop them back in for a bit!

(Here’s how full mine were! Very close to the top, unlike a cupcake or muffin!)

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Once they come out of the oven, let them cool down completely! Right when you pull them out they’ll be a little puffy and mine even had some cracks in them but when they’re completely cool they’ll go down a bit and the cracks will have sort of molded back together! Mine kind of sunk in at the middle if you can see in the pic below! After they’re all cool refrigerate them for at least 2 hours! I left mine in overnight and took them out a few hours before serving but if you’re serving that day make sure you give them at least 2 hours!

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For the Topping

The recipe calls for toasted coconut to make it look like a little nest on top so to do that, lay out as much coconut as you’d like and bake it for ten minutes at 350!

Once it’s done and all cool, top your cheesecakes with a little coconut and a few speckled M&Ms for a cute, sweet, Easter treat!

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So those are the cute little bird’s nest Easter cheesecakes, but since Easter is now over I thought I’d give you guys a few extra ideas for the summer time coming up or any time throughout the rest of the year you feel like making them!

  • Some cherry pie filling from the grocery store on top would make for a perfect cherry cheesecake bite!
  • Cut up some strawberries, put a little sugar on them and leave them in the fridge overnight, then top off the cheesecakes with those yummy strawberries and syrup that they made for a nice summertime treat!
  • OR put a little whip cream and fresh blueberries on top for an awesome springtime dessert!

I hope you guys liked this recipe! It was a little time consuming but well worth it for the super rich and yummy cheesecake!

xoxo,

Kristin

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