Mini Egg Cheesecakes

If you follow along with the blog or my recipes you will soon find out my love for cheesecakes knows no bounds, particularly fruity cheesecakes. But every once in awhile I step out and do something different. The Mr. lovessss these mini cheesecakes, mostly because of the mini eggs on top, but still. It took me a few times with the recipe to get it just right but I am happy with it now and they are VERY tasty.

Serving Size: 12-18

Ingredients:

  • 1 + 1/4 Cup Graham crumbs

  • 1/4 Cup Margarine, melted

  • 3/4 Cup Sugar

  • 2 Tsp. Vanilla

  • 3 Eggs

  • 3 Packages Lite Cream Cheese

  • 1 Cup Coconut Shavings

  • Cookies N Cream Mini Eggs (or regular mini eggs if you prefer)

Directions:

  • Preheat the oven to 350F degrees. Mix melted margarine and graham crumbs well then prep into the bottoms of paper lined muffin tins. This should make 14-20 bases depending on how thick you want them to be.

  • Using a hand mixer, beat cream cheese, sugar and vanilla until fully blended. Add the eggs, 1 at a time and mixing well in between. Scoop mixture over crusts.

  • Bake for 25-30 minutes or until centers are almost set. Remove from the oven and cool. Let refrigerate for 2-3 hours.

  • Once refrigerated, top each cheesecake bite with 1 tsp. on shaved coconut and shape appropriately then fill the ‘nest’ with 2-3 mini eggs. They are ready to serve, and if I am being honest, they taste even better the next day!

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Holidays, SweetsJessica DeRaaf