Thursday I was surfing ( what a surprise) and I saw a picture for mini Cheesecakes with little birdsnests on them, well I decided I just had to give it a try. Printed off the recipe from the Kraft Recipe site and went to the grocery store. Well when I saw the chocolate cream cheese I decided I may need to adapt this to me.
Ingredients
1 1/4 cups Graham wafers
1/4 cup butter
3 pkgs Cream Cheese
3/4 cups sugar
1 tsp vanilla
3 eggs
1 cup and a bit coconut
54 eggs
for me I divided the recipe into 2/3rds and 1/3 so I could make some chocolate ones as well. The recipe makes 18 mini cheesecakes.
Graham wafers and melted butter should be blended together, add a spoonful of the mixture to each paper cup. Press firmly.
Mix cream cheese, sugar and vanilla together add one egg at a time,
on slow speed and when completely blended spoon into the paper cups.
For vanilla I used 1/2 cup sugar, 2 pkgs of cream cheese and a cap of vanilla,
once blended I slowly added the two eggs.
For Chocolate: I used one pkg of cream cheese, 1/4 cup sugar and
small cap of vanilla, slowly add one egg.
Coconut and eggs were recommended to be added after they cakes were cooled. I decided to toast the coconut so i have a brownish shade.
Cook at 350 degrees for 18-20 minutes, remove from oven and let cool for three hours ( then add 1 tbsp of coconut and the eggs for a birds nest effect.) For me I added the coconut and eggs immediately hoping to have them adhere better to the cakes.
Bird's Nest Mini Cheesecakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
The perfect Easter treat compliments of Kraft. I was browsing the ktafy site when I discovered this recipe. A delcious dessert that is not to crazy in calories. I amended the receipe to use Chocolate cream cheese to create two types of Bird's Nests
Servings: 26
Calories: 152 kcal
Ingredients
Instructions
-
Graham wafers and melted butter should be blended together, add a spoonful of the mixture to each paper cup. Press firmly.
-
Mix cream cheese, sugar and vanilla together add one egg at a time,
-
on slow speed and when completely blended spoon into the paper cups.
-
For vanilla I used 1/2 cup sugar, 2 pkgs of cream cheese and a cap of vanilla,
-
once blended I slowly added the two eggs.
-
For Chocolate: I used one pkg of cream cheese, 1/4 cup sugar and
-
small cap of vanilla, slowly add one egg.
-
Coconut and eggs were recommended to be added after they cakes were cooled. I decided to toast the coconut so i have a brownish shade.
-
Cook at 350 degrees for 18-20 minutes, remove from oven and let cool for three hours ( then add 1 tbsp of coconut and the eggs for a birds nest effect.) For me I added the coconut and eggs immediately hoping to have them adhere better to the cakes.
Recipe Notes
I divided the recipe into 2/3rds and 1/3 so I could make some chocolate ones as well. The recipe makes 18 mini cheesecakes.
Did they not turn out really pretty?
amycrocker76 says
Everyone in my family will get a big kick out of these! The designs are just beautiful. My sister will especially like them because she just loves cream cheese!