Birds Nest Mini Cheesecakes

• 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

How to make the Mini Cheesecakes

1. 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.
2. Graham wafers and melted butter should be blended together, add a spoonful of the mixture to each paper cup. Press firmly.
3. 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.
4. 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.
5. For Chocolate: I used one pkg of cream cheese, 1/4 cup sugar and
    small cap of vanilla, slowly add one egg.
6. 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
7. 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

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

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 26

Calories: 152kcal

Author: lindaandkent1@gmail.com

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 cadbury or Hershey mini chocolate eggs

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.

Nutrition Facts

Bird's Nest Mini Cheesecakes

Amount Per Serving (26 Servings)

Calories 152

* Percent Daily Values are based on a 2000 calorie diet.

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.

Nutrition

Serving: 26Servings | Calories: 152kcal

Have you tried this recipe? I would love to see the resultsMention @alabouroflife or tag #alabouroffood!