Mini Easter Bird’s Nest Cheesecakes
Spring is finally here and that means Easter is just around the corner. If you’re looking for a festive and delicious dessert to serve at your Easter celebration, then look no further than these Mini Easter Bird’s Nest Cheesecakes! These mini cheesecakes are not only absolutely adorable, but they also taste amazing! With a crumbly crust, creamy filling, and fun sprinkles and candy eggs on top. Plus, they are easy to make and perfect for any occasion, not just Easter!
To make these Mini Bird’s Nest Cheesecakes, start by combining graham cracker crumbs with melted butter. Press about a tablespoon of the mixture into each muffin tin hole and press down to form the crust. Next, beat cream cheese, vanilla, and sugar together, then add eggs and beat until smooth. Finally, fold in some sprinkles and scoop the cheesecake mixture into each muffin tin hole filling almost all the way to the top. Bake in the oven at 325 for 25 minutes or air fry at 325 for 15 minutes, let sit at room temperature for a bit before refrigerating to cool. When ready to serve, decorate with toasted coconut and candy eggs. I toasted some shredded coconut in my air fryer at 300 for 5 minutes or until golden brown.
These Mini Cheesecakes are perfect for those who are looking for a bite-sized treat that is easy to make and perfect for sharing. You can easily customize the recipe by using different types of crumbs, adjusting the amount of sprinkles, or using different types of candy eggs to create unique and delicious variations. Whether you’re hosting an Easter brunch, a family gathering, or just want a fun dessert to make with your kids, these Mini Cheesecakes are sure to be a hit!
Mini Easter Bird's Nest Cheesecakes
Ingredients
- 1½ cup graham cracker crumbs
- ½ cup melted butter
- 16 oz cream cheese
- 1 tsp vanilla extract
- ½ cup sugar
- 2 lrg eggs
- 2 tbsp sprinkles
- 1 cup shredded coconut toasted
- candy eggs for decoration
Instructions
- Preheat your air fryer to 325°F (165°C).
- In a bowl, combine graham cracker crumbs and melted butter until evenly mixed.
- Press the mixture into each muffin tin hole. Set aside.
- In a separate bowl, beat cream cheese, vanilla extract, and sugar together until smooth.
- Add eggs and beat until the mixture is smooth and well combined.
- Fold in the sprinkles until they are evenly distributed throughout the mixture.
- Scoop the cheesecake mixture into each muffin tin to almost full.
- Place the muffin tin in the air fryer basket and air fry for 15 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the cheesecakes from the air fryer basket and let them cool to room temperature before refrigerating them for at least 1-2 hours.
- Once the cheesecakes are chilled, remove them from the muffin tin and top each one with toasted coconut.
- Place candy eggs on top of the toasted coconut to create a "bird's nest" look.
- Serve and enjoy your Mini Easter Bird's Nest Cheesecakes!
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I never use to be a fan of cheesecake but lately I can’t get enough. These turned out delicious!