This might be the cutest/easiest/most delicious Easter dessert EVER! These literally take no time at all to make and they’re great if you’re entertaining a lot of people. Here’s another tip: make the cheesecake the day before so when it’s time to serve all you have to do is top it with the nest! How easy is that? Hoppy Easter!
1 cup graham cracker crumbs (Roughly 8 graham crackers)
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter, melted
16 oz cream cheese, room temperature
1/4 cup sour cream
1/2 cup sugar
1 teaspoon vanilla extract
Zest of 1 lemon
Sweetened shredded coconut
Cadbury mini eggs
Preheat your oven to 325 degrees F
Add cupcake liners to a 12 cup muffin tin pan
In a small bowl combine the graham cracker crumbs, sugar, salt, and melted butter until completely mixed
Equally distribute the crumbs into the bottom of the cupcake lines and press down firmly. I like to use a 1/4 measuring cup to make it easier
In a bowl with an electric mixer beat together the cream cheese, sour cream, and sugar until smooth
Add the eggs, vanilla extract, and lemon juice and mix until smooth again
Spoon in the cream cheese mixture to all of the liners
Put into the oven and let them bake until the centers are set, about 25-30 minutes
Once cooked let the cheesecakes come to room temperature and put into the refrigerator to let them set up for at least 2 hours or even overnight
Toast your coconut in a skillet over medium high heat, constantly stirring until golden brown. Careful… it burns fast!
When you’re ready to serve take the cheesecakes out of the fridge, peel off the wrappers, make a little nest out of the toasted coconut on top, and put the Cadbury eggs on the nest!
How cute and delicious is this dessert?