Tuesday, March 24, 2015

Bird's Nest Cheesecakes

The sun is shining and the birds are chirping.  Spring has finally sprung in Northwest Ohio, and I'm busy whipping up a test batch of these tasty mini cheesecakes. 

I plan on serving them on Easter - so cute with their toasted coconut nests and chocolate eggs. 

They are simple to make and cheesecake.... need I say more?

Mini Cheesecakes
18 vanilla wafers

16 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
2 eggs

54 chocolate eggs
1 cup coconut, toasted

Heat oven to 375 F.  Line cupcake pans with paper liners.  Add 1 vanilla wafer to each liner.  In a large bowl, mix cream cheese, sugar, vanilla and eggs until creamy.  Fill each liner halfway with mixture.  Bake for 15 minutes.  Cool.  Top with toasted coconut and chocolate eggs. 

Makes 18 cheesecakes.
(Recipe adapted from creamcheese.com)

Have a great day!

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