Cheesecake Easter Egg Nests
Prep: 20 mins
Cook: 22 mins
Servings: 24
These cute Cheesecake Easter Egg Nests are a creative way to make bite sized cheesecake pieces that everyone will love. Top them with speckled eggs for a seasonal touch!
Baking hack - click here for a cake mix shortcut using White Wings Crafted Baked Cheesecake Tart packet mix.
Ingredients
- 85g digestive biscuits
- 2 tsp CSR Demerara Sugar
- 40g melted butter
- 250g softened cream cheese, chopped
- ¼ cup (55g) CSR Caster Sugar
- 1 egg
- 1 egg yolk
- 1 tbsp milk
- 1 tsp lemon zest (optional)
- ½ tsp vanilla bean paste
- ¼ cup (20g) toasted coconut
- 72 small speckled easter eggs
Method
- Preheat oven to 180C (160C fan-forced). Grease a 24-hole,1 ½ tbs (30ml capacity) mini muffin pan with spray oil. Cut 24 x 10cm x 1cm strips of baking paper. Place 1 strip in each muffin hole. Press to line base and sides, allowing a 2cm overhang on opposite sides.
- Process biscuits and sugar in a food processor until finely chopped. Add melted butter and process to combine. Divide the biscuit mixture between muffin holes (about 1 tsp each hole). Use a shot glass to press down firmly. Bake for 10 mins until golden.
- Reduce oven to 150C (130C fan-forced). Process cream cheese, sugar, egg, yolk, milk, lemon zest and vanilla in a clean food processor, scraping down the sides, until smooth. Transfer to a jug and evenly divide between muffin holes. Bake for 10-12 minutes until just set. Cool at room temperature for about 1 hour. Carefully remove cheesecakes from pan and refrigerate for 2 hours to set.
- To serve, scatter each cheesecake with a ½ tsp coconut and top with 3 speckled eggs.
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