Cheesecake Easter Egg Nests

Prep: 20 mins
Cook: 22 mins
Servings: 24
cheesecake egg nests

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.


  • 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


  1. 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. 
  2. 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.
  3. 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.
  4. To serve, scatter each cheesecake with a ½ tsp coconut and top with 3 speckled eggs.