Mini Easter Cheesecakes

Easter is just around the corner, and with all this time spent at home during #socialdistancing we’re loving the new recipes we get to try! Treat your family to these delicious Mini Easter Cheesecakes for Easter, topped with toasted coconut and malted robins eggs. These delicious treats can be made easier with our Keebler Graham Tart Shells (#1422).

How can I change this recipe?

Rather than making a graham cracker crust, try using our Keebler Graham Tart Shells (#1422). Preheat oven to 325F, and toast the crust before adding the filling, if desired. Then follow steps 3-6 below.

More treats for Easter:

• Carrot Cake
• Blueberry & Lemon Hot Cross Buns
• Cadbury Egg Cookies

Treat your family to these delicious Mini Easter Cheesecakes for Easter, topped with toasted coconut and malted robins eggs.

Mini Easter Cheesecakes

Ingredients:

• 1 cup graham cracker crumbs
• 3/4 cup plus 2 Tbsp C & H Granulated Sugar (#1632), divided
• 3 Tbsp Kirkland Butter (#1723)
• 3-8oz packages cream cheese
• 1 tsp Mexican Vanilla (#6702)
• 1 cup plus 2 tsp coconut flakes, toasted
• 54 speckled malted robins eggs

Instructions:

1. First, heat oven to 325F. Line a muffin tin with cupcake liners (#1646).
2. Then, combine the graham cracker crumbs with 2 Tbsp sugar and the butter. Divide between 18 cupcake liners, and pack onto the bottoms.
3. Next, using a mixer, beat the cream cheese with the vanilla and remaining sugar until combined. Add the eggs one at a time, mixing on low after each. Then, divide the mixture between the liners.
4. Now, place into the oven and bake for 25-30 minutes or until the centers are just set. Allow to cool entirely, then place in the fridge for 2 hours.
5. Use the toasted coconut to create a bird’s next on top of the cheesecake, then top with 3 malted eggs.
6. Keep in the fridge until you are ready to serve.

Adapted from: https://www.myfoodandfamily.com/recipe/174451/philadelphia-easter-mini-cheesecakes

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