Prep Time: 20 mins
Total Time: 3 Hours 20 mins (Don’t worry, it includes 2 hours chilling time in the fridge)
Servings: 18
Ingredients
– 1 cup Graham cracker crumbs
– 3/4 cup and 2 tbsp. Sugar, divided
– 3 tbsp. Butter or Margarine, melted
– 3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
– 1 tsp. Vanilla
– 3 Eggs
– 1 cup and 2 Tbsp. Baker’s Angel Flake Coconut, toasted
– 54 (3 per mini cheesecake) speckled malted milk eggs/Chocolate eggs
Method
1. Heat oven to 325°F.
2. Mix Graham crumbs, 2 tbsp. Sugar and Butter, then press onto bottoms of 18 paper-lined muffin cups.
3. Beat Cream cheese, Vanilla and remaining Sugar with mixer until blended. Add Eggs, 1 at a time, mixing on low-speed after each, just until blended.
4. Spoon mixture over crusts.
5. Bake 25 to 30 min. or until centers are almost set.
6. Cool completely. Refrigerate 2 hours.
7. Top each mini Cheesecake with 1 tbsp. coconut and shape to resemble bird’s nest. Add 3 malted milk eggs to each.
Recipe Source: Kraftrecipes.com
Don’t have the time?
Although cooking from scratch usually tastes better, you can get the Betty Crocker No-Bake Cheesecake Mix that includes the crumb base.
Here is how you buy less ingredients and cut 7 steps to 4!
Ingredients
– Betty Crocker Cheesecake Mix
– 90g melted Butter
– 400ml cold Whole Milk (or Almond Milk to cut down on the sat. fat)
– 1 cup and 2 Tbsp. Baker’s Angel Flake Coconut, toasted
– 54 (3 per mini cheesecake) speckled malted milk eggs/Chocolate eggs
Method
1. Blend biscuit crumbs with melted butter. Press into base of paper cup in pan.
2. Beat mix with milk in large bowl on low-speed until moistened. Scrape the bowl and beat on medium speed for 2 minutes until thick and creamy.
3. Spread on top of biscuit base. Put in fridge to chill for at least 2 hours.
4. Decorate with Coconut and Chocolate Eggs, and serve!
Enjoy and Have a Happy and Holy Easter!
By: Gabrielle BurgessÂ
If you liked this Recipe, follow Suga Lifestyle or like the Suga Lifestyle Facebook page. Â
Tasty!