Coconut Cheesecake Nests

My annual treat for Easter must involve mini eggs.  I'm somewhat obsessive about them and anxiously await their appearance in my favourite retail outlets, usually sometime around the middle of March.  I always purchase a package, devour them, and often don't even let the kids know the sweet treat has even made it into the house (oh, bad mommy).  Then I spend the next six weeks - less if I'm lucky and Easter falls at the beginning of April - avoiding the little coloured eggs like the plague every time I'm out.  If I purchase a package, I'll likely eat the entire thing, so it's best to keep them out of reach.

But I'm not completely cruel and I know the boys love them as much as I do.  In my hypocritical attempt to keep sugar at bay, I always promise them a treat with mini eggs close to Easter, but not too many before then because I ate them all, otherwise Easter won't be special.

Last year's chocolate nests have been made for a years now, and I thought it was time to switch things up a bit.  Inspired by an cheesecake Easter basket I found while perusing on-line, I thought I would attempt a cheesecake nest so I could use my beloved little eggs.  

Made in muffin tins, each cake is composed of a thin cookie crumb base, cheesecake filling, and toasted coconut topping, which is garnished with mini eggs. They are incredibly easy to make and are perfect for small helping hands, if desired.

Coconut Cheesecake Nests

• 1 250g package cream cheese
• 1/4 cup sugar
• 1 egg
• 1 cup cookie crumbs (Oreo or graham)
• 3 tablespoons butter, melted
• 2 cups coconut
• Mini Eggs

Preheat oven to 350 degrees. Line a muffin pan with paper cups and set aside.

Melt the butter and combine it with the cookie crumbs.  Press 1 tablespoon of the mixture into the bottom of each muffin cup.  Bake for 8 minutes, remove from the oven and allow to cool.

While the crust is baking, beat cream cheese, sugar and egg with a handheld mixer, until well blended. Spoon cream cheese mixture over baked cookie crust.  Bake for 20 minutes, or until centre is set. Allow to cool.

Place the coconut on a baking sheet and bake for 4-5 minutes, rotating the pan half way through.  Once the coconut is lightly browned, remove from the oven and allow to cool.

Spoon coconut over the cheesecake filling and top with Mini Eggs.  Repeat with the remaining cheesecakes. Place in the fridge and serve cold.

 

Comments

[Paula]

Sweet little Easter treat...both, the cheescake nests and the mini eggs.

[Jan Scott]

Thanks, Paula!

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