Heat oven to 325.
Mix graham cracker crumb, 2 Tbsp sugar and butter; press into the
bottoms of 18 paper lined muffin cups.
Beat cream cheese, vanilla and remaining sugar with mixer until
smooth.
Add eggs 1 at a time, mixing on low speed after each just until
blended. Spoon over crusts.
Bake 25 to 30 minutes or until centers are almost set. Cool
completely. Refrigerate for 2 hours.
Top each cheesecake with 1 Tbsp toasted coconut shaped into a
nest. Fill each nest with 3 speckled chocolate eggs.
Originally Submitted
5/6/2015
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