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Mini Easter cheesecakes topped with toasted coconut and mini chocolate eggs.
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5 from 1 vote

Easter Egg Mini Cheesecakes

These Easter Egg Mini Cheesecakes are adorable mini cheesecakes topped with shredded coconut and mini egg candies for the perfect cute Bird Nest Easter dessert! 
Servings: 9
Calories: 305kcal


For the Crust:

  • 4 whole graham cracker cookies
  • 2 tsp sugar
  • 1 1/2 TBS butter (melted)

For the Cheesecake Filling:

  • 8 oz cream cheese (softened)
  • 6 TBS white sugar
  • 2 TBS heavy cream
  • 2 TBS sour cream
  • 1 tsp vanilla extract
  • 1 egg
  • 1 TBS flour
  • 1 pinch salt

For the Topping:

  • 1 cup shredded sweetened coconut
  • 27 small chocolate candy eggs


  • Preheat the oven to 350 degrees. 
  • Pulse your graham cracker crumbs in a blender or food processor until you have a fine crumb. 
  • Add the sugar and melted butter to the graham cracker crumbs and mix with a fork.
  • Add cupcake liners to 9 spots in a muffin tin. 
  • Scoop about 1 TBS of graham cracker crumbs into each cupcake liner. Press down the crumbs into the bottom and slightly up the sides to make a crust. 
  • Bake the crust in the preheated oven for 5 minutes. 
  • Allow the crust to cool for a few minutes when done. 
  • In a large bowl, mix your cream cheese till smooth 
  • Add in the sugar, heavy cream, and sour cream, and mix over medium for about 2 minutes till nice and smooth. 
  • Stir in your vanilla extract. Then stir in your egg until just combined. 
  • Toss in the salt and flour and stir till just combined. 
  • Pour the cream cheese mixture evenly into the prepared graham cracker crusts. 
  • Place cheesecakes in the heated oven and bake for 18 to 20 minutes until the sides are set but the center is just slightly jiggly. 
  • Allow the cheesecakes to cool on the counter for 1 hour. Then place them in the fridge to chill for about 1 more hour till totally chilled. 
  • When you're ready to serve the cheesecakes, prepare your coconut. 

For the Toasted Coconut:

  • Add coconut to a baking pan and bake in the oven at 325 degrees, stirring every 2 minutes till toasted. 

For the Green Coconut:

  • Stir the coconut and about 3-4 drops food coloring in a small bowl till coconut is fully coated and green. 
  • Spread coconut over the top of each cheesecake to look like grass or sticks.
  • Place 3 chocolate candy eggs onto each cheesecake, to represent bird eggs.


Calories: 305kcal | Carbohydrates: 21g | Protein: 3g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 164mg | Potassium: 108mg | Fiber: 1g | Sugar: 18g | Vitamin A: 490IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 0.8mg