Description
These Bird’s Nest Mini Oreo Cheesecakes are the cutest Easter dessert! A creamy vanilla cheesecake sits on a crunchy Oreo crust, topped with a chocolate-coconut nest and candy eggs. Perfect for Easter brunch, spring parties, or family baking fun. Easy to make, no water bath needed, and kid-approved!
Ingredients
Scale
For the Crust:
- 12 Oreo cookies (whole, do not remove the filling)
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla extract
- 2 large eggs
For the Bird’s Nest Topping:
- 1 cup chocolate chips, melted
- 1 cup shredded coconut, toasted
- Candy eggs (Mini Cadbury Eggs or M&M eggs)
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- Place one whole Oreo cookie at the bottom of each liner to serve as the crust.
- Prepare the cheesecake filling: Beat the cream cheese, sugar, and vanilla until smooth. Add eggs, one at a time, mixing just until combined.
- Fill each muffin cup with cheesecake batter, covering the Oreo crust.
- Bake for 15-18 minutes until set but slightly jiggly in the center. Let cool completely.
- Make the bird’s nest topping: Toast shredded coconut and mix with melted chocolate.
- Spoon the chocolate-coconut mixture on top of each cheesecake, shaping it into a nest.
- Decorate with candy eggs and chill for at least 2 hours before serving.
Notes
- Use room temperature cream cheese for a smoother batter.
- Do not overmix the batter to prevent cracks.
- For a nutty twist, add crushed almonds or hazelnuts to the nest mixture.
- Make ahead: These cheesecakes stay fresh for 3-4 days in the fridge and freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American