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Ingrid Hoffmann’s Mini Easter Cheesecakes
Bake these decadent little desserts for your Sunday brunch.
Prep time: 20 min.
Baking time: 25 min.
Decoration time: 15 min.
Difficulty: Easy
What you'll need:
- 2 SNICKERS® Brand KING SIZE® Bars, chopped
- 1 bag M&M’S® Brand Speckled Milk Chocolate Eggs
- 20 chocolate or vanilla wafer cookies
- 2 8-ounce packages of cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 eggs, slightly beaten
- 1/3 cup sour cream
- 2 cups flaked coconut
- Green food coloring
- Mini muffin tin
- Mini muffin paper liners
What to do:
- Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.
- Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS® Brand KING SIZE® Bars.
- Spoon mixture into muffin cups and bake in a preheated 375º oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve.
- To serve: Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M’S® Brand Speckled Milk Chocolate Eggs. Serve at room temperature.
