Description
Creamy mini Oreo cheesecakes with a crunchy chocolate cookie crust, topped with chocolate nests and candy eggs for a fun spring or Easter dessert.
Ingredients
- 12 Oreo cookies, finely crushed
- 3 tablespoons unsalted butter, melted
- 450 g (16 oz) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup (120 ml) sour cream
- 1 cup chocolate chips, melted
- 1 cup chow mein noodles or shredded coconut
- 36 mini chocolate candy eggs
Instructions
- Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Mix the crushed Oreo cookies with the melted butter until evenly combined.
- Spoon about 1 tablespoon of the crumb mixture into each liner and press firmly into the bottom to form the crust.
- In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Add the eggs one at a time, mixing gently after each addition just until incorporated.
- Stir in the sour cream until the batter is silky and smooth.
- Divide the cheesecake batter evenly over the crusts, filling each liner about three-quarters full.
- Bake for 15 to 18 minutes, until the centers are just set.
- Cool the cheesecakes at room temperature, then refrigerate for at least 2 hours until fully set.
- To make the nests, mix the melted chocolate with the chow mein noodles or shredded coconut until coated.
- Place small clusters on parchment paper and shape them into nest forms. Let them set.
- Top each cheesecake with a chocolate nest and place 3 mini candy eggs inside each nest before serving.
Notes
- For a lighter chocolate flavor, use chocolate graham crackers or chocolate wafer cookies instead of Oreos.
- Toasted coconut can be used instead of chow mein noodles for a softer, sweeter nest topping.
- Add the nests and candy eggs just before serving so the decorations stay crisp.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze the cheesecakes without toppings for up to 2 months and thaw overnight in the refrigerator before decorating.
- Nutrition values are approximate and can vary based on the topping used.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
