Mini Spring Cheesecakes

Posted by Kaylie Kipe on | 0 Comments

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Growing up, I loved Jello cheesecake. You know the one, in the box that has that bitchin' cherry topping? Then, when I was first introduced to Costco, I had a brief flirtation with their cheesecake platters. And by 'brief flirtation' I mean that I would occasionally buy one, bring it home and eat until my sky rocketing blood sugar begged me to stop.

These days, I don't eat a ton of sweets (other than the occasional bag of Hario gummy bears or peaches because, let's be real, they are the pinnacle of gummy greatness). I will, however, devour a piece of cheesecake if it's placed in front of me.

First, I will do the whole "Does anyone want to share?" thing because, you know, it's gracious and the thing civilized society expects you to do. Then I will either politely allow you to take a few bites or, if no one accepts, I will shovel the thing into my mouth as fast as possible before anyone can change their minds.

Yeah, I'm pretty ladylike.

Which brings me to my next point: I really need portion control when it comes to select foods {cheesecake, pizza, chips of pretty much any kind}. Having bite sized bits not only keeps me from devouring everything in my path, I can stop at one!, but also makes it socially acceptable for me to cram the entire portion into my mouth. That's where these mini cheesecakes fit in! Or, you know, they're also adorable and portable for potlucks, family gatherings and bringing into work to share with co-workers...if you're into that sort of thing.

If you're unsure where toasted coconut comes from {Spoiler Alert: It's not from storks!}, check out my video on How To Toast Coconut!


  • 1 (8)ounce package cream cheese, softened
  • 1/2 tsp vanilla
  • 1/4 cup sugar
  • 1 egg
  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • 1 tbsp butter, melted
  • Toasted coconut
  • Malted milk eggs


  1. Preheat oven to 350°F.
  2. Beat cream cheese, vanilla and 1/4 cup sugar until blended. Add the egg and mix until blended. Set aside.
  3. Mix graham cracker crumbs, 2 tbsp sugar and butter together in a separate bowl.
  4. Press the graham cracker mixture into the bottom of a paper-lined muffin tin.
  5. Spoon the cream cheese mixture onto the crusts.
  6. Bake 30 minutes or until the center is set. Allow to cool completely on a wire rack and then refrigerate for 2 hours.
  7. Carefully remove the cheesecakes from the paper liners. Top with toasted coconut and malted milk eggs.

See what we did there? That's a bird's nest, yo! Hence the name...If you want to go boxed Jello cheesecake style, top it with your favorite canned pie filling. Hey, I'm not judging!

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