Description
These adorable Easter Nest Mini Cheesecakes are a delightful and festive treat that’s perfect for celebrating the spring season. Creamy mini cheesecakes are topped with crunchy white chocolate nests and filled with colorful candy eggs, making them a delicious and eye-catching dessert.
Ingredients
Units
Scale
Crust:
- 4 plain sweet biscuits (Arrowroot or gluten-free alternative)
- 2 packets Chang’s Fried Noodles (Original or Gluten-Free)
- 120g unsalted butter, melted
Cheesecake Filling:
- 1 tablespoon strawberry jam
- 1/2 cup icing sugar (powdered sugar)
- 250g cream cheese, at room temperature
- 250g thickened cream (heavy whipping cream), whipped
- 100g white chocolate, melted and cooled
White Chocolate Nest:
- 1 packet Chang’s Fried Noodles (Original or Gluten-Free)
- 200g white chocolate, melted
- Mini Easter candy-coated eggs, for topping
Instructions
- Prepare Muffin Tins: Line 12 large muffin tins with muffin or cupcake liners.
- Make Crust: In a food processor, pulse the biscuits and fried noodles until they resemble fine crumbs. Combine the crumbs with melted butter in a bowl. Divide the mixture equally among the muffin liners and press down firmly using a shot glass or the back of a spoon.
- Make Cheesecake Filling: In a large bowl, whip the thickened cream with the icing sugar until stiff peaks form. Add the cream cheese and strawberry jam, beating until well combined. Gently fold in the melted and cooled white chocolate.
- Fill and Chill: Divide the cheesecake filling evenly among the prepared muffin tins, smoothing the tops. Refrigerate overnight or freeze for 3 hours until set.
- Make Nests: In a bowl, combine the fried noodles with melted white chocolate. Using a fork and spoon, create nests and place them on baking paper to harden. Alternatively, use mini cupcake cases to shape the nests. Add the candy eggs to the nests while the chocolate is still setting. Refrigerate for 2 hours, or until firm.
- Assemble and Serve: Once the cheesecakes and nests are set, remove the cheesecakes from the muffin liners. Top each cheesecake with a white chocolate nest and serve.
Notes
- Use gluten-free biscuits and noodles if needed.
- You can substitute the strawberry jam with another flavor, such as raspberry or apricot.
- If you don’t have Chang’s Fried Noodles, you can use another brand of crispy noodles or a different crunchy base for the nests.
- These mini cheesecakes can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 450kcal
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
