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These mini cheesecakes will be the perfect ending to your Sunday Easter dinner this year. Your family and friends will love them so much that you may have to make them every year from now on!

Mini Cheesecake Nests

2  8 oz packages cream cheese, at room temperature – $2.50
1/2 cup sugar – $0.15
1/2 tsp vanilla extract – $0.02
2 eggs – $0.22
12 Nilla Wafers – $0.36
2 cups shredded coconut – $0.89
1 cup egg shaped chocolate candies – $0.75


1. Preheat oven to 350 degrees. Beat cream cheese, sugar and vanilla with a mixer until well blended. Add eggs and mix just until blended.

2. Place one cookie on the bottom of each paper-lined muffin cup. Top with cream-cheese mixture about two-thirds of the way up the cup. Bake for 20 minutes until centers are almost set.

4. Remove from oven and cool. While cakes are cooling, turn the oven up to 400 degrees. Spread coconut onto a large shallow baking sheet. Toast in the oven until coconut is golden brown, about 7 minutes. Cool.

5. When cheesecakes have cooled, top each one with coconut and chocolate eggs.

Serves: 12

Total Cost: $4.89


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Mini Easter Cheesecake Nests