Description
Bird’s Nest Mini Oreo Cheesecakes are delightful, whimsical treats perfect for spring celebrations, especially Easter. They feature a rich, creamy filling with a crunchy Oreo crust and are topped with colorful mini candy eggs.
Ingredients
Scale
- 20 Oreo cookies, crushed
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- 4 oz semisweet chocolate, grated or shaved (optional)
- 36 mini candy eggs (optional)
- Fresh berries (optional)
- Mint leaves (optional)
Instructions
- Prepare the Oreo crust by crushing the Oreos and mixing them with melted butter.
- Press the mixture into muffin cups and chill.
- Make the cheesecake filling by beating cream cheese and powdered sugar, then folding in whipped cream.
- Fill the crusts with the cheesecake mixture and chill to set.
- Create the bird’s nest topping with grated chocolate and mini candy eggs.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Chill the cheesecakes for at least 3 hours for best results.
- Store in an airtight container in the refrigerator for up to 5 days.
- Each mini cheesecake is rich; serve in small portions.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg