These are perfect for Easter. Make a batch or two to have ready for guests

• 0:15 Prep
• 0:20 Cook
• Makes 12

Recipe by Australia's Best Recipes

Ingredients​

• 250 g Arnott's Nice biscuits or similar
• 80 g butter melted
• 500 g cream cheese
• 2 eggs
• 100 ml cream
• 1/2 cup caster sugar
• 1 tsp vanilla extract
• 1 handful shredded coconut *to decorate
• 1 packet speckle chocolate eggs *to decorate

Method​

1. Preheat oven to 180C (160C fan-forced). Line a 12-hole muffin tray with paper muffin cases.
2. In a food processor, blitz biscuits to form a fine crumb. Transfer to a bowl, add melted butter and mix to combine. Divide evenly between muffin cases and use the back of a spoon to press down firmly, smoothing the tops.
3. Wipe out food processor bowl and add cream cheese. Process cream cheese for 1-2 minutes until smooth. Add eggs, cream, caster sugar and vanilla and process to combine. Pour over biscuit bases to fill muffin cases.
4. Bake for 20 minutes, turning trays halfway, until just cooked. Turn off oven, leave door ajar and allow to cool. Transfer trays to fridge to cool completely.
5. serve, carefully remove paper cases and place cheesecakes on serving platter. Top with a sprinkling of shredded coconut and speckled eggs Or eggs if choice
   
   

   NOTES​

These are a basic vanilla baked cheesecake, but you could flavour them up if you prefer eg lemon juice or raspberries would be a delicious addition.

Any plain sweet biscuit will do for the base.

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[DLHM]

Those look great… perfect little nests to brighten up the scene (and they look delicious too)! Thank you for sharing.

 

[Bob’s Buddy]

So cute!But to be honest, too fiddly for me.

 

[Penny4]

That's nice for grandkids.