Cheesecake Egg Nests

Prep: 1 hour, plus chilling overnight
Cook: 15 mins
Servings: 30
Cheesecake Egg Nests

You're only a hop, skip and a jump away from baking the ultimate Easter treat! These cheesecake egg nests are a creative way to turn a simple dessert into a special occasion showpiece.


  • 1 packet White Wings Baked Cheesecake Tart 
  • 70g unsalted butter, melted 
  • 2 eggs 
  • 125ml thickened cream 
  • 190ml milk 
  • ½ cup (60g) toasted shredded coconut 
  • 250g mini speckled easter eggs 


  1. Preheat oven as directed. Grease two 24-hole,1 ½ tbs (30ml capacity) mini muffin pans with spray oil. 
  2. Prepare biscuit base as directed. Divide the mixture evenly among 30 holes (about 2 rounded teaspoons per hole), then using the back of teaspoon, press the biscuit into bases. 
  3. Prepare the cheesecake filling as directed. Spoon cheesecake filling over the prepared holes, about 1 tablespoon per hole. 
  4. Bake cheesecakes in oven for 15 mins until set. Cool in oven as directed. Refrigerate cheesecakes for 2 hours or preferably overnight to firm. 
  5. Using a knife, press down one side of each cheesecake to release from the pan. 
  6. Arrange cheesecakes on a serving plate, scatter with toasted coconut and top with easter eggs to serve. 



For mini cheesecakes, use a 12-hole, ½ cup (125ml) capacity muffin pan.  Bake for 20-25 minutes.