Simple cheesecake filling is studded with Oreos, baked in muffin pans, and topped with chocolate shavings and candy eggs for Bird’s Nest Mini Oreo Cheesecakes, a fun spring dessert recipe that’s perfect for Easter!
Easter is on the horizon! However, since stores are rather overzealous about setting up for the next holiday before the current holiday is even over, I’ve had a bag of white Cadbury Mini Eggs in my pantry for over a month now. Well, last week, I finally figured out what to do with them. Say hello to festive, effortless Bird’s Nest Mini Oreo Cheesecakes!
Years ago, when I was throwing lots of bridal and baby showers and didn’t yet have kids myself, I discovered Paula Deen’s recipe for Mini Cream Cheese Tarts, which were basically little cheesecakes baked in a muffin pan using whole Nilla Wafer cookies as the individual crusts. I typically baked them in my mini muffin pans, using mini Nilla Wafers, and then prettied them up with drizzled chocolate, fresh raspberries, and mint leaves. I thought I was pretty fancy, y’all…ooo la la.
For some reason, I hadn’t thought about or made that recipe in years. But it popped into my head when I was pondering my bag of mini eggs last week. And while I didn’t have any Nilla Wafers on hand, I did have a box of chocolate sandwich cookies, so I decided to give my cheesecakes an Oreo twist!
I chopped up half a dozen cookies to incorporate into my cheesecake filling, which I adapted a bit from Paula’s original recipe. Then I lined each muffin cup with a liner and plopped an Oreo (actually, my cookies were 365 brand, but same difference) into the bottom of each one. I poured my filling on top, baked ’em until puffy, and then allowed them to completely cool (during which time they deflated, as expected, thereby creating the perfect indentation for my impending decorations).
I had my eggs at the ready but I still needed something for my birds’ nests. I decided on chocolate shavings, so as not to deviate too far from my chocolatey cheesecake theme. Alas, my skills are pitifully pitiful when it comes to shaving chocolate, so instead, I finely chopped a bar of milk chocolate into long shards. To-may-to, to-mah-to.
And the result is these cute, fun, Bird’s Nest Mini Oreo Cheesecakes! They are SO easy to make, y’all — remember, the crust involves an already-made, store-bought cookie and the filling takes a matter of minutes to whip up. And — as one would expect when cheesecake and Oreos and chocolate are involved — they are quite yummy. How perfect would these be as an Easter dessert? Although they’d actually be great for any spring occasion or celebration…parties, showers, classmate or teacher treats, you name it!
It doesn’t get much easier than muffin pan cheesecakes, and it doesn’t get much tastier than jazzing them up with Oreos! But don’t think this recipe is only reserved for springtime or Easter…you can make these any time of year and enjoy them unadorned. Or you could even decorate them for other holidays. So whenever you have a chance to try them — whether it be March, April, October, or December — I hope they’re a hit!
More Easter treats…