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Easter treat

I think I was a food blogger in a past life.

True story.

I love to photograph food, and desserts especially.

I have been a dessert lover before I even took my first breath.

I blame my mom for all the cake and sweet tarts she ate while pregnant with me, haha.

When people say, "I don't have a sweet tooth" I sort of turn my head to one side like a dog does when it becomes confused.

HOW can that be????!!

Desserts are amazing and so is Spring time.

It's full of bright colors, flowers, flavors, and decorations.

This dessert WOWs because it just looks so pretty and it's really EASY to make.

Yes easy.

If you can mix things in a bowl then you have got this!

My family loved them.

They aren't super rich either which was nice, but they definitely are a bit filling for a "mini" dessert.

I love bite sized desserts.

How cute are these?!

They would be perfect wrapped up individually or displayed on a cupcake stand for a Spring wedding.

I am not sure a bride would want to bake 100+ of these herself, but that's what bridesmaids and family are for, right?

Everyone will "oooooo" and "ahhhhh" trust me ; )

I am not going to lie.

I ate like 15 of these mini malted milk balls as I put these together.

You could also use Cadbury mini eggs, but these were just a tad smaller and I liked their look more.

They have a great crunch too!

This is how I packaged them up ready for some Easter eating.

It was pretty funny when my nephew asked me if he could eat some of the "grass."

I said totally his call, but I didn't think he would like the taste of the paper, haha.

He decided against it.

Good call buddy.

Lucky for me I had a fabulous hand model and taste tester to help me.

My pretty niece.

It's a tough job, but someone has to do it.

Here is the recipe : )

I hope you have as much fun making them as I did!

What You Need

  • 1 cup graham cracker crumbs

  • 3/4 cup plus 2 Tbsp. sugar, divided

  • 3 Tbsp. salted butter melted

  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1 tsp. vanilla

  • 3 eggs

  • 1 cup plus 2 Tbsp. BAKER'S ANGEL FLAKE Coconut (I used Trader Joe's non sweetened), toasted

  • 54 speckled malted milk eggs (about 9 oz.)

Make It

  • Heat oven to 325°F.

  • Add coconut to a baking sheet and toast in oven for 2-3 mins or until it's golden brown with a bit a of white left. Just make sure to watch it carefully as it can burn quickly so stay close by!

  • Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.

  • Beat cream cheese, vanilla, and remaining sugar with mixer until blended. Add the eggs 1 at a time, mixing on low speed after each just until blended. Spoon over crusts leaving some room at the top. Make sure not to fill the entire cup.

  • Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours or overnight.

  • Top each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.

  • Eat 1... or 4, hey they are minis after all ; )

<3 Ashley

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