Ok, here it is.  So many of you requested this easy dessert when I posted it so I scrambled to get it up in time for you to get all the ingredients.

To be honest, it was a last minute idea that I wasn’t going to make until later in the week but my sister came by and with her help we tackled it in under 30 minutes. We doubled the recipe and made 36 of them, 18 for my dinner and 18 for her.

To make 18 mini cheesecakes you will need:

• 3 packages cream cheese, softened.  Take out of the fridge 2 hours before or put on lowest setting of microwave for 20 second intervals.
• 1 1/2 cups graham crumbs (I used half of the small package of pre-crushed crumbs from Walmart.)
• 1/4 cup melted butter
• 3/4 cup sugar
• 1 tsp vanilla
• 3 eggs
• muffin tin lined with 18 liners
• 1 cup coarsely crushed mini eggs (I put them in a zip lock bag and pounded them with a meat tenderizer.)
• 54 whole mini eggs
• 1 1/2 medium desiccated unsweetened coconut

Procedure:

1. Preheat oven to 450F.
2. Combine melted butter with graham crumbs.  Distribute evenly over the muffin liners. Press to the bottom using fingers.
3. Cream sugar with cream cheese on high.
4. Put speed on low and add vanilla and eggs, one at a time, just until blended.
5. Add the crushed mini eggs and stir minimally by hand until evenly spread.
6. Spoon into muffin liners evenly.  Spread and flatten with back of spoon or spatula.
7. Bake for 18-20 min.
8. Remove from oven and let cool on counter 2 hours.  Transfer to refrigerator. Refrigerate overnight.

Just before serving, toast coconut in the oven by spreading evenly over a baking tray. When cooled, spoon over each mini cheesecake and form a nest shape.  Place 3 mini eggs over each nest.