Ingredients
Equipment
Method
Prepare for Baking
- Preheat your oven to 350F. Line two standard cupcake tins with cupcake liners for a total of 18 cheesecakes, then set them aside.
Craft the Shortbread Crust
- Add the shortbread cookies to a food processor and pulse until very fine crumbs form, resembling fine sand. Add the melted butter and sea salt to the crumbs and process again until everything is fully combined and the mixture resembles wet sand.
- Fill each cupcake liner with 1 tablespoon of the crust mixture. Gently press the mixture evenly against the bottom of each liner using the back of a spoon or your fingers to form a compact base.
Mix the Creamy Filling
- In a large bowl, using an electric mixer, or in a stand mixer fitted with a whisk attachment, cream together the softened cream cheese, granulated sugar, and malted milk powder until the mixture is completely smooth. Be sure to scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add the sour cream, room temperature eggs, lemon juice, and vanilla extract to the cream cheese mixture. Beat just until smooth. Be careful not to overbeat the eggs, as this can incorporate too much air.
Bake the Mini Cheesecakes
- Measure 3-4 tablespoons of the silky smooth filling into each of the prepared cupcake liners, leaving about ¼ inch of space from the top.
- Bake for 25 minutes. Once the baking time is complete, turn off the oven, crack the oven door open slightly, and leave the cheesecakes inside for an additional 45 to 60 minutes. This slow, gradual cooling process allows the cheesecakes to set evenly and prevents cracking.
Chill Thoroughly
- After the cheesecakes have cooled completely to room temperature inside the oven, transfer them to the refrigerator. Allow them to fully chill in the fridge for at least 1 hour before proceeding. This chilling time is crucial for the cheesecake's molecular structure to set properly.
Prepare Toppings
- Before serving, prepare the whipped cream topping. In a large bowl, using an electric mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream, powdered sugar, and instant pudding mix together until the mixture is fluffy and holds soft peaks. Set this aside.
- Toast the coconut for a golden brown color and delightful crunch. Spread the sweetened shredded coconut on a parchment or Silpat-lined baking sheet. Place it under the broiler on low for 2 to 3 minutes. You must keep a very close eye on it, as coconut is prone to burning very quickly! Once golden, remove from the oven and allow the toasted coconut to cool completely.
Assemble and Serve
- Pipe dollops of the fluffy whipped cream mixture onto the tops of the thoroughly chilled cheesecakes, or simply spoon it on. Then, sprinkle generously with the toasted coconut and artfully arrange Cadbury mini chocolate eggs as desired for a charming "bird's nest" effect.
Nutrition
Notes
Pro Tips for Success: Ensure cream cheese and eggs are at room temperature (65-70°F) for a smooth batter, preventing lumps and overmixing. The instant pudding mix acts as a stabilizer for the whipped cream, helping it hold its fluffy texture longer. When toasting coconut, spread it thinly on a lined baking sheet and watch continuously under a low broiler for 2-3 minutes, as it browns quickly. For a charming 'bird's nest' garnish, pipe whipped cream into a circular shape, add toasted coconut around the edges, and nestle Cadbury mini eggs in the center.
Common Mistakes to Avoid: Do not overbeat eggs, as this incorporates too much air, leading to puffing and cracking. Rushing the crucial chilling process can result in a soft or soupy texture. Always add toppings just before serving to maintain freshness and crispness. Avoid tub-style cream cheese, as it has higher water content and will not provide the desired rich, firm texture.
Storage & Make-Ahead: Store leftover cheesecakes in an airtight container in the refrigerator for up to 3-4 days. For make-ahead, bake them 1-2 days in advance and store chilled; add toppings just before serving. Mini cheesecakes can be frozen without toppings for up to 1 month, wrapped tightly in plastic wrap. Thaw overnight in the refrigerator before topping.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.