Easter Brownie Cheesecake Birds Nests; brownie crust, creamy cheesecake filling topped with mini eggs for a delicious Easter dessert recipe!

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Hi beauties! Today I am posting my Easter Brownie Cheesecake Birds Nests recipe!! Easter is right around the corner, so I'm sure you've got plenty to do if you are hosting an Easter dinner at your house.

This recipe for brownie cheesecake birds nests is a light bite-size dessert you can serve. These are perfect for the kiddos during Easter or just a spring treat in general!

Chocolaty brownie nests filled with gooey, creamy cheesecake topped with a whole lot of chocolate eggs — Easter definitely won't be all about the bunnies anymore once you serve this sweet dessert up!

How to Make Easter Brownie Cheesecake Birds Nests:

There are three layers to these Easter Brownie Cheesecake Birds Nests. The base layer is a delicious thin brownie, the second is a thick layer of creamy cheesecake and the top layer is colorful mini eggs and chocolate shavings. This recipe makes around 24 mini cheesecakes. Lets jump into the ingredients you will need:

Box of regular brownie mix (I used this one)
cream cheese at room temperature
sour cream
heavy cream
granulated white sugar
vanilla extract
lemon juice
mini eggs
Chocolate bar for the shavings

As you can see these are pretty straightforward ingredients! My favorite part about this recipe is that I usually have everything already in my house when I go to make them for Easter!

Now to make these, the first thing you are going to do is mix the brownie mix according to the packaging. Pour evenly into 24 muffin tins to make the base of the bites. Bake according to packaging but keep an eye on them because they may not need to be in as long. Once baked, you can either squish them down or cut off the tops. I just pushed mine down with a spoon. Cool in fridge while preparing the cheesecake layer.

To make the cheesecake layer, beat the heavy cream until stiff peaks form. Next, cream together the cream cheese, lemon juice, sour cream, vanilla, and sugar in a medium bowl (2 minutes with an electric mixer or 5 minutes with a hand whisk). Add everything together and blend SLOWLY until combined. Scoop this cheesecake filling onto the brownies. Disperse evenly. Cover the pan and refrigerate overnight. Add on the chocolate shavings and mini eggs before serving!

Tips for Making These Easter Brownie Cheesecakes:

These are the perfect dessert for the holiday because they're both sweet and savory, so you can eat one for brunch and one for dessert. Plus, they're easy to make! Here are some tips for getting them just right:

Make sure you use muffin liners or really grease your pan before making the brownies to ensure they slide out easier for you once fully made. If you don't, they will be crumbly
Make sure the brownies are baked through out by using a toothpick. Insert the toothpick and if it comes out with wet batter on it, bake longer, if it comes out fairly clean, the brownies are done!
When making the cheesecake layer, make sure all the ingredients are well combined. No one likes getting chunks of cream cheese when eating these!
Cheesecake bites should always be stored in the refrigerator, covered. They will keep fresh for up to 2 weeks.
If you want to freeze these, then place them in a ziplock bag or airtight container, and store them in the freezer for up to 6 months.

More Easter Recipes:

If you have any questions about this recipe, leave them in the comment section below and I'll make sure to get back to you on it! If you make any of my recipes please tag your photos with #nikkisplate so I can see your beautiful creations! Any feedback in the comments below is greatly appreciated. I hope you have fun!

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Until next time,

EASTER BROWNIE CHEESECAKE BIRDS NESTS

Easter Brownie Cheesecake Birds Nests; brownie crust, creamy cheesecake filling topped with mini eggs for a delicious Easter dessert recipe!

Print Recipe Pin Recipe

Prep Time 15

Chill Time 8

Course Dessert

Servings 24

Equipment

electric mixer

Ingredients

1 box brownie mix (I used this one)
16 oz cream cheese at room temperature
1 cup heavy cream
6 tablespoon white sugar
2 tablespoon sour cream
1 teaspoon lemon juice
1 tsp vanilla extract
72 mini eggs
1 Chocolate bar for the shavings

Instructions

Mix the brownie mix according to the packaging. Pour evenly into 24 muffin tins to make the base of the bites. Bake according to packaging but keep an eye on them because they may not need to be in as long. Once baked, you can either squish them down or cut off the tops. I just pushed mine down with a spoon. Cool in fridge while preparing the cheesecake layer.
To make the cheesecake layer, beat the heavy cream until stiff peaks form. Next, cream together the cream cheese, lemon juice, sour cream, vanilla, and sugar in a medium bowl (2 minutes with an electric mixer or 5 minutes with a hand whisk).
Add everything together and blend SLOWLY until combined. Scoop this cheesecake filling onto the brownies. Disperse evenly.
Cover the pan and refrigerate overnight. Add on the chocolate shavings and mini eggs before serving!

Notes

Cheesecake bites should always be stored in the refrigerator, covered. They will keep fresh for up to 2 weeks.
If you want to freeze these, then place them in a ziplock bag or airtight container, and store them in the freezer for up to 6 months.

Keyword easter dessert

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