Easter Brownie Cheesecake Birds Nests

Brownie crust, creamy cheesecake filling topped with mini eggs for a delicious Easter dessert recipe!

HOW TO MAKE EASTER BROWNIE CHEESECAKES:

– Box of regular brownie mix  – cream cheese – sour cream – heavy cream – granulated white sugar – vanilla extract – lemon juice – mini eggs – Chocolate bar

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.

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

Add everything together and blend SLOWLY until combined. Scoop this cheesecake filling onto the brownies.

Cover the pan and refrigerate overnight. Add on the chocolate shavings and mini eggs before serving!

Cheesecake bites should always be stored in the refrigerator, covered. They will keep fresh for up to 2 weeks.

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