Egg Nest Mini Cheesecakes

  Prep time (including 1 hour of refrigeration): 1 hour 30 minutes
Cooking time: 15 minutes
Total time: 1 hour 45 minutes
Yield: 12 cheesecakes


For the Crust:
1 Box Simple Mills Vanilla Cake mix
1/2 cup melted ghee, coconut or grape seed oil

For the Filling:
1 egg, separated, at room temperature
¼ cup milk (or non-dairy alternative)
2 tsp grass-fed gelatin
1 8 oz. package organic cream cheese, softened
1/8 cup raw honey
2 tsp vanilla extract
A pinch of sea salt

For the Topping:
1/3 cup unsweetened shredded coconut, toasted
36 organic jelly beans or organic mini candy eggs


For the Crust:
oven to 350ºF.
MIX melted ghee/oil and baking mix in a bowl until a soft dough is formed.
DROP one tablespoon of the mix into each muffin pan lined paper cups and press the dough down and up the sides of the cups.
BAKE for 10-12 minutes.
REMOVE from oven and use the back of a scoop to press dough back down (it will have risen in the middle).
LET cool completely.

For the Filling:
PUT egg yolk and milk in a saucepan and heat over medium heat, whisk lightly. Sprinkle with gelatin.
WHISK mixture while warming until gelatin is dissolved. Set aside.
ADD cream cheese, honey and vanilla to a bowl. Beat with a hand mixer until smooth.
POUR the warm egg and milk mixture into cream cheese and beat until smooth. Refrigerate.
BEAT egg whites with a dash of salt until stiff. Fold into cream cheese mixture and spoon into individual crusts.
CHILL for at least one hour.

LIFT off the cheesecakes from the muffin pan. Remove the lining paper. Arrange on a plate.
GARNISH each cheesecake by sprinkling the toasted coconut in a circle around the edges of each mini cheesecake to form the nest.
TOP with 3 organic jelly beans or organic mini eggs.

NOTE: Want to make your own mini eggs? Follow this recipe for raw mini eggs : . They are made with coconut butter and only use natural food colorings.