I used 2 different types of candy eggs on them. We started with the Cadbury chocolate eggs and then I found M&M peanut butter eggs so we had to try those out too!
1 cup graham cracker crumbs
3/4 cups plus 2 tbsp sugar, divided
4 Tbsp. butter, melted
3 pkg cream cheese, softened
1 tsp vanilla
1 cup toasted coconut (If you cant find the toasted coconut click here to see how to toast your own)
Preheat oven to 325 degrees.
Mix graham cracker crumbs and melted butter. Press into the bottom of 18 paper lined muffin cups.
Beat the cream cheese, vanilla, and remaining sugar. Mix the eggs in one at a time, until just blended. Spoon the cream cheese batter over the crust. Bake 25-30 minutes or until centers are almost set.
Cool completely, refrigerate for at least 2 hours.
Top each cheesecake with 1 tbsp toasted coconut and 3 eggs. Voila! Easter Egg dessert! Enjoy!