I start by lightly greasing three mini springform pans—or lining six muffin tins with liners—my setup’s ready. In a bowl, I mix 1 cup graham cracker crumbs with ½ cup melted butter, pressing it into the pans to form the crust. I set them aside to wait for the filling.

For the filling, I pour ½ cup strawberry puree into a small saucepan and simmer over medium heat for 10 minutes, stirring until it reduces to ¼ cup—then I let it cool completely. In a large bowl, I beat 2 oz. melted white chocolate with 8 oz. cream cheese until smooth, then add the cooled puree and ⅔ cup powdered sugar, mixing until silky. I fold in 8 oz. thawed whipped topping, beating until fluffy, scraping the sides to get every bit.

I divide the filling evenly among the crusts, smoothing the tops with a spatula, and pop them in the fridge for at least 2 hours—chilling is key. While they set, I line a baking sheet with parchment and toss 1 ½ cups pretzel sticks with 1 cup melted white chocolate candy coating in a bowl. I shape three large or six small nests with my fingers, letting them harden on the parchment.

Once the nests cool, I press Robin’s Egg candies into them while the coating’s still warm—they stick perfectly. After the cheesecakes are chilled, I top each with a nest—my mini masterpieces are ready to enjoy!