Easter Cheesecake Mega Nest

The classic chocolate Easter nest gets a supersized, fun twist! A chocolate and shredded wheat base, topped with smooth, creamy no-bake cheesecake and dotted with mini eggs, creates a delicious Easter cheesecake dessert.

easter cheesecake

To end the Easter baking trifecta this month, and following on from last week’s Creme Egg Cookies and the previous Mini Egg Millionaire’s Shortbread, I present a twist on the most classic of Easter treats: the chocolate nests. The mere mention of one of these chocolate-shredded wheat baskets brings forth memories of after-school Brownie groups and Easter bake sales; of cramming spoonfuls of shredded wheat into paper cases, topping with three Cadbury mini eggs, and licking sticky melted chocolate from your fingertips. I feel sure that everyone makes them at least once in their lives, somewhere between the ages of five and eight. It’s almost like a rite of passage.

In a bout of nostalgia, I thought I’d revisit this simple recipe for Easter (and before you ask- yes I did wear my Brownie sash and don a woggle whilst I made them. Anyone else out there still got their Brownie sash, woggle, and handbook? I was *that* Brownie who had too many badges for the sash. I can still recite the Promise and the Brownie Guide Law. It never leaves you.)

To make them (slightly) more taxing and certainly more enjoyable, I’ve made a mega-nest, and filled it with creamy, smooth vanilla cheesecake. When it comes to cheesecake, I am the most difficult person to please. I tried to create a ‘Cheesecake Tuesday’ on my blog last year but it failed after I realised I only like one type of cheesecake. Gelatine cheesecakes can sometimes taste too bouncy, no-bake cheesecake can be a bit texture-less (a word? Who knows). Baked cheesecakes are easily my favourite but are so time consuming to make. This recipe is a no-bake cheesecake, which falls into the second category I know, but it makes quite a thin cheesecake and I don’t find that too bad. Plus, paired with the base which forms a sort-of wall as well, it turns out rather nice.

The cheesecake mix isn’t any sort of fancy flavour or filled with fun treats. It’s a simple, vanilla cheesecake, which I think works best for this recipe. The crunchy base adds a nicer texture than a simple digestive biscuit base and makes a plain Easter cheesecake much more exciting. It’s what you want for Easter dessert: something light, simple, and looks impressive. This ticks all three boxes. Best of all, it tastes delicious. Decorate with seasonal mini eggs (and fold crushed mini eggs through the cheesecake mix if you’re feeling adventurous) for a perfect Easter cheesecake.

(P.S. This is your final reminder to STOCK UP on all Easter treats such as mini eggs, smartie eggs, crème eggs, and golden eggs, before they disappear from shelves. After Monday, you might only be able to find them in broken boxes in strange discount stores. Don’t say I didn’t warn you.)

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Mini Egg Easter Cheesecake Nest

Prep Time: 30 minutes

Yield: 1 6in cheesecake

Mini Egg Easter Cheesecake Nest

The classic chocolate Easter nest gets a supersized, fun twist! A chocolate and shredded wheat base, topped with smooth, creamy no-bake cheesecake and dotted with mini eggs, creates a delicious Easter cheesecake dessert.

Ingredients

    FOR THE NEST BASE
  • 75g crushed shredded wheat
  • 150g milk chocolate
    FOR THE CHEESECAKE
  • 150g full-fat cream cheese
  • 25g icing sugar
  • 1 tsp vanilla essence
  • 75g double cream
  • 1 bag mini eggs

Instructions

  1. Begin by melting the chocolate in a bowl over a pan of simmering water, being careful to ensure the water does not touch the bottom of the bowl. Once melted, add the shredded wheat and stir until well coated. Press the shredded wheat into a loose-based 6in tin, first building up the sides by about 1.5 cm, then filling in the bottom. Press down lightly and try to fill in as many gaps. Leave aside to set.
  2. For the cheesecake, beat together the cream cheese, icing sugar, and vanilla with an electric whisk until combined. Add the cream and whisk until the mixture is just firm. Add onto the base, spread out and evenly smooth the top. Chill in the fridge for one hour.
  3. Add mini eggs just before serving to stop the colour from running. To serve, place the cheesecake on a firm board (such as a wooden chopping board) and use a large sharp knife to make cutting through the chocolate base easier.
http://winberrycrumble.com/2017/04/15/easter-cheesecake/

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