This mini egg cheesecake is topped with a cute chocolate nest, which is perfect for an Easter celebration. If you want to keep it simple there are lots of lovely mini eggs mixed through the cheesecake, too. It’s a no-bake recipe, so simple to make, but it needs a few hours to set (or ideally overnight).

Ingredients…

For the base
250g chocolate digestive biscuits
80g unsalted butter, melted (plus extra for greasing)

For the filling
680g/1lb 8oz full-fat cream cheese, at room temperature
90g/3¼ oz icing sugar
1½ tsp vanilla bean paste
320ml/11fl oz double cream
320g/11½ oz sugar-coated chocolate mini eggs, roughly chopped, plus extra to decorate

For the chocolate nest
30g/1 oz shredded wheat cereal
70g/2½ oz milk chocolate, broken into small pieces
5g/½ oz unsalted butter

Method…

1. To make the base, line the base
of a 20cm/8in loose-bottomed tin with baking paper and lightly grease the sides.

2. Add the biscuits to a food processor and blitz to fine crumbs. Alternatively, place in a food bag, seal and crush with a rolling pin. Tip into a bowl and mix with the melted butter.

3. Press the mixture firmly into the base of the tin using the back of a spoon. Chill in the fridge.

4. To make the filling, beat the cream cheese, icing sugar, vanilla and half the double cream until smooth and thick. Stir in the chopped chocolate eggs.

5. In a separate bowl, whip the remaining cream to stiff peaks, then fold into the mixture.

6. Spoon into the tin, level the top and chill for at least 6 hours or overnight.

7. To make the chocolate nest, crush the wheat cereal and set aside. Place a heatproof bowl over a pan of gently simmering water, ensuring it doesn’t touch the water. Add the chocolate and butter, stirring until melted.

8. Mix the melted chocolate with the cereal until fully coated. Line a small bowl with cling film, spoon in the mixture and press up the sides to form a nest. Chill until set.

9. To serve, remove the cheesecake from the tin. Turn out the chocolate nest and place on top. Fill with mini eggs, letting a few spill over before serving.