No-Bake Mini Egg Nest Cheesecakes

Individual chocolate cheesecakes layered with an Oreo base, topped with a crunchy cornflake nest and Mini Eggs. Makes 4 glasses.

Ingredients

Base

250 g Oreo crumbs
50 g unsalted butter, melted

Cheesecake Filling

250 g cream cheese (room temperature)
50 g caster sugar
1 tsp vanilla extract
200 g milk chocolate, melted and cooled slightly
125 ml double cream

Topping (Nest)

200g cornflakes
150 g milk chocolate, melted

Decoration

Mini Eggs

Method

Mix the Oreo crumbs and melted butter together until evenly combined. Spoon into the base of your glasses and press down lightly to create an even layer. Place in the fridge to chill while you make the filling.

In a bowl, beat together the cream cheese, caster sugar and vanilla until smooth and creamy. Pour in the melted milk chocolate and mix until fully combined.

In a separate bowl, whip the double cream to soft peaks, then gently fold it into the cheesecake mixture until smooth and light.

Spoon or pipe the cheesecake filling over the chilled bases and smooth the tops. Chill in the fridge for at least 3–4 hours, or until set.

Mix the cornflakes with the melted chocolate until fully coated. Spoon on top of each cheesecake, shaping slightly to create a nest effect.

Finish by decorating with Mini Eggs, nestling them into the cornflake nests.

Elliot’s Tips

• Let the melted chocolate cool slightly before adding so the mixture stays smooth.

• Keep the whipped cream at soft peaks for a light, mousse-like texture.

• Press the base just enough to hold,  too firm and it can become hard to spoon through.

• Add the cornflake topping just before serving if you want maximum crunch.