No bake meringue nest cheesecake with mini eggs

Meringue nest cheesecake with mini eggs

By Miriam Nice
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(4 ratings)
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Prep: 10 mins Cook: 5 mins

Easy

Serves 8 - 10

The easiest Easter nest you'll ever make. This no-bake cheesecake comes complete with mini eggs and the traditional chenille chicks

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal429
  • fat26g
  • saturates16g
  • carbs43g
  • sugars34g
  • fibre1g
  • protein7g
  • salt0.7g
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Ingredients

  • 100g butter plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 14 chocolate digestives
  • 397g can condensed milk
  • juice 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 280g cream cheese

For the decoration

  • 25g toasted coconut flakes or white chocolate curls
  • 3 meringues nests
  • 9 mini eggs
  • hundreds and thousands

You will also need

  • 3 chenille chick (optional)

Method

  1. Grease a 18cm loose bottomed round cake tin with a little butter and line with a circle of baking paper. Melt the butter in a large heatproof bowl in the microwave or in a medium sized pan over a low heat. Whiz the chocolate digestives in a food processor until reduced to fine crumbs then tip into the melted butter. Spoon the biscuit mixture into the base of the prepared tin – press down well with the back of a spoon.

  2. In a large mixing bowl whisk together the rest of the cheesecake ingredients then pour into the tin. Smooth the top with a spatula then place in the fridge for at least 2 hrs or overnight.

  3. When you’re ready to serve carefully transfer the cheesecake to a serving plate or cake stand and sprinkle the top with coconut flakes – making a bigger mound in the centre then arrange the meringue nests on top. Fill the nests with mini eggs, extra sprinkling of coconut, hundreds & thousands and the fluffy chicks.

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Comments, questions and tips

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fionabg
29th Mar, 2016
2.05
I made this for Easter Sunday and it was not good at all. It didn't set properly, I think it was probably over mixed making the philadelphia too runny (eager 4 year old helping me). So I put it in the freezer to make it more like a semifreddo, but even at that the flavour wasn't good and the condensed milk made it too sweet. It was my first time using condensed milk in a cheesecake and I wouldn't do it again.
foodytime
28th Mar, 2016
4.05
tasted great and looked very pretty - but the lemon cheese mixture stayed sloppy so it dripped off the base. Maybe my 2 lemons were more juicy than most - would be more helpful to have the amount of juice in ml's.
condrona
28th Mar, 2016
5.05
This recipe is delicious. I had to beat the cheese mix for a long time (electric beaters) before it began to thicken. It is a soft set cheesecake, very light, and not too sweet despite all the condensed milk. I decorated mine differently for a more refined look.
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