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No bake meringue nest cheesecake with mini eggs

Meringue nest cheesecake with mini eggs

A star rating of 2.6 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

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

  • Vegetarian
Nutrition: per serving


  • 100g butter plus extra for greasing
  • 14 chocolate digestives
  • 397g can condensed milk
  • juice 2 lemons
  • 280g cream cheese

For the decoration

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

You will also need

  • 3 chenille chick (optional)


  • STEP 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.

  • STEP 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.

  • STEP 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 chocolate eggs, extra sprinkling of coconut, hundreds & thousands and the fluffy chicks.


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A star rating of 2.6 out of 5.5 ratings

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