Lux Lifestyle Magazine Logo

Mini Egg Cheesecake

LUX team • April 13, 2022
A cake with easter eggs in a chocolate nest on top of it.

This mini egg cheesecake is topped with a cute chocolate nest, but 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 dead simple to make, but it needs a few hours to set (or ideally overnight).

Ingredients

For the base

  • 250g/9oz chocolate digestives 
  • 80g/2¾oz unsalted butter, melted, plus extra for greasing

For the filling

For the chocolate nest

  • 30g/1oz Shredded Wheat cereal 
  • 70g/2½oz dark chocolate, broken into small pieces
  • 15g/½oz salted butter

Recipe tips

Method

  1. To make the base, line the bottom of a 20cm/8in springform or loose-bottomed cake tin with baking paper and lightly grease the sides. Add the biscuits to a food processor and blitz until fine. Alternatively, add them to a food bag, seal and bash with a rolling pin. Pour the biscuits into a bowl and stir in the melted butter. Tip the biscuit mixture into the tin and use the back of a spoon to press down firmly and evenly. Place the tin in the fridge to chill. 
  2. To make the filling, place the cream cheese, icing sugar, vanilla and half of the double cream in a large bowl and beat until smooth and thick. Stir in the chopped chocolate eggs. In a separate bowl, whip the rest of the double cream until it forms stiff peaks. Fold this into the cream cheese mixture. Pour the filling into the tin and level the top. Leave to chill in the fridge for at least 6 hours or overnight. 
  3. To make the chocolate nest, crush the wheat cereal in a bowl and set aside. Set a heatproof glass bowl over a saucepan of gently simmering water, making sure the water does not touch the bowl, and add the chocolate and butter. Stir occasionally until the chocolate is completely melted. Pour the chocolate onto the wheat cereal and stir until completely coated. Line a small bowl with cling film and spoon in the chocolate nest mixture, pressing firmly up the sides to create a nest shape. Place in the fridge to chill until solid. 
  4. When ready to serve, remove the cheesecake from the tin. Unmould the chocolate nest and place it on top. Fill the nest with mini chocolate eggs, letting some spill over onto the cheesecake before serving. 

Recipe Tips

Low-fat cream cheese doesn't set as well, which is why we recommend the full-fat version.

From BBC Food

A book titled fifth ave 200 years of stories and legends

FIFTH AVENUE: 200 YEARS OF STORIES AND LEGNEDS

February 18, 2025
Fifth Avenue: 200 Years of Stories and Legends is a masterful blend of evocative storytelling and rich historical insight, chronicling the remarkable transformation of Fifth Avenue from a serene residential street to a global symbol of culture, wealth, and style.This exquisite volume celebrates the vibrant history and timeless allure of one of the world’s most iconic thoroughfares. Featuring a breathtaking collection of images, the visually stunning edition bridges past and present, offering readers a captivating journey through two centuries of evolution.The book provides a panoramic exploration of Fifth Avenue’s transformation, from black-and-white photographs of horse-drawn carriages passing grand mansions to vibrant modern-day scenes alive with energy and sophistication. Archival images juxtaposed with contemporary photography illuminate the Avenue’s enduring cultural, architectural, and social significance, capturing its legacy in every detail.More than a tribute, Fifth Avenue: 200 Years of Stories and Legendsis an immersive experience for history enthusiasts, architecture aficionados, and photography lovers alike. This edition is a must-have for collectors, offering a rare and unparalleled glimpse into the street that has been a cornerstone of New York City’s legacy for two centuries.
A woman in a denim dress is sitting on a wooden bench

Natalie Wood

By Colleen Richmond • February 17, 2025
A Legacy of Love, Grace, and Timeless Elegance

RADA REDEFINES DINING IN CHARLOTTE WITH NYC FLAIR

February 16, 2025
Rada, a chic new restaurant in Myers Park, introduces Charlotte to an elevated dining experience with tapas, biodynamic wines, and shareable plates. Helmed by Chef Callan Buckles, formerly of acclaimed NYC spots like Claud, Momofuku, and The Four Horsemen, the menu is a bold fusion of global influences. Owner Eloy Roy envisioned this contemporary American eatery in the former Little Spoon space, creating a cozy yet upscale 50-seat spot with mint green walls and a minimalist aesthet-ic. From a $3 Gilda skewer to a $110 sirloin, Rada’s offerings reflect Buckles’ culinary pedigree and adventurous flair. With dishes like eggplant escabeche and seabass paired with txakolina wine, Rada aims to carve out a niche in Charlotte’s emerging shared-plates scene.Rada blends fine dining with approachability, focusing on flavors that challenge Charlotte’s palate while embracing its neighborhood vibe. Highlights include crispy roast chicken with vegetable farcis and Asian-inspired touches like fish sauce and shio koji. The bar program is equally compelling, featuring a gin martini made with anchovy oil and Basque pepper brine. Roy believes Rada will resonate deeply with diners, offering something fresh yet familiar. This new spot, opened on Selwyn Avenue, invites locals to indulge in innovative cuisine and discover what they’ve been craving all along.
More Posts
Share by: