Mini Egg Cheesecake
LUX team • April 13, 2022
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
- 680g/1lb 8oz full-fat cream cheese, at room temperature
- 90g/3¼oz icing sugar
- 1½ tsp vanilla bean paste
- 320ml/11fl oz double cream
- 320g/11½oz sugar-coated chocolate mini eggs, roughly chopped, plus extra to decorate
For the chocolate nest
- 30g/1oz Shredded Wheat cereal
- 70g/2½oz dark chocolate, broken into small pieces
- 15g/½oz salted butter
Method
- 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.
- 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.
- 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.
- 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
Nantucket, with its misty harbors, salt-kissed breezes, and centuries-old charm, has always been a place where history whispers through every weathered shingle and cobblestone street. This spring, one of the island’s most beloved landmarks, the Veranda House, will once again welcome guests, rising from the ashes of a devastating 2022 fire that necessitated a complete rebuild. Set to reopen in spring 2025, the new Veranda House is a masterpiece of restoration and reinvention. Owned by Procaccianti Companies and managed by TPG Hotels & Resorts as part of the Nantucket Resort Collection, the rebuild was meticulously overseen in collaboration with the town and historic district commission to ensure that the property retained its original federal-style elegance while incorporating modern luxuries and state-of-the-art amenities. First built in 1684, the Veranda House has stood as a symbol of Nantucket’s rich maritime legacy, its wraparound porches offering a front-row seat to the island’s ever-changing seascape. The new design remains true to its original size, scale, and architectural character, seamlessly blending historic integrity with contemporary comforts. Guests will find spa-like ensuite baths in every room, featuring Carrara marble, custom fixtures, and sleek walk-in showers—a nod to modern indulgence without sacrificing classic charm. The 19 redesigned rooms, including the Grand Harborview King with its private balcony and fireplace, exude an intimate, serene luxury. Expanded outdoor gathering spaces now offer even more opportunities for guests to soak in the island’s ambiance, whether sipping coffee at sunrise or toasting the golden hour over Nantucket Harbor. “This reopening marks a significant mile- stone, not just for Veranda House, but for the entire Nantucket community. We are deeply thankful for the community’s unwavering support in bringing this iconic property back to life,” says Paul Hitselberger, EVP of Operations for TPG Hotels & Resorts. The Veranda House is not just a recon- struction—it’s a resurrection, a tribute to Nantucket’s ability to endure, evolve, and enchant. Its doors reopen as a beacon of timeless hospitality, welcoming travelers to a place where history is honored, and every detail—from the breezy verandas to the handcrafted interiors—tells a story. For those who love Nantucket, the Veranda House is a homecoming. Images courtesy of The Veranda House.
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