Mini egg cheesecake recipe
 This mini egg cheesecake is topped with a cute chocolate nest, which perfect for an Easter celebration. 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). 250g/9oz chocolate digestive biscuits 80g/2¾oz unsalted butter, melted, plus extra for greasing 250g/9oz chocolate digestive biscuits 80g/2¾oz unsalted butter, melted, plus extra for greasing 680g/1lb 8oz full-fat cream cheese, at room temperature90g/3¼oz icing sugar1½ tsp vanilla bean paste 320ml/11fl oz double cream320g/11½oz sugar-coated chocolate mini eggs, roughly chopped, plus extra to decorate 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 30g/1oz shredded wheat cereal 70g/2½oz dark chocolate, broken into small pieces15g/½oz salted butter 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 blend to a fine crumb texture. 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. 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. 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 blend to a fine crumb texture. 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. Add the biscuits to a food processor and blend to a fine crumb texture. 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. 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. 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. 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. 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. 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. 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. 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.