Name: Meringue nest cheesecake with mini eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10
Cuisine: British
Ingredients: 100g butter plus extra for greasing; 14 chocolate digestives; 397g can condensed milk; juice 2 lemons; 280g cream cheese; 25g toasted coconut flakes or white chocolate curls; 3 meringues nests; 9 mini chocolate eggs; hundreds and thousands; 3 chenille chick (optional)

No bake meringue nest cheesecake with mini eggs

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)

Method

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.