- no bake & marbled -
This mini egg cheesecake is creamy, has swirls of milk chocolate and colourful cheesecake filling, and a graham cracker crust packed with mini eggs.
– Milk chocolate and pastel swirls – No bake – Graham cracker mini egg crust – The perfect make ahead cheesecake for Easter
This cheesecake uses white and milk chocolate to help set. It's creamy and smooth! That milk chocolate flavour is so delicious.
what you will need:
– graham cracker crumbs – mini eggs – sea salt – butter – milk chocolate chips – white chocolate chips – heavy whipping cream – cream cheese – powdered sugar – pure vanilla extract – sea salt – cocoa powder – pink & yellow gel food colouring – chocolate ganache
Combine crust ingredients and pack into a springform pan. Use the back of a glass to pack it in tightly.
Pour heavy cream over the white and milk chocolate. Whisk until smooth and chill in the freezer until cool to the touch.
Whip the cooled melted chocolates and cream separately until stiff peaks. Set aside and beat the cream cheese and sugar until perfectly smooth. Divide cream cheese mixture in half into two bowls.
Add whipped white chocolate to one half and whipped milk chocolate to the second half. Fold. Divide the white chocolate mix in half and add pink/yellow food colouring to each half.
Dollop each colour into the crust, alternating colours to create a marble effect. Smooth the top and chill for at least 7 hours or overnight.
Make the chocolate ganache for the nest by pouring hot cream over semi-sweet chocolate chips, letting it sit for 7 minutes, and whisking.
Chill the ganache until pipeable consistency (about 10 minutes) and pipe on top of cheesecake in a circles, layering to form a nest shape.
Fill the middle of the nest with mini eggs and anything else you like. Slice and serve! It's the perfect Easter celebration centerpiece cake.
The top is decorated with a nest that’s so easy to make and tastes so chocolatey and rich. Perfect for your Easter or Spring table.
swipe UP for the full recipe with all the tips!