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Chocolate & Pistachio Easter Nest Cheesecakes

Inspired by the viral Dubai chocolate bar, these Chocolate & Pistachio Easter Nest Cheesecakes are a trendy and delicious dessert to make this Easter! Each crunchy chocolate nest is filled with creamy pistachio cheesecake, topped with silky chocolate ganache, and finished with mini eggs. Easy to make and totally irresistible!

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Prep: 1 hour 30 minutes
Total: 1 hour 30 minutes
Servings: 10

Ingredients

For the chocolate nests:

For the pistachio cream cheesecake:

  • 150 grams Full-fat cream cheese I used Philadelphia
  • 30 grams Icing sugar sifted
  • 150 grams Pistachio cream I used Black Milk
  • 150 millilitres Double cream

For the chocolate ganache:

For the decoration:

  • 100 grams Mini chocolate eggs
Metric - US Customary

Instructions

Start by making the chocolate nests:

  • Line a muffin tin with 10 cupcake cases.
  • Finely chop both chocolates into very small chunks (the smaller the better!). Set aside for now.
    150 grams Menier Milk Chocolate, 150 grams Menier 70% Dark Chocolate
  • Use your hands to crumble up the shredded wheat into a large bowl.
    200 grams Shredded Wheat
  • In a separate bowl, add the butter and golden syrup (if using). Microwave for 1 minute or until the butter is fully melted and piping hot. Stir to combine.
    30 grams Golden syrup, 75 grams Salted butter
  • Add the chopped chocolate to the melted butter and cover with an upside plate to trap the heat inside. Leave for 1 minute. Remove the plate and stir until the chocolate has fully melted. If there are still a few lumps, pop the bowl in the microwave for 10 seconds and stir again. Repeat if needed, but be careful not to overheat the mixture.
  • Pour the melted chocolate mixture over the shredded wheat. Mix until the cereal is fully coated.
  • Divide the mixture evenly between the cupcake cases. Use the back of a spoon to press the mixture in the base and sides of the cases to create nests. Place in the fridge to set.

Meanwhile, prepare the pistachio cheesecake:

  • Whisk the cream cheese and icing sugar together until just combined. Whisk in the pistachio cream. Take care not to over-whisk.
    150 grams Full-fat cream cheese, 30 grams Icing sugar, 150 grams Pistachio cream
  • In a separate bowl, whisk the double cream until thick and fluffy (roughly 5 minutes using an electric mixer).
    150 millilitres Double cream
  • Spoon the cream into the pistachio mixture and fold in a figure-of-eight motion until the mixture is thick, fluffy, and combined.
  • Spoon or pipe the pistachio cheesecake into the nests, filling each one to the top. Place in the fridge to set.

Meanwhile, make the milk chocolate ganache:

  • Finely chop both chocolates and place in a glass bowl.
    40 grams Menier Milk Chocolate, 40 grams Menier 70% Dark Chocolate
  • Pour the cream into a small saucepan and place over medium heat. Stir continuously until the cream is piping hot but not boiling.
    80 millilitres Double cream
  • Pour the hot cream over the chocolate and cover with an upside plate to trap the heat inside. Leave for 1 minute.
  • Stir until the ganache looks smooth, combined, and glossy. Looking split or slimy? Don't worry, we can fix it (see note 1 below).

Decorate the Easter Nest Cheesecakes:

  • Top each cheesecake with a teaspoon of ganache, spreading it out with the back of a spoon.
  • Arrange three mini eggs on top to finish. Your Easter Nest Cheesecakes are now ready to serve, or pop them in a baking tin and store them in the fridge for up to 3 days.
    100 grams Mini chocolate eggs

Video

Notes

NOTES
  1. Fixing broken ganache - First, whisk in 1 tablespoon of double cream. Then, microwave for 5-10 seconds and whisk vigorously to bring it back to a smooth and glossy consistency. Repeat if needed.