These Easter Brownie Cheesecake Nests are the perfect Easter treat, combining two classic desserts in one irresistible bite. A rich, fudgy chocolate brownie base is topped with a smooth and creamy vanilla cheesecake layer, then finished with delicate chocolate curls and colourful mini eggs to create a charming Easter nest.

Ready in: 1 hour + 3 hours chill time

Makes: 12

Ingredients

120g unsalted butter
150g dark chocolate, chopped
150g caster sugar
2 large eggs
1 tsp vanilla extract
75g plain flour
25g cocoa powder

For the cheesecake 
300g full fat cream cheese
80g icing sugar
1 large egg
1 tsp vanilla extract
120ml double cream

To decorate
Chocolate curls, or grated chocolate, to decorate
Mini eggs

Method

1. Preheat the oven to 170C. Line a 12-hole muffin tin with cupcake cases.

2. First, melt the butter and dark chocolate in a bowl over a pan of simmering water (or in short bursts in the microwave). Stir until smooth then set aside to cool.

3. Once cooled, whisk in the caster sugar then beat in the eggs and vanilla extract until glossy. Fold in the flour and cocoa powder until combined. Spoon around 1 – 2 tablespoons of batter into each cupcake case, filling it roughly one third full. Bake in the oven for 10 minutes.

4. Next, make the cheesecake filling. Beat the cream cheese and icing sugar together until smooth. Add the egg and vanilla extract and mix thoroughly before stirring through the double cream. Spoon the cheesecake mixture over the partially baked brownies, filled each case almost to the top.

5. Return to the oven and bake for 20-25 minutes, until the cheesecake is just set but slightly wobbly in the centre.

6. Allow to cool completely then refrigerate for at least 3 hours.

7. Once chilled, remove the cheesecakes from the cases. Create a chocolate nest on top of each cheesecake with the chocolate curls and top with a few mini eggs.