Individual Creamy Vanilla Cheesecakes topped with Easter Nests, and Mini Chocolate Eggs. Perfect Mini Easter Nest Cheesecakes for Easter!
Preheat your oven to 170C/150CFan and line a Muffin Tray with 12 Muffin/Cupcake cases.
Blitz the biscuits in a food processor to a fine crumb and add the melted butter – pulse a few times until it is combined well.
Split between the cupcake cases, and press down firmly into the bottoms of the cupcake cases that you use.
With an electric mixer (I used my KitchenAid) Mix the Philadelphia until smooth, it’ll only take a few seconds! Then, add in the Caster Sugar and vanilla extract and mix until smooth.
Beat the eggs in a separate bowl/jug and gradually pour them into the mix whilst still beating the mixture together, making sure each incorporation of egg is mixed in before adding more!
Spoon the mixture across the 12 cases and bake in the oven for 20-25 minutes. It’s better to slightly underbake then overbake these, so there should still be a sliiiight wobble in the middle!
Leave them to cool in the tin completely, then refrigerate for 4-5 hours, or overnight.
Whilst they are cooling and setting in the fridge, make your nests. Line a Muffin Tray with another 12 Muffin/Cupcake cases (same size as the ones you used earlier!).
In a large bowl add the Chocolate, Golden Syrup and Butter. On a LOW heat, melt your mixture in the microwave and stir at 1 minute intervals. (Or melt in the bowl over a pan of simmering water)
Once melted, crush up your 4 shredded wheats and mix together. Spoon into your cupcake cases so they’re even, and then press down making it slightly lower in the middle.
Add 3 Mini Eggs/Galaxy Golden Eggs into the dips, and leave to set for as long as the cheesecakes.
Once both parts are set, remove your cheesecakes from their cupcake cases, and remove your nests from their cases. Add a nest per cheesecake, and ENJOY!