Easter white chocolate cheesecake

This no-bake cheesecake will be a real crowd-pleaser.

Serves 12 • Prep 30 mins, plus at least 2 hrs setting

300g Bourbon biscuits

100g unsalted butter, melted

250g white chocolate

400g soft cheese

1tbsp vanilla bean paste

400ml double cream

180g mini eggs, 100g chopped

For the nest:

100g dark chocolate

15g unsalted butter

45g or 2 large shredded wheat

You will need:

20cm springform cake tin, greased and the base lined; 12cm bowl, lightly greased and lined with cling film

1 Whizz the biscuits in a processor to a fine crumb. Tip into a bowl and mix in the melted butter. Press into the base of the tin and 5cm up the sides. Chill for 30 mins. 2 Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool.

3 Beat the soft cheese briefly to loosen, add the vanilla and briefly beat again.

In 2 batches, fold through the white chocolate. In a separate bowl, whip the cream to soft peaks, then in 2 batches, fold into the white chocolate mixture.

4 Put the 100g chopped mini eggs into the chilled base. Top with the cheesecake mixture and chill for at least 2 hrs until set. 5 For the nest, melt the chocolate and butter in a bowl set over a pot of barely simmering water. Stir in the shredded wheat then set aside to cool slightly. Form into a nest shape, using the lined bowl as a mould, then chill until set.

6 To serve, remove the cheesecake from the tin; put on a serving plate. Top with the set chocolate nest and fill with mini eggs. Per serving: 536 cals, 38g fat, 23g sat fat, 42g carbs