Written by Chetna Makan


Cheesecake bites fit for Easter

Not enough chocolate going on in your house for Easter? GBBO semi-finalist, Chetna Makan has the perfect plan to rectify this. Get yourself a spoon.

easter recipe 9
Easter is a time everyone indulges in a lot of chocolate, including me.

I also do love a nice cheesecake so here I thought I would put these two treats together and make these cheesecake bites, which have chocolate in the base, chocolate in the filling and chocolate on top – just to make sure I have the right amount of chocolate in them/me.

Hope you enjoy making and eating them!


For the base:

100g cornflakes

50g unsalted softened butter

100g dark chocolate

For the filling:

400g cream cheese

100g icing sugar

200g double cream

100g milk chocolate, chopped into small pieces

20g roasted hazelnut pieces

For the ganache:

150g cream

125g milk or dark chocolate, chopped into small pieces

1 tbsp unsalted butter

For the decoration:

Handful of golden eggs

Handful of chocolate eggs

easter10Grease a 12-hole rectangle mini-loaf cake tin and place a small rectangular piece of baking parchment in the bottom. If you don’t have that tin you can use a mini-round cake tin or make one big cheesecake.

Place the cornflakes in a plastic bag and crush them to fine pieces. Melt the butter and chocolate over a pan of simmering water and pour it on top of the crushed cornflakes. Mix well.

Put equal portions of this mix into the base of the prepared tin.

To make the filling, whisk the cream cheese with the icing sugar for a couple of minutes until smooth. Add the double cream and whisk for a few seconds until it’s able to hold its shape. Now fold in the chocolate and hazelnut through the mix.

easter3Divide the mix equally into the 12 holes and smooth the top. Leave this in the fridge to set for an hour or two.

To make the ganache heat the cream in a pan and when it’s about to come to a boil pour it over the chocolate and mix until all the chocolate has melted. Now add the butter and mix well, until the butter has melted. Pour this ganache over the cheesecake bites and leave it to set for a couple of hours or overnight. You can make it a couple of days in advance

Remove the cheesecake bites from the tin when you are ready to serve. Decorate these with some golden and chocolate eggs and your cheesecake bites are ready.


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Written by Chetna Makan

I am a fashion designer, who after becoming a mum discovered the world of baking. Also seen in the Great British Bake Off 2014. @chetnamakan