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Cereal milk cheesecakes recipe

Cereal milk cheesecakes recipe

16 ratings

Add a touch of nostalgia to this Easter treat with cereal infused-milk for a simple, no-bake dessert. Top with mini Easter egg nests for a decorative treat that little (and big) bunnies will love. See method

  • Makes 12
  • Takes 35 mins plus infusing and 5 hrs setting
  • 358 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 265g malt wheats
  • 150ml semi-skimmed milk
  • 25g soft light brown sugar, plus ½ tsp
  • 50g unsalted butter
  • 230ml whipping cream
  • 415g full-fat soft cheese
  • 55g icing sugar
  • 1 lemon, zested and juiced
  • 3½ tbsp colourful sprinkles
  • 125g milk chocolate, chopped
  • 120g mini eggs

Each serving contains

  • Energy

    1615kj
    358kcal
    18%
  • Fat

    26g 38%
  • Saturates

    17g 85%
  • Sugars

    23g 26%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 32.1g Protein 5.1g Fibre 2.1g

Method

  1. Line a 12-hole muffin tin with muffin paper cases at least 3.5cm deep. Put 40g malt wheats in a bowl with the milk and the ½ tsp soft light brown sugar. Cover and chill in the fridge for 30 mins.

  2. Meanwhile, blitz 125g malt wheats and the remaining brown sugar in a food processor until it resembles fine breadcrumbs. Transfer to a bowl. Melt the butter in a small pan over a low heat, pour over the malt wheat crumbs and mix well. Divide among the muffin cases and press down firmly with the back of a teaspoon. Transfer to the fridge.

  3. Sieve the malty milk mixture into a bowl, pressing down on the cereal to squeeze out as much milk as possible and scraping the bottom of the sieve (you should have about 75ml). Add 2 tbsp of the mashed cereal in the sieve to the milk (discard the rest). Add the cream and whisk for 1-2 mins with an electric whisk until soft peaks form.

  4. In a separate bowl, whisk together the soft cheese, icing sugar, lemon zest and enough lemon juice to loosen without becoming runny. Fold through the cream mix and 3 tbsp sprinkles. Divide between the muffin cases, spooning over the bases. Smooth the tops; transfer to the fridge to chill for 5 hrs.

  5. Meanwhile, make the nests. Line a 12-hole fairy-cake tin with paper cases. Rub the remaining 100g malt wheats with your fingertips until roughly crushed. Melt the chocolate in a bowl set over a pan of just-simmering water. Stir the malt wheats through the chocolate to coat, then divide between the paper cases. Press the centres with a spoon to make indentations. Scatter over the remaining sprinkles and pop 3 mini eggs in each nest. Transfer to the fridge for 1 hr to set.

  6. When the cheesecakes have set, carefully remove them from their cases, smooth the sides with a palette knife, then transfer to an airtight container and return to the fridge. When you’re ready to serve, remove the nests from their cases and arrange them on the cheesecake bases. Will keep in an airtight container in the fridge for up to 3 days. As part of a healthy diet, we recommend this recipe for a special occasion or treat.

Freezing and defrosting guidelines
Freeze undecorated. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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