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Easter & chocolate . . . 

For kids, it's all about the chocolate eggs, chocolate bunnies, chocolate everything, the more the better ! We're all familiar with cheesecake, whether baked or non-baked, with or without a cookie crust, with or without a topping. But "kadaifi filo" pastry dough (unfamiliar to some) is like the regular flat sheets of filo dough (that I've used in recipes before, see spanakopita, baklava) but shredded into vermicelli-like long stringy strips. It's quite new to me so I started small. Little nests for little chocolate easter eggs, to top off my mini-cheesecakes. Next week (because I still have a lot left) and it's Easter again (Orthodox version) so I'll do something fancier with it and shape it into I-don't-know-what yet ! Have a great weekend… :)

easter chocolate and hazelnut cheesecake


serves 8 people



  • 100-125 grams crushed cookies/crackers
  • 25 grams ground hazelnut powder
  • 50 grams melted butter


  • 185 grams chocolate-hazelnut spread
  • 225 grams cream cheese
  • 35 grams icing sugar
  • 1/4 tsp vanilla extract
  • 100 grams half-half cream (18% fat)
  • 6 gelatin sheets (1 gram each, 6 grams total)

chocolate disks

  • 40-50 grams chocolate

kadaifi nests

  • 30-40 grams kadaifi-filo dough
  • 1/2 tsp icing sugar
  • 1/2 tsp cocoa powder
  • 1/2 tsp cinnamon powder
  • 1 1/2 tsp melted butter


step 1

  • use an 8 mini-cake silicon mould and brush with melted butter
  • inlay with plastic lining foil (for easy removal)
  • crush or pulse cookies in a food-processor and transfer to a bowl
  • add hazelnut powder and mix
  • melt butter and add and mix well
  • place 2 1/2 tbsp in each mould cavity and compress into a flat disk
  • place in refrigerator to chill for 30 minutes

step 2

  • beat your cream cheese with icing sugar and vanilla
  • add chocolate-hazelnut spread and keep beating with a mixer
  • place gelatin sheets in cold water for 2 minutes
  • heat up half-half cream, squeeze water from gelatin sheets and add to warmed cream and stir
  • boil for 30 seconds and let cool 5 minutes
  • add half-half cream and gelatin mixture to chocolate-hazelnut cream cheese mixture and beat thoroughly
  • remove mould from refrigerator and evenly pour mixture into mould
  • place in fridge to chill for 4 hours or overnight (or freeze to remove foil more easily)

step 3

  • melt your chocolate in a bain-marie (see chocolate Clementine almond cake video)
  • pour chocolate into a smaller mould and smooth out and tap on a hard surface to remove air bubbles and flatten
  • let cool for several hours

step 4

  • loosen up and separate the strands of your kadaifi dough and cut into shorter 10cm (4 inch) lengths
  • toss with icing sugar, cinnamon and cocoa
  • add melted butter and toss again
  • brush a mini-mould with melted butter
  • pre-heat your oven to 180°C (355°F)
  • separate your kadaifi dough into 8 piles
  • roll each into little balls between your palms
  • place each in the mould and push down in the middle to create an indent (like a nest)
  • bake for 10-15 minutes
  • remove and let cool

final assembly

  • melting some chocolate, add a drop in the middle of the chocolate disks and place kadaifi nest on top and let harden
  • remove cheesecakes from mould and carefully remove plastic lining foil
  • place one drop of melted chocolate in the middle of the top of each mini- cheesecakes and place chocolate disks with nest on top and let set
  • place a few small chocolate Easter eggs in the nest and refrigerate or serve