Valentine’s Day was soooo yesterday! We’re steaming straight ahead into Easter with these delicious recipes from Cadbury’s.
NB: As delicious as they are, please don’t give Cadbury’s Mini Eggs to little ones as they represent a choking hazard. Without further ado, please feast your eyes on these two delicious Cadbury’s Mini Egg recipes for Easter, perfect for adults and older children. You can find more mouth-watering recipes in The Cadbury Mini Eggs Cookbook.
Mini Eggs Vanilla Cheesecake Recipe
- Serves 10
- Prep time 25 mins
- Chilling time overnight
For the gingernut base
- 100g gingernut biscuits
- 25g butter, melted
For the filling
- 300g light soft cheese
- 150g 0% fat Greek yoghurt
- 50g caster sugar
- 1 tsp vanilla extract
- 100ml double cream
- 1 sachet powdered gelatine
- 4 tbsp hot water80g Cadbury Mini Eggs
- 204 kcals
- 9g fat
- 6.6g sat fat
- 14.8g sugar
- 0.4g salt
1. Line the base of a 20cm loose-bottomed or springform tin with baking parchment.
2. To make the base crush the gingernuts with a rolling pin and stir in the melted butter. Press the mixture into the base of the lined tin and level the top. Chill the base in the fridge while you make the filling.
3. In a bowl, beat the soft cheese with the yoghurt, sugar and vanilla extract.
4. In a clean dry bowl, beat the cream with a hand-held electric whisk until it stands in stiff peaks.
5. Put the hot water in a small bowl, sprinkle the gelatine over it and stir well. Leave it for 2–3 minutes, stirring occasionally, until the gelatine is completely dissolved and clear. Stir it into the soft cheese mixture and then gently fold in the whipped cream.
6. Put the Cadbury Mini Eggs into a sealable plastic bag and smash them into medium and small pieces with a rolling pin or meat mallet.
7. Arrange most of the crushed Cadbury Mini Eggs over the biscuit base and pour the cheesecake mixture over the top. Chill the cheesecake in the fridge overnight until it is set. Sprinkle it with the remaining crushed Cadbury Mini Eggs and serve it cut into slices. And there you have it, a delicious mini egg recipe, perfect for Easter.
Mini Eggs Rocky Road Recipe
- Makes 24
- Prep time 15 mins
- Chilling time 2–3 hours
- 400g Cadbury Dairy Milk chocolate, broken into squares
- 150g digestive biscuits
- 50g mini marshmallows
- 90g Cadbury Mini Eggs
- 143 kcals
- 7g fat
- 4g sat fat
- 14g sugar
- 0.08g salt
1. Line a 30 x 20cm baking tin with baking parchment.
2. Put the chocolate squares in a large glass bowl and microwave them for 20–30 seconds. Take out the bowl and stir the chocolate, then repeat until it is all melted. Alternatively, place the bowl over a pan of gently simmering water until the chocolate has melted.
3. Put the digestive biscuits into a sealable plastic bag and bash them with a rolling pin until you have a mixture of different-sized pieces. You want some quite big crunchy pieces – not just crumbs.
4. Stir the crushed biscuits and marshmallows into the melted chocolate until everything is well combined and coated.
5. Transfer the mixture to the lined tin, pushing it into the corners and levelling the top. Push in the Cadbury Mini Eggs, distributing them evenly, and press them down with a spatula or the back of a spoon.
6. Chill the mixture in the fridge for 2–3 hours (or overnight) until it is set. Cut it into 24 squares and store them in an airtight container in the fridge.