No Bake Mini Egg Cheesecake

It wouldn’t be Easter without some sort of mini egg creation. The mini egg cheesecake for Easter is fast becoming what the Christmas cake is for the festive season. Here’s my offering. Feel free to decorate with reckless abandon but I think in this case less is more.


360g cream cheese – full fat

300g digestives

2 teaspoons vanilla extract

100g butter

150ml double cream

100g icing sugar


80g mini eggs

1 mini Lindt bunny or bunny of choice


Grease and line an 8 inch loose bottomed cake tin.

Blitz your digestive biscuits in a food processor or bash to crumbs in wax wrap with a rolling pin.

Melt your butter in a large pan and add your biscuit crumbs. Stir in your biscuit crumbs making sure they all get coated in the buttery liquid. Stir a few times to combine fully.

Transfer to your lined cake tin and press down to form a base.

Pop in the fridge to chill while you get on with the topping.

In a large mixing bowl add your cream cheese, vanilla and icing sugar and beat until fully combined. Once you have a smooth and creamy consistency spoon over the base evenly and decorate.

Allow to set in the fridge for at least a few hours. I chill mine overnight.

Remove and serve straight from the fridge.


Mini Egg Rocky Road

I absolutely love rocky road. This cute Easter version is a mix of creamy white chocolate, crunchy biscuit, mini marshmallows and mini eggs.

It looks so sweet on my Easter table. What an appropriate recipe for current times! Let’s hope it’s light at the end of the rocky road for us all.


200g white choc chips

45g mini marshmallows

80g mini eggs

80g golden syrup

100g rich tea biscuits

80g butter


Line an 18x18cm tin with greaseproof paper.

Start by bashing your biscuits with a rolling pin so they from little broken pieces. We’re not going for crumbs here. Do this by putting them in doubled up sandwich bags before you do this or you’ll have biscuit fragments flying everywhere!

Now bash the mini eggs while still in the bag to fragment them a bit.

Melt the butter, white chocolate and golden syrup in a pan over a low heat, stirring all the time so it doesn’t catch. Allow it to rest for a minute and fold in all the ingredients.

Transfer to your lined tin, smooth over with a spatula and pop in the fridge overnight or at least for a good few hours to set.

When it’s ready, lift out of your tin by the greaseproof paper and cut into whatever sized chunks you wish.

Gin and Lemon Fairy Cakes

Not one for lunch boxes Mums but definitely one for all the grown ups homeschooling! They look lovely on an Easter table too.

These are light, elegant and fluffy, one is never enough. The perfect mid morning treat. I have a feeling these are going to be popular!

Makes 12


125ml self raising flour

125ml butter

125ml caster sugar

2 tablespoons Gin

2 tablespoons lemon juice

1 teaspoon baking powder

2 eggs


200g icing sugar

2 teaspoons lemon juice

Zest of a lemon grated to decorate


Pre heat oven to 180C / 160C fan

Line a 12 hole muffin tin with cake cases

Place all your ingredients except the ones for the icing into a large mixing bowl and whizz to a creamy consistency with a blender or wooden spoon if you’re old school. I like a hand blender so I’m in between!

Dollop your mixture evenly between your 12 cake cases and transfer to the middle shelf of your oven for approximately 18 minutes. When they have risen and are lightly golden and springy to touch lift them out and allow to cool. Transfer to a wire rack until fully cool.

Meanwhile, mix up your icing in a separate bowl. Smooth your icing over your cakes and sprinkle over the grated zest of a lemon to decorate.