That has a dessert recipe for everyone's sweet tooth!

Celebrate Easter by baking some sweet treats for your flatmates, friends and family! These easy recipes are sure to impress and will help you use up all that leftover chocolate – delicious and sustainable. 

No-bake Mini Egg cheesecake

Ingredients

• 150g digestive biscuits
• 75g unsalted butter, melted
• 300g Cadbury's Mini Eggs
• 300ml double cream, whipped to soft peaks
• 50g icing sugar
• 300g Philadelphia cream cheese, full fat
• 2 tsp lemon juice

Method

1. Crush the biscuits until they look like lumpy sand and mix with the melted butter. 
2. Put the mixture into the bottom of 4 tumbler sized glasses. 
3. Roughly crush the Mini Eggs. 
4. Combine the whipped cream, icing sugar, cream cheese, lemon juice and about a third of the chopped Mini Eggs. Fold in gently until fully combined.
5. Put half of the mixture into the glasses on top of the biscuit base. Add another third of the Mini Eggs. 
6. Top with the remaining cheesecake mixture and add the remaining Mini Eggs on top. 
7. Chill until you are ready to serve.

Chocolate 'dippy eggs' and shortbread soldiers

Ingredients

• 175g butter, cubed
• 50g caster sugar
• 2 tbsp milk
• 100g wholemeal flour
• 100g plain flour, plus extra for dusting
• 2 tbsp demerara sugar
• 4 Cadbury crème or caramel eggs

Method

1. Add the butter to a small saucepan and melt over a low heat. Once fully melted, head for 3-4 minutes until the butter is browned - the bubbles will change from large to a small foam and go a golden colour. Keep a close eye on it so that it doesn't burn. Pour into a small bowl and chill in the fridge or freezer until firm (this can be done ahead of time). 
2. Preheat the oven to gas 6, 200ºC or fan 180ºC. Line two baking trays with baking paper. Once the butter is firm, use an electric whisk to cream together with the caster sugar and milk until lightly fluffy. Add the flours and stir to fully combine into a dough. 
3. Tip the dough onto a lightly floured surface and roll out to 1cm thick. Trim the edges into a neat square and prick the dough all over with a fork, then sprinkle with the sugar. Slice into 1cm wide fingers, about 8cm long, and transfer to the lined baking trays. 
4. Bake for 10-12 minutes until they begin to go golden around the edges and underneath. Leave to cool on the trays for 10 minutes, then transfer to wire racks to cool completely. 
5. Slice off the top of the crème eggs and use the shortbread for dunking! 

Easter egg bark 

Ingredients

• 3 x 150g bars milk chocolate, broken into chunks
• Butter, for greasing
• 50g white chocolate, broken into chunks
• 90g pack micro eggs or Mini Eggs
• Handful of marshmallow bunnies and chicks

Method

1. Put the milk chocolate pieces into a heatproof bowl. Bring a pan of water to the boil and set the bowl on top, making sure the water doesn't touch the bottom of the bowl. Leave the chocolate to melt, stirring occasionally. 
2. Meanwhile, grease a tin about 20cm x26cm and line with nonstick baking paper or cling-film. Once the milk chocolate has melted completely, pour into the prepared tin and spread our to the edges. Top tip: if you don't have the right size tin, lay a piece of baking paper on a baking tray and just spread the chocolate out to around the same size.
3. Clean the bowl, then add the white chocolate pieces and set over the pan of boiling water to melt. Once melted drizzle over the milk chocolate and use a cocktail stick or skewer to swirl the chocolates together. 
4. Bash the bag of Mini Eggs on one side to crush some of the eggs, then sprinkle the whole and crushed eggs over the chocolate. Push in the marshmallow pieces and leave in a cool place to set, before breaking up into pieces. 

Chocolate nests

Ingredients

• 200g milk chocolate
• 2 tbsp golden syrup
• 50g butter
• 175g corn flakes
• Mini Eggs

Method

1. Add some cupcake cases to a muffin tray. 
2. Break the chocolate pieces and put into a heatproof bowl. Add the golden syrup. Measure the butter and chop into a few pieces before adding to your bowl. 
3. Melt on a double boiler (place your bowl over a pan of simmering water). Leave it to melt, stirring occasionally. 
4. While the chocolate is melting, weigh the cornflakes out. 
5. Add the cornflakes to your melted chocolate. Give everything a good mix so all the cornflakes are coated. 
6. Fill the cupcake cases with the chocolate cornflakes. Press down a little dent in the top for the Mini Eggs. 
7. Add 3 Mini Eggs to the top of each nest. 
8. Chill in the fridge for a few hours, then they're ready to eat! 

Crème egg brownies

Ingredients

• 185g unsalted butter
• 185g dark chocolate
• 85g plain flour
• 40g cocoa powder
• 3 large eggs
• 275g golden caster sugar
• 6 Cadbury Crème eggs, cut in half

Method

1. Preheat the oven to 160ºC and a grease a 20cm square baking tin.
2. Melt the butter and dark chocolate together either in the microwave or in a bowl over hot water. 
3. Break 3 large eggs into a large bowl and add your caster sugar. Whisk until they look thick and creamy, like a milkshake! This can take 3-8 minutes. Tip: you'll know when it's ready when it becomes pale and about double its original volume. 
4. Pour the cooled chocolate mix over the eggy mousse, then gently fold together. 
5. Hold a sieve over the bowl and sift the cocoa and flour to cover the top evenly. Gently fold again. 
6. Pour into the baking tin and cook for 15 minutes, then take it out of the oven and gently press the Crème egg halves into the mix, spacing them apart evenly. Put back in the oven for another 5-10 minutes. 
7. Leave to cool before removing from the tin and cutting. 

Happy baking! Don't forget to tag us in your creations on our Instagram @sancsocial