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–+ servings
Benjamin

Creamy & Delicious Mini Easter Cheesecakes

This Easter Egg Slice is a delightful, no-bake dessert that combines a rich chocolate base with crunchy biscuits, crispy cereal, and a creamy white chocolate topping. Decorated with colorful mini eggs and festive sprinkles, it's the perfect sweet treat for Easter celebrations. Quick to prepare and visually stunning, this slice is sure to be a hit with kids and adults alike!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 -16 servings
Course: Dessert
Cuisine: Australian
Ingredients Method Notes

Ingredients
  

  • 200 g dark chocolate melted
  • 200 g sweetened condensed milk
  • 150 g unsalted butter melted
  • 250 g plain biscuits Milk Arrowroot or similar, crushed
  • 1 cup cornflakes or rice bubbles
  • 250 g white chocolate melted
  • 1 teaspoon vegetable oil
  • 100 g mini Caramello or Creme Eggs chopped
  • 40 g mini chocolate eggs
  • 50 g Smarties or M&M’s
  • 2 tablespoons festive sprinkles

Method
 

  1. Line a 19 x 29 cm slice tin with baking paper.
  2. In a microwave-safe bowl, melt dark chocolate, condensed milk, and butter in 30-second intervals, stirring between each until smooth.
  3. In a large bowl, combine crushed biscuits and cornflakes. Pour the melted chocolate mixture over and mix well.
  4. Press the mixture firmly into the prepared tin and refrigerate while preparing the topping.
  5. Melt the white chocolate with vegetable oil, stirring until smooth. Pour over the chilled base and spread evenly.
  6. Sprinkle chopped Caramello or Creme Eggs, mini chocolate eggs, Smarties, and sprinkles on top. Gently press them into the white chocolate.
  7. Refrigerate for at least 4 hours or until fully set. Remove from the fridge 20 minutes before cutting into slices for easier serving.

Notes

  • For best results, let the slice chill overnight to ensure it sets properly.
  • Swap dark chocolate for milk chocolate for a sweeter flavor.
  • To make cutting easier, use a sharp knife warmed under hot water.
  • Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

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