Carrot Cake with White Chocolate Cream Cheese Frosting

This recipe is kindly sponsored by Menier Chocolate, however all opinions are my own.

Carrot Cake with White Chocolate Cream Cheese Frosting
Carrot Cake with White Chocolate Cream Cheese Frosting

Recipe details

TASTE: subtly sweet, warming spices and tangy white chocolate cream cheese frosting. For those wondering… carrot cake does not taste like carrot 😅
TEXTURE: The recipe has a little bit of everything when it comes to texture. Soft sponge, crunchy walnuts, creamy frosting.
EASE: requires a little effort but can be simplified depending on the decoration.
PERFECT FOR: a special celebration or as a Sunday lunch showstopper.
BAKING FACT: classic style carrot cake evolved from Medieval carrot puddings, where carrots were first boiled until soft, then mixed with spices, flour and eggs.

White chocolate flower decoration
White chocolate flower decoration

What ingredients go into carrot cake?

You’ll probably have heard the phrase: baking is a science. Never a truer statement 😅 So I always like to explain the role each ingredient plays in the recipe so you know what you can and what you can’t tweak. To make this carrot cake recipe you will need the following ingredients:

  • Oil – used instead of butter to make the sponge really moist and soft. Vegetable or sunflower oil are fine to use.
  • Light brown sugar – sweetens the sponge and adds a rich caramel flavour. White or golden caster sugar can be used instead.
  • Self-raising flour – the raising agent found in self-raising flour helps the cakes rise in the oven.
  • Free range eggs – use the best quality you can find and make sure they’re at room temperature.
  • Carrots – it wouldn’t be a carrot cake without carrots! The carrots are grated and folded into the cake mixture. They add natural sweetness to the cake and create a soft, moist crumb.
  • Spices – cinnamon and mixed spice bring a lovely warming spice to the cake. Feel free to add more or less of the spices depending on your flavour preference.
  • Vanilla extract the vanilla helps lift the overall flavour of the cake.
  • Orange zest – not 100% needed but personally I love the fresh and vibrant flavour that a little orange zest adds to the sponge.
  • Chopped walnuts – the chopped walnuts add a little crunch throughout the sponge. You could swap for pecans, almonds or brazil nuts instead.
carrot cake ingredients
Carrot cake ingredients

Tips for making the white chocolate cream cheese frosting

What makes this carrot cake extra special is the white chocolate cream cheese frosting. It’s smooth, creamy, chocolatey and reaches new levels of deliciousness!

The frosting is made using four key ingredients: salted butter, icing sugar, full-fat cream cheese (don’t swap for reduced-fat otherwise the frosting will be too runny) and melted white chocolate. Follow these tips to make the perfect frosting for your carrot cake:

  1. Equipment – use an electric handheld mixer for best results.
  2. Melted and cooled white chocolate – melt the chocolate first so that it has time to cool down before you add it to the cream cheese frosting.
  3. The softer butter the better – beat the butter until super soft and pale in colour. The more you beat it the more it will lose its yellowish colour.
  4. Sift the icing sugar – sifting the icing sugar first removes any lumps, making the frosting smooth. Add the icing sugar in two stages so that it’s easier to beat into the butter.
  5. Use full-fat cold cream cheese – only take the cream cheese out of the fridge just before you add it to the bowl. The will make sure the frosting ends up being thick and spreadable.
Making white chocolate cream cheese frosting
White chocolate cream cheese frosting

Semi-naked frosting technique

This recipe makes enough white chocolate cream cheese frosting to sandwich the carrot cake layers together and coat the top and sides of the cake in a ‘semi-naked’ style. A semi-naked cake has a thin covering of buttercream or frosting on the sides, which is then scraped off to reveal some of the sponge underneath.

I decided to use a semi-naked technique for this cake so that the flower decoration would really pop and stand out. It’s also a bonus that semi-naked cakes are much easier to decorate than a fully coated cake, you don’t have to be too neat when applying the frosting and there’s no crumb-coat required. Just apply the frosting and then scrape it off until you have the desired look.

Carrot Cake with White Chocolate Cream Cheese Frosting

3 ways to decorate the carrot cake

Another thing I love about carrot cake is that you can either dress it up or dress it down depending on the occasion. I chose to decorate the cake with a wow-factor chocolate flower (which is surprisingly easy to make), but there are lots of different ways you could decorate a carrot cake ranging from simple to showstopper. Here are 3 decoration ideas:

  1. Simple: scatter a handful of chopped walnuts onto the top of the cake and finish with a light dusting of cinnamon.
  2. Sophisticated: press chopped walnuts around the base of the cake to create a border. Pipe small carrot shapes on top using green and orange icing.
  3. Showstopper: try the gorgeous chocolate flower decoration included in this recipe. Just melt white chocolate and then spread it into petal shapes. Once the petals are dry and hard, peel them off and stick them to the cake to create a flower.

Carrot cake recipe FAQs

What size cake tin should I use?

This recipe uses 2 x 8inch round cake tins. Here is a link to the exact tins I used from Lakeland. Make sure your baking tins aren’t too shallow because the cakes will rise, the tins I used were 8cm in height.

Can I use different sized cake tin?

If you’re using 2 x 6inch round tins then bake for 45-50 minutes. If you’re using 2 x 9inch round tins then bake for 30-35 minutes.

How many slices will this cake make?

10-12 slices depending on how chunky you cut them.

Can I make this recipe gluten-free?

Yes absolutely. Swap the 300g self-raising flour for 300g gluten-free flour + 1.5 teaspoons of xanthan gum (this will improve the texture of the cake) + 1 teaspoon baking powder.

My cream cheese frosting is too runny, what do I do?

Put the frosting in the freezer for 30-45 minutes. This will give the frosting time to set and thicken up a little.

How should I store the carrot cake and how long will it keep for?

The cream cheese frosting means this cake will need to be stored in the fridge in an airtight container or wrapped in clingfilm. It will keep for up to 3 days. 

Can I make normal cream cheese frosting?

Yes absolutely. Just remove the white chocolate and keep all other ingredients and quantities the same.

Got a question about something else? Drop it in the comments section below and I’ll reply to you asap 😊


Want to watch this recipe being made?

Carrot Cake with White Chocolate Cream Cheese Frosting

This recipe will teach you step-by-step how to make a delicious two-layer carrot cake with white chocolate cream cheese frosting! For a wow-factor finish, the carrot cake is decorated with a white chocolate flower decoration.
Prep Time 1 hr
Cook Time 40 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine Baking, British
Servings 12

Ingredients
  

Carrot Cakes

  • 300 g Self-raising flour
  • 2 tsp Ground cinnamon
  • 1 tsp Mixed spice
  • 1 large Orange zest only
  • 300 g Light brown sugar
  • 300 ml Vegetable or sunflower oil
  • 3 large Eggs  at room temperature
  • 2 tsp Vanilla extract
  • 200 g Carrots grated
  • 100 g Walnuts roughly chopped

White chocolate cream cheese frosting

  • 125 g Salted butter soft at room temp
  • 250 g Icing sugar
  • 125 g Full-fat cream cheese my favourite is Philadelphia
  • 60 g White chocolate my favourite is Menier White Chocolate

White chocolate flower

  • 100 g White chocolate my favourite is Menier White Chocolate
  • Sprinkles any colour and type you fancy

Instructions
 

First make the carrot cakes

  • Preheat the oven to 170°C (fan oven).
  • Lightly grease two 8inch round cake tins with butter. Line the base and sides with greaseproof paper.
  • Stir the flour, cinnamon, mixed spice and orange zest together in a large mixing bowl. Set aside for now.
  • In a separate mixing bowl beat the brown sugar, eggs, oil and vanilla extract together.
  • Pour the wet ingredients into the dry and mix until well combined.
  • Fold in the grated carrot and chopped walnuts.
  • Divide the mixture evenly between the cake tins and bake for 35-40 minutes until risen, golden on top and a toothpick inserted in the middle of the cakes comes out clean.
  • Leave to cool for 20 minutes in the baking tins, then turn out onto a wire rack and leave to cool completely. 

Make the white chocolate cream cheese frosting

  • Finely chop the white chocolate and place in a microwave-safe bowl. Melt in the microwave in 30-second blasts, stirring after each, until smooth. Set aside to cool.
  • Beat the butter until really soft and pale in colour.
  • Sift in half the icing sugar and beat until smooth. Sift in the remaining icing sugar and beat again until smooth and creamy.
  • Now take the cream cheese out of the fridge and add it to the bowl. Mix the cream cheese into the frosting until just combined, be careful not to overdo it as the frosting can quickly loosen and become too thin.
  • Now mix in the melted white chocolate until you have a smooth and creamy frosting.
  • Use the frosting to sandwich the cake layers together and roughly coat the top and sides, leaving the outside of the cake slightly exposed. This decoration technique is called a "semi-naked" cake. Save a little bit of the frosting if you are adding the chocolate flower so you can stick the petals onto the cake.

Make the white chocolate flower decoration

  • Finely chop the white chocolate and place in a microwave-safe bowl. Melt in the microwave in 30-second blasts, stirring after each, until smooth. Set aside to cool.
  • Drop teaspoons of white chocolate onto greaseproof paper & use the back of the spoon to make petal shapes. 
  • Repeat until you have approx. 12 petals. Leave to cool and harden (roughly 1-2 hours).
  • Carefully peel off the petals and stick them onto the front of the cake using leftover frosting to create a flower shape.
  • Spread a blob of frosting in the middle of the petals and decorate with sprinkles to create the middle of the flower.
  • Slice and serve!

Notes

The cream cheese frosting means this cake will need to be stored in the fridge in an airtight contacter or wrapped in clingfilm. It will keep for up to 3 days. 
Keyword Carrot cake, Cream cheese frosting, White chocolate, White chocolate cream cheese frosting

More cake recipes to love

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Giant Mini Egg Cookie

This Giant Mini Egg Cookie is the perfect sharing dessert to enjoy over Easter. It’s chewy on the outside, soft and gooey in the middle and filled with Cadbury Mini Eggs. Just grab a spoon and dig in!

Disclaimer: this post is kindly sponsored by Baking Mad, however all opinions are my own.

Giant Mini Egg Cookie
Giant Mini Egg Cookie

Why you’ll love this recipe

  • Gooey, soft baked cookie dough
  • Filled with delicious Cadbury Mini Eggs
  • Takes less than 30 minutes to make
  • Giant in size, perfect for sharing with 8-10 people
  • Top with ice-cream for a delicious Easter dessert!
Giant Mini Egg Cookie topped with melted ice cream

The best thing about this recipe (apart from the taste of course 😅) is how quick and easy it is to make. You’ll go from mixing bowl to gooey giant mini egg cookie in less than 30 minutes. Here’s an overview of the ingredients and equipment you will need and you can find the detailed recipe at the bottom of the blog post.

Ingredients you will need:

  • Silver Spoon Caster Sugar – used to sweeten the cookie dough and give the cookie a chewy outer edge.
  • Billington’s Light Muscovado Sugar – the moisture in Billington’s muscovado sugars is the secret to achieving a gooey texture.
  • Nielsen-Massey Vanilla Extract – cookie dough loves vanilla extract. Nielsen-Massey is the best on the market when it comes to flavourings.
  • Allinson’s Self-raising White Flour – Allinson’s baking flours are sieved twice during the milling process, meaning you won’t need to sift it again. Yay, one less step!
  • Butter – the butter is melted to make the dough extra soft and chewy.
  • Eggs – use room temp eggs and choose a good-quality brand.
  • Salt – a must-add ingredient to balance the sweetness.
  • Cadbury Mini Eggs – 3 whole bags go into this cookie skillet. The chocolate melts but the shell adds a little crunch. Delish!
Ingredients used to make the giant mini egg cookie
Ingredients to make a Giant Mini Egg Cookie
Mini egg cookie dough
Mini Egg Cookie Dough

Equipment you will need:

  • Mixing bowl – one large bowl is all you need. Make sure it’s microwave-safe so you can melt the butter in it.
  • Wooden spoon/spatular – used to mix everything together.
  • 10inch Skillet pan or large cake tin – a cast iron skillet pan will give you the best texture, but you could instead use a large round cake tin.
  • Measuring scales and spoons – I love using digital scales to get a super precise measurement.
Mixing bowl with butter and sugar

This recipe has been developed to make a large 10inch skillet pan. After doing lots of research and learning all about “seasoning” (it’s a skillet term 😅) this one from Lodge came highly recommended. It’s brilliant quality but reasonable in price. If you already have a skillet pan that’s bigger or smaller, here’s a rough guide for how you can tweak the recipe:

  • Mini skillet (serves 1-2 people): Quarter the ingredient quantities (e.g. 56g unsalted butter) and use 1 whole medium egg. Reduce baking time to 12-15 minutes.
  • 8inch skillet pan: Half the ingredient quantities (e.g. 113g unsalted butter) and use 1 whole large egg. Reduce baking time to 18-20 minutes.
  • 10inch skillet pan: don’t change anything. This recipe is developed for this size pan. You can get a sense of the size in the photograph below.
  • 12inch skillet pan: Keep the ingredients the same. Reduce the baking time to 20 minutes. 

Need more help? Just drop me a comment at the bottom of the blog post. 

Pressing cookie dough into a skillet pan

Mix and match your Easter chocolates

In my opinion Mini Eggs are an elite Easter treat but you could turn this giant cookie up a notch and chuck in a whole selection of Easter chocs. Creme Eggs, MaltEaster Bunnies, Galaxy Eggs, Lindt Eggs… the options are endless! It’s also a great way to use up any leftover Easter chocolates.

Mini egg cookie texture

How to serve your Giant Mini Egg Cookie

There are two ways you could serve this dessert. Just make sure you’ve got a tub of vanilla ice cream to dollop on top 😉

  1. Portion into bowls. Let the cookie cool for 10 minutes, then spoon into separate bowls and serve.
  2. Serve with spoons and dig in! Let the cookie cool for approx. 30 minutes so that the skillet pan isn’t a burning hazard
Gooey giant cookie with ice cream

Got leftovers? Here’s how to store your cookie

  • Eat within a couple of days: portion the cookie and store in an airtight container for up to 3 days.
  • Freeze and save for later: portion the cookie, wrap individually in clingfilm and foil, then store in the freezer for up to 1 month. Defrost at room temperature before eating.

Looking for more sweetness?

Join me on social for more baking chat, recipes and tips.

Giant Mini Egg Cookie

This Giant Mini Egg Cookie is the perfect sharing dessert to enjoy over Easter! It's chewy on the outside, soft and gooey in the middle and filled with delicious Mini Eggs.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Baking
Servings 10 people

Ingredients
  

Instructions
 

  • Preheat the oven to 180°C (fan oven) and lightly grease a 10inch cast iron skillet pan* with butter or spray oil.
  • Place the unsalted butter in a large microwave-safe bowl. Microwave for 30-60 seconds until the butter has melted.
  • Add the caster sugar and light brown sugar into the melted butter and mix until combined.
  • Mix in the whole egg, both egg yolks and vanilla extract.
  • Now fold in the flour and salt until the mixture comes together to form a cookie dough.
  • Transfer 200g of the Mini Eggs into a ziplock sandwich bag and bash with a rolling pin until roughly broken up. You'll want to keep the remaining 40g Mini Eggs whole to decorate the top of the cookie.
  • Fold the broken Mini Eggs into the cookie dough.
  • Tip the dough into the skillet pan and press it out using your hands.
  • Bake for 25 minutes until pale golden on top. The cookie should still be slightly wobbly, this will make sure it stays nice and gooey inside.
  • As soon as the cookie is out of the oven, gently press the remaining Mini Eggs into the top.
  • Leave to cool for 10 minutes, then top with ice cream and serve!

Notes

Got leftovers? See notes above in the blog post on how to store your cookie.
*Using a different sized skillet pan? See notes above in the blog post on how to adjust the recipe. If you haven’t got a skillet pan, you can instead use a large round cake tin instead. 
Keyword Butter, Caster sugar, Cookies, Eggs, Mini eggs, Vanilla extract

More Easter recipes to try

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Mini Egg Cookies

Mini Egg Cookies

Easter is around the corner, which means it’s officially Mini Egg season 🎉 Mini Eggs at Easter is like Terry’s Chocolate Orange at Christmas. Walk into any supermarket in the UK in April and March, and you’ll see those bright yellow packs everywhere! They have a crunchy pastel coloured speckled shell with a creamy milk chocolate filling and are perfect to use in your Easter bakes. Especially in cookies!

So here you have it, Mini Egg cookies with two flavour options to choose from; plain or chocolate. I’d love to know which is your favourite? Either follow the recipe as is and make both flavours, or you can tweak the ingredients to make a whole batch of chocolate or plain Mini Egg cookies. More details on this in the post below.

More of a cheesecake fan? Check out my White Chocolate Mini Egg Cheesecake!

Mini Egg Cookies

Reasons to love these Mini Egg Cookies

  • Soft texture with a gooey middle
  • Filled with crushed Mini Eggs
  • And chunks of the new Mini Egg chocolate bar
  • Two delicious flavours to choose from; plain and chocolate
  • A quick and easy Easter bake loved by all

The best way to break up your Mini Eggs

For these cookies, it’s best to use broken up Mini Eggs so that they’re not too chunky and can be more evenly distributed in the cookie dough. But if you’ve ever attempted to chop a Mini Egg before then you will understand when I say it’s an impossible, and dangerous, task. Those shells are tough to crack! Instead, use a rolling pin to bash the Mini Eggs in the bag before you open up the packet.

Mini Eggs

Leave enough space between the cookies on the baking tray

These Mini Egg Cookies will spread a little in the oven, so it’s best to leave some space between them on the baking tray. Otherwise, they’ll merge into one gigantic (but still tasty!) cookie. Depending on the size of your tray, I would suggest baking no more than 4-6 cookies on a single tray at a time, leaving roughly 8cm between each.

Mini Egg Cookies on the baking tray

Under-bake your Mini Egg Cookies for a soft and gooey texture

Did you know cookies continue to cook as they cool down? That’s why if you want a soft and gooey texture, it’s best to take them out of the oven whilst they still look under-baked, pale in colour and slightly wet in the middle.

For these Mini Egg cookies, I’d suggest baking them for 10 minutes at 180°C (fan oven). If you know baked goods typically take longer or shorter in your oven, then increase or decrease the baking time by a couple of minutes. Unlike cakes, you don’t have to worry about cookies collapsing if you open the oven door, so feel free to check them as often as you need to.

Just remember to leave the cookies to cool on the baking tray for at least 15 minutes before moving or eating them. They will continue to cook, become more golden in colour and firm up.

It’s normal for cookies to become slightly misshapen in the oven. This hack will show you how to make your cookies perfectly round and professional looking.

This hack will only work whilst the cookies are still warm and malleable, so do it as soon as you pull your cookies out of the oven. Use a large round cookie cutter (or upside-down glass) and spin it around the outside of the cookie. Not only will this make the cookies a perfectly round shape, but it also makes them a little thicker by pushing up the warm cookie dough. It’s a win-win!

Shaping cookies hack

How to make a whole batch of one flavour

This recipe makes 7 plain cookies and 7 chocolate cookies. If you’d prefer to make a whole batch of one flavour, here’s how you can adjust the ingredients:

Make a whole batch of plain Mini Egg cookies
  • Leave out the cocoa powder
  • Increase the self-raising flour from 240g to 280g 
Make a whole batch of chocolate Mini Egg cookies
  • Reduce the flour by 240g to 220g
  • Increase the cocoa powder from 30g to 60g 


Looking for more sweetness?

Join me on social for more baking chat, recipes and tips.

Mini Egg Cookies

You are going to LOVE these soft and gooey Mini Egg Cookies! Follow this easy recipe to make both plain and chocolate cookies filled with crunchy Mini Eggs and melted chunks of the new Mini Egg chocolate bar.
5 from 4 votes
Prep Time 10 mins
Cook Time 10 mins
Chill Time 5 hrs
Total Time 5 hrs 20 mins
Course Dessert
Cuisine Baking, Easter
Servings 14

Ingredients
  

  • 150 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 240 g Self-raising white flour
  • 0.5 tsp Salt
  • 30 g Cocoa powder
  • 160 g Mini Eggs Each bag of Mini Eggs weighs 80g
  • 110 g Mini Egg Chocolate Bar Each chocolate bar weighs 110g

Instructions
 

Make the cookie dough

  • Place the unsalted butter in a large microwave safe bowl. Microwave for 30-60 seconds until the butter has melted.
  • Add the caster sugar, light brown sugar, vanilla extract, whole egg and egg yolk into the melted butter and mix together until combined.
  • Now fold in 200g of the flour (save the extra 40g for later) and the salt. The mixture will come together to form a cookie dough.
  • Divide the cookie dough between two bowls, so you have roughly the same amount in each.
  • Add the remaining 40g flour into one bowl and fold into the cookie dough. This is your plain cookie dough.
  • Add the cocoa powder to the other bowl and fold into the cookie dough. This is your chocolate cookie dough.
  • Use a rolling pin to bash the Mini Eggs in the bags until roughly broken up. Chop the Mini Egg chocolate bar into small chunks. Divide the chocolates between the two bowls (save a handful for later to decorate the cookies) and fold into the cookie dough.
  • Cover both bowls with clingfilm and refrigerate overnight or for at least 5 hours. The longer you leave it the thicker and softer your cookies will be.

Roll and bake the cookies

  • Preheat the oven to 180°C (fan oven) and line a large flat baking tray with greaseproof paper.
  • Take both cookie doughs out of the fridge and leave to soften slightly at room temperature for 5 minutes.
  • Scoop up a heaped tablespoon of the plain cookie dough and use your hands to roll it into a ball. Repeat this step until all the cookie dough in both bowls has been rolled into small balls. You should get roughly 14 cookie dough balls in total.
  • Depending on the size of your baking tray, place between 4-6 cookies on the tray leaving roughly 8cm space between each. You will need to bake the cookies in batches, so just keep the cookie dough balls in the fridge between baking so the dough stays cold.
  • Bake the cookies for 10 minutes. They should look soft and wet in the middle but firm and cooked through around the outside.
  • As soon as the cookies are out of the oven, push a few leftover Mini Eggs into the top of each and use a round cookie cutter to shape them into perfectly round cookies.
  • Leave on the baking tray for 15 minutes to cool down and firm up. This will change the cookie texture so try to resist the temptation to tuck in straight away.

Notes

Freezing the cookie dough: once you’ve made the cookie doughs, chill it in the fridge for about 30 minutes. Then roll the dough into balls, place in freezer bag or container and store in the freezer for up to 2 months. You can bake the cookies from frozen for 13-14 minutes at180°C (fan oven).
Freezing baked cookies: layer the cookies between sheets of greaseproof paper to prevent them from sticking to each other. Then place in a container and freeze for up to 2 months. Defrost the cookies at room temperature.
Keyword Cookies, Mini egg cookies, Mini eggs

More Easter recipes to love

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Giant Easter Chocolate Cookie Cake

Easter Chocolate Cookie Cake

Reasons to love this Easter Chocolate Cookie Cake

  • It’s surprisingly easy to make and you don’t need to chill the cookie dough (hurrah 😅)
  • The cookie texture is chewy on the outside and soft-baked in the middle.
  • Crunchy Maltesers are dotted throughout the chocolate cookie cake.
  • Easter baking doesn’t get better than this!
Easter Chocolate Cookie Cake slice showing the inside
  1. Make the cookie dough. Using 2 types of sugar and 1 extra egg yolk makes this cookie cake soft and chewy in texture. Chopped Maltesers are added to the cookie dough to make this a chocolate cookie cake!
  2. Press the cookie dough out in a tart tin. Simply transfer the cookie dough to a 9inch fluted tart tin and press it out into an even layer.
  3. Bake for 15-18 minutes. Look for a golden outer edge with a pale, slightly underbaked middle. Remember cookies continue to cook as they cool down, so it’s always better to underbake cookies if you want a soft-baked texture.
  4. Make the buttercream. Use whatever food colouring you like, I went for a pastel pink and green because they remind me of Easter.
  5. Decorate the cookie cake. Here comes the fun part 🤩 Place Malteser Mini Bunnies in the middle and then pipe a pretty pastel border around the edge.

Ta-dah, your Easter Chocolate Cookie Cake is ready!

Slice of the Chocolate Cookie Cake on a plate

Can I use other types of Easter chocolate?

Of course! Feel free to swap the Maltesers for any other type of Easter chocolate. Mini Eggs would be absolutely delicious or you could use a mix of milk and white chocolate chips instead.


Giant Easter Chocolate Cookie Cake

Take your Easter baking to the next level with this giant chocolate cookie cake! The soft-baked cookie is filled with chopped Maltesers, topped with Malteser Bunnies and decorated with a cute pastel buttercream border.
Prep Time 30 mins
Cook Time 18 mins
Total Time 48 mins
Course Dessert
Cuisine Baking, Easter
Servings 12

Ingredients
  

Malteser Cookie Cake

  • 160 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg At room temperature
  • 1 medium Egg yolk At room temperature
  • 280 g Self-raising flour
  • 0.5 tsp Salt
  • 120 g Maltesers

Decoration

  • 50 g Unsalted butter Soft at room temperature
  • 100 g Icing sugar
  • Pinch of salt
  • Food colouring Pink / blue / green
  • 5 Malteser Mini Bunnies

Instructions
 

Start by making the chocolate cookie cake

  • Preheat the oven to 180°C and lightly butter a 9inch non-stick tart tin.
  • Place the butter in a microwave-safe bowl and microwave for 30-60 seconds until melted.
  • Add the white caster sugar and light brown sugar to the melted butter and mix together.
  • Add the whole egg, egg yolk and vanilla extract and mix until combined.
  • Add the flour and salt, and fold the mixture together until it forms a cookie dough.
  • Chop up the Maltesers and fold them into the cookie dough. Feel free to also add Malteser Bunnies if you can bring yourself to chop them up 😅
  • Transfer the cookie dough to the tart tin and press it out into an even layer.
  • Bake for 16-18 minutes. The outside of the cookie should be golden but the middle still pale in colour and slightly underbaked. Leave to cool completely in the baking tin for 1-2 hours.

Now make the buttercream

  • Beat the unsalted butter until super soft and really pale in colour.
  • Sift in the icing sugar, add the salt and beat together until the buttercream is smooth and creamy.
  • Divide the buttercream into two bowl, add a tiny drop of food colouring to each and mix through. Go steady with the food colouring to get a lovely Easter pastel colour.
  • Fit 2 piping bags with piping nozzles (use 2 different shaped nozzles for a cute mix-matched effect) and fill each bag with a buttercream.

Decorate the cookie cake

  • Carefully remove the cookie cake from the tart tin and place on a pretty plate or cake stand.
  • Decorate the middle of the cookie cake using the Malteser Mini Bunnies.
  • Pipe alternate buttercream dots around the edge of the cookie cake. Slice and serve!

Notes

Store your Easter Chocolate Cookie Cake at room temperature in an airtight container for up to 3 days. 
Keyword buttercream, Chocolate, Cookie cake, Cookie dough, maltesers

More Easter recipes to love

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

White Chocolate Mini Egg Easter Cheesecake

Creamy white chocolate cheesecake with a buttery biscuit base and decorated with Mini Egg nests. This no-bake Easter cheesecake is the perfect dessert to round off your Easter Sunday lunch!

Mini Egg Easter Cheesecake

Reasons to love this Mini Egg Easter Cheesecake

  • It’s a simple no-bake cheesecake recipe, meaning there’s no need to preheat that oven.
  • You can make it gluten-free by swapping the digestive biscuits with a gluten-free version and decorating the cheesecake with just Mini Eggs.
  • Creamy white chocolate flavour and a mix of crunchy and smooth textures.
  • This Easter cheesecake is the easiest showstopper ever. No technical skills needed but still looks super impressive!
Mini Egg Easter Cheesecake slice

Top tips for making this Easter cheesecake

Cheesecakes can be a little tricky to make but just follow my top tips and I promise your Easter cheesecake will turn out perfectly!

  1. Line the base of the baking tin with greaseproof paper. This will prevent the cheesecake from getting stuck to the bottom of the baking tin.
  2. Keep the cream cheese in the fridge until needed. In the UK our cream cheese isn’t very thick and it can turn runny very quickly. To prevent this from happening, keep it in the fridge until you need to use it in the recipe.
  3. Cool the white chocolate before adding it to the cheesecake. If the chocolate is still warm it will seize up and make the cheesecake mixture lumpy.
  4. Decorate the cheesecake just before serving. The colourful Mini Egg shells will start to bleed when they come into contact with the cheesecake, so only place them on top just before you’re ready to serve the Easter Cheesecake.
Bowl of mini eggs
Slice of mini egg cheesecake

Equipment & ingredients used for this Mini Egg Easter Cheesecake


White Chocolate Mini Egg Easter Cheesecake

Creamy white chocolate cheesecake with a buttery biscuit base and decorated with Mini Egg nests. This Easter cheesecake is the perfect dessert to round off your Easter Sunday lunch!
Prep Time 30 mins
Chill time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

Biscuit base

  • 125 g Unsalted butter
  • 250 g Digestive biscuits

White chocolate cheesecake

  • 450 g Full-fat cream cheese I use Philadelphia Original
  • 100 g Icing sugar
  • 150 g High quality white chocolate I use Menier White Chocolate
  • 300 ml Double cream

Chocolate Easter nests

  • 100 g Milk chocolate
  • 40 g Shredded wheat 
  • 160 g Mini Eggs (2 bags)

Instructions
 

Make the biscuit base

  • Line the base of an 8inch round springform baking tin with greaseproof paper.
  • Melt the butter either in a saucepan on the hob or in a bowl in the microwave.
  • Use a rolling pin to bash up the digestive biscuits into fine, sand-like crumbs and stir into the melted butter to fully coat the biscuit crumbs.
  • Spoon into the baking tin and press the biscuit crumbs into an even layer. Place in the fridge to set.

Now make the white chocolate cheesecake

  • Melt the white chocolate in the microwave in 30-second blasts until smooth. Leave to cool.
  • Sift the icing into a large mixing bowl and add the cream cheese. Mix with a whisk or electric mixer until smooth and free of any lumps. 
  • Gently fold in the cooled white chocolate until smooth.
  • Pour in the double cream and whisk for 1-2 minutes until the cheesecake mixture is thick, smooth and holds its shape.
  • Take the baking tin out of the fridge and spoon the white chocolate cheesecake on top, spreading it out to the edges. Place in the fridge to set for at least 4 hours or overnight for best results.

Whilst the cheesecake sets, make the Easter nests

  • Melt the milk chocolate in the microwave in 30-second blasts until smooth.
  • Crush up the shredded wheat and mix into the melted milk chocolate.
  • Spoon heaped teaspoons of the mixture into 5 cupcake cases and use the back of the spoon to create a nest shape.
  • Place 3 Mini Eggs in the middle of each nest and place in the fridge to set.

Decorate the cheesecake

  • Carefully remove the cheesecake from the baking tin, peel off the baking paper from the bottom and place on a pretty plate or cake stand.
  • Place the Easter nests and left over Mini Eggs around the edge of the cheesecake.
    Mini Egg Easter Cheesecake

Notes

Store your White Chocolate Mini Egg Easter Cheesecake in the fridge for up to 3 days. 
Keyword Cheesecake, Chocolate nest, Digestive biscuits, Mini eggs, White chocolate

More cheesecake recipes to love

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!