Elliot Styche's Easter Desserts: No-Bake Cheesecakes, Carrot Cake & Bunny Meringues

Elliot Styche's Easter Desserts: Fun and Easy Recipes for the Whole Family

The 'Singing Baker' Elliot Styche has joined Sunrise to showcase three delightful and crowd-pleasing desserts that are as simple to make as they are visually stunning. From no-bake chocolate cheesecakes adorned with crunchy nests to carrot-shaped cake slices and fluffy bunny meringues, these vibrant creations are ideal for involving children and adding a touch of magic to your Easter celebrations.

No-Bake Mini Egg Nest Cheesecakes

These individual chocolate cheesecakes feature an Oreo base, a creamy filling, and a topping of crunchy cornflake nests with Mini Eggs, making four servings in glasses.

• Base: 250 g Oreo crumbs, 50 g unsalted butter, melted
• Cheesecake Filling: 250 g cream cheese (room temperature), 50 g caster sugar, 1 tsp vanilla extract, 200 g milk chocolate (melted and cooled), 125 ml double cream
• Topping (Nest): 200 g cornflakes, 150 g milk chocolate, melted
• Decoration: Mini Eggs

1. Mix Oreo crumbs and melted butter, then press into glass bases and chill.
2. Beat cream cheese, sugar, and vanilla until smooth, then mix in melted chocolate.
3. Whip double cream to soft peaks and fold into the cheesecake mixture.
4. Spoon filling over bases, smooth tops, and chill for 3–4 hours until set.
5. Coat cornflakes with melted chocolate, shape into nests on top of cheesecakes, and decorate with Mini Eggs.

Fun Carrot Cake Decoration

This creative Easter idea transforms any round cake, whether homemade or store-bought, into carrot-shaped slices with cream cheese frosting, perfect for a festive touch.

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• Carrot Cake: 250 ml sunflower oil, 4 large eggs, 150 g light muscovado sugar, 75 g caster sugar, 250 g grated carrots, 300 g plain flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, 1 tsp cinnamon, 1 tsp ground ginger, ¼ tsp nutmeg, ½ tsp fine sea salt, 50 g toasted walnuts (chopped)
• Cream Cheese Frosting: 100 g unsalted butter (soft), 250 g full-fat cream cheese, 150 g icing sugar (sifted), 1 tsp vanilla extract, ¼ tsp fine salt
• Decoration: Green and orange food colouring, lolly pop sticks

1. Preheat oven to 170°C fan, grease and line a cake tin.
2. Whisk eggs and sugars, then drizzle in oil and add grated carrots.
3. Mix dry ingredients and fold into wet mixture with walnuts, then bake for 40–50 minutes until a skewer comes out clean.
4. Cool cake, cut into slices, and place on a flat surface.
5. Beat butter and icing sugar until creamy, add cream cheese and vanilla, then divide and colour frosting orange and green.
6. Pipe orange frosting into carrot shapes on slices, insert lolly pop sticks for stems, and pipe green frosting for leafy tops.

Fun Bunny Meringues

These adorable bunny meringues, piped with a star nozzle for a textured finish, serve as decorations, accompaniments to whipped cream and berries, or fun lollipops for children.

• 2 large egg whites (room temperature), 120 g caster sugar, ½ tsp lemon juice, 1 tsp cornflour, ½ tsp vanilla extract
• Optional Decoration: Gel food colouring, sprinkles, lollipop sticks

1. Preheat oven to 100°C fan and line a baking tray with paper.
2. Whisk egg whites to soft peaks, then add sugar gradually until thick and glossy.
3. Fold in lemon juice, cornflour, and vanilla, then pipe bunny shapes using a star nozzle.
4. For lollipops, place sticks on tray and pipe bunnies over them.
5. Bake for 1 hour 15 minutes, then turn off oven and leave inside for 30–40 minutes to dry.
6. Once cool, decorate with melted chocolate or sprinkles as desired.