Easter recipes

Cereal milk cheesecakes

Line a 12-hole muffin tin with muffin paper cases at least 3.5cm deep. Put 40g malt wheats in a bowl with 150ml low-fat milk and half a teaspoon soft light brown sugar. Cover and chill in the fridge for 30 minutes.
Meanwhile, blitz 125g malt wheats and 25g light brown sugar in a food processor until it resembles fine breadcrumbs. Transfer to a bowl. Melt 50g unsalted butter in a small pan over a low heat, pour over the malt wheat crumbs and mix well. Divide among the muffin cases and press down firmly with the back of a teaspoon. Transfer to the fridge.
Sieve the malty milk mixture into a bowl, pressing down on the cereal to squeeze out as much milk as possible and scraping the bottom of the sieve (you should have about 75ml). Add 2 tablespoons of the mashed cereal in the sieve to the milk (discard the rest). Add 230ml whipping cream and whisk for 1-2 mins with an electric whisk until soft peaks form.
In a separate bowl, whisk together 415g full-fat soft cheese, 55g icing sugar, zest of 1 lemon and enough lemon juice to loosen without becoming runny. Fold through the cream mix and 3 tablespoons sprinkles. Divide between the muffin cases, spooning over the bases. Smooth the tops then transfer to the fridge to chill for 5 hours.
Meanwhile, make the nests. Line a 12-hole fairy-cake tin with paper cases. Rub 100g malt wheats with your fingertips until roughly crushed. Chop 125g milk chocolate and melt in a bowl set over a pan of just-simmering water. Stir the malt wheats through the chocolate to coat, then divide between the paper cases. Press the centres with a spoon to make indentations. Scatter over half a tablespoon of sprinkles and pop 3 mini eggs in each nest. Transfer to the fridge for 1 hour to set.
When the cheesecakes have set, carefully remove them from their cases, smooth the sides with a palette knife, then transfer to an airtight container and return to the fridge. When you’re ready to serve, remove the nests from their cases and arrange them on the cheesecake bases.
Will keep in an airtight container in the fridge for up to 3 days. As part of a healthy diet, we recommend this recipe for a special occasion or treat.