Stir the crushed biscuits and marshmallows into the melted chocolate until everything is well combined and coated. To make the base crush the gingernuts with a rolling pin and stir in the melted butter. Press the mixture into the base of the lined tin and level the top. Chill the base in the fridge while you make the filling.

Grease a bowl with a 6cm base and line it with cling film. Put the chocolate mixture into the bowl and mould it around the base and sides, raising it above the edge of the bowl to make a nest. Chill the bowl in the fridge for an hour or until the mixture has set hard.Katya Savelieva, brand manager, Cadbury Mini Eggs, said: “Cadbury Mini Eggs have always been at the heart of the Easter baking trend. Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly oil a 20cm square cake tin and line it with baking parchment. In a clean dry bowl, beat the cream with a hand-held electric whisk until it stands in stiff peaks. To make the chocolate frosting put all the ingredients into a bowl and beat until they are smooth with a hand-held electric whisk.

Put the hot water in a small bowl, sprinkle the gelatine over it and stir well. Leave it for 2–3 minutes, stirring occasionally, until the gelatine is completely dissolved and clear. Stir it into the soft cheese mixture and then gently fold in the whipped cream. Arrange most of the crushed Cadbury Mini Eggs over the biscuit base and pour the cheesecake mixture over the top. Chill the cheesecake in the fridge overnight until it is set. Sprinkle it with the remaining crushed Cadbury Mini Eggs and serve it cut into slices. Using a food mixer or a hand-held electric whisk, beat the butter and sugar until they are light and creamy. Beat in the eggs one at a time, adding a little flour with each egg to prevent curdling. Sift in the flour and cocoa powder and mix on a low-speed until everything is well combined. Add the milk and beat the mixture until it is smooth. Pour the mixture into the prepared tins and level the tops. Bake the cakes in the preheated oven for 20 minutes until they well risen and a thin skewer inserted into them comes out clean. Leave them to cool in the tins.

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Chocolate maker Cadbury has produced a Mini Eggs Cookbook to potential home bakers use their favourite treats in their creations this Easter. In a food mixer or food processor, beat together the sugar, oil and eggs until they are well blended. (Alternatively, beat them in a large mixing bowl with an electric hand mixer.) Beat in the grated carrot and the orange zest and juice.
Then sift in the flour, baking powder and spices and mix everything together thoroughly. To make the nest melt the chocolate in a heatproof bowl over a pan of simmering water. Alternatively, melt it in a bowl in a microwave in 30-second bursts, taking out the bowl and stirring the chocolate between bursts. Take the bowl off the heat and stir in the shredded wheat until it’s well coated. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease two 18cm sandwich tins and line them with baking parchment.