These delightful eggy treats are sure to be a crowd-pleaser for every bunny this Easter long weekend.

Easter chocolate caramel cheesecake

Recipe and image courtesy of Australian Eggs.

Cook: 90 mins | Serves: 12

• 250g digestive biscuits
• 125g butter, melted
• 750g cream cheese, at room temperature
• 3 tsp vanilla essence
• 3/4 cup caster sugar
• 3 eggs
• 300g sour cream
• 2 tbsp cornflour, sifted
• Chocolate wafer biscuits, cut diagonally into pieces, to serve
• Easter eggs, to serve
• Honeycomb, chopped, to serve

Choc-caramel sauce

• 180g bar Caramello chocolate, broken into pieces
• ½ cup firmly packed brown sugar
• ¾ cup thickened cream
• 20g butter

Release the base from a 23cm (base measurement) spring form pan and invert. Secure the base back into the pan. Line base and side with baking paper.

Place biscuits in a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use the back of a spoon or a straight-sided glass, spread and press the biscuit mixture firmly over base. Refrigerate for 30 minutes.

Meanwhile, preheat oven to 170°C/150°C fan-forced. Using an electric mixer, beat cream cheese, vanilla and sugar until smooth. Beat in sour cream and flour. Add eggs, one at a time, beating until combined and scraping down the side of the bowl with a spatula.

Pour cream cheese mixture into prepared pan. Bake in oven for 1 hour or until almost set in the centre. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, until cooled (this will prevent the cake from cracking). Refrigerate overnight.

On the day of serving, make the Choc-caramel sauce: place Caramello, brown sugar, cream and butter in a small saucepan. Cook over low heat, stirring, for 3-4 minutes or until smooth and combined. Transfer to a heatproof jug. Refrigerate for 30 minutes or until thickened and cool.

Remove cheesecake from pan. Drizzle choc-caramel sauce over cheesecake. Decorate top with chocolate wafer biscuits, Easter eggs and honeycomb. Serve with any remaining sauce for pouring over.

Matcha bunny garden cupcakes

Recipe and image courtesy of Wiltshire and recipe developer Amanda Dettrick (@letsmakestuff_au)

Cook time: 1 hour | Makes: 12

Cupcakes

• 125g unsalted butter, softened
• 60g dark chocolate
• 30g (1/2 cup) cocoa powder
• 2 eggs
• 75ml milk
• 1/4 cup vegetable oil
• 120g (3/4 cup) self-raising flour
• 165g (3/4 cup) caster sugar
• 2 eggs

Icing & Decoration

• 125g unsalted butter, softened
• 225g (1 1/2 cups) icing sugar, sifted
• 30g (1/4 cup) cocoa powder, sifter
• 1/2 cup desiccated coconut
• 1/4 cup all bran cereal
• 2 Tbsp culinary matcha
• Mini chocolate bunnies and eggs, to decorate

Preheat oven to 180°C (fan forced) and line two Cotswold Silicone 6 cup muffin pans with cases.

In a large microwave-safe bowl combine the butter and dark chocolate and microwave in short bursts, stirring in between, until the chocolate is melted and combined with the oil. Add the cocoa powder, eggs, milk and oil and whisk until well combined. Add the flour and caster sugar and whisk again until just combined.

Divide the batter equally amongst the cupcake cases filling them to 3/4 full (1/4 cup mixture per case). Bake cupcake for 20-25 minutes or until the cupcake top springs back when pressed gently. Set aside to cool completely.

To make the chocolate buttercream, combine the unsalted butter, icing sugar and cocoa in the bowl of a stand mixer fitter with the paddle attachment and beat for 6-8 minutes until light in colour and fluffy and set aside.

In a food processor, combine the coconut, all bran cereal and matcha and pulse until the mixture resembles a fine breadcrumb then transfer to a bowl.

Pipe or spread a little chocolate buttercream on top of a cupcake and then press the top of the cupcake into the green matcha mixture until the top flattens and domes. Repeat with the remaining cupcakes and matcha mixture and decorate with eggs and mini bunnies.