Don’t slave in the kitchen while you can still enjoy the remaining sunny days.

Take a tip from The Dairy Kitchen and whip up these three dessert ideas for the ultimate in deliciousness and decadence, with less than five ingredients each!

“A glass of milk, a dollop of cream or a whirl of cream cheese are the perfect partners to chocolate”, said Amanda Menegazzo, Food Communications Manager at Dairy Australia.

If you seriously want to keep the lull of Easter going …well at least until the school holidays, try these 3 mouth-watering simple whip-ups.

Chocolate Ripple Caramello Cheesecake

Serves 6-8


250g cream cheese, cubed and softened

200g milk chocolate, melted

300ml tub thickened cream

250g packet plain chocolate biscuits (Ripple biscuits)

1/2 cup store bought salted caramel sauce or spread

extra salted caramel, to serve


  1. Line the base and sides of a 20cm springform pan with cling wrap. Using an electric mixer, beat together the cream cheese and melted chocolate on medium speed, until combined. Add 1/2 cup of cream and beat for a further 2 minutes or until mixture has thickened slightly.
  2. Arrange one third of the biscuits over the base of the pan. Top with half of the chocolate cream mixture and dollop with caramel. Repeat another layer of biscuits, chocolate cream and caramel. Finish with remaining biscuits. Refrigerate for 4-6 hours to allow the mixture to set and biscuits to soften.
  3. Invert cake onto a serving plate and remove cling wrap. Beat remaining cream with an electric mixer until soft peaks form. Spoon on top of cake and drizzle with extra salted caramel sauce.

Fudgy Chocolate Peanut Cheesecake Truffles

Makes 24


Chocolate Peanut Truffles
Chocolate Peanut Truffles

250g cream cheese, cubed and softened

100g dark chocolate, melted

2 tablespoons crunchy peanut butter

1 cup plain chocolate biscuit crumbs

1/4 cup crushed peanuts


  1. Combine cream cheese, chocolate, peanut butter and biscuit crumbs in a large mixing bowl.
  2. Roll heaped teaspoonsful of mixture into balls, roll in nuts and place onto a lined tray. Chill until firm and then store in a sealed container for up to one week.

Berry Filled Easter Eggs with Cream


medium sized hollow Easter eggs

mixed berries, to fill

whipped cream, for dolloping


  1. Unwrap the top section of the Easter eggs, leaving most of the wrapping intact so you don’t leave finger prints on the eggs when handling. Dip a small, sharp knife in boiling water and dry, then cut small incisions across the top of the Easter egg until you’re able to prize the top off.
  2. Unwrap the eggs completely and rest in a deep bowl. Fill with berries and dollop with whipped cream to serve.

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