NB: We used a Large Cadbury Mini Egg Easter Egg (one with a hollow egg and a 30g bag of Mini Eggs), this plus one tube of Mini Eggs give you all the Mini Eggs and chocolate egg you need for the recipe.

1. Place 100g of the Mini Eggs in a bag and bash with a rolling pin to break up, you don't want it fine, you still want them quite chunky yet broken. Set aside.

2. Place the chocolate digestive biscuits in a bag and crush with a rolling pin.

3. In a bowl, whisk the cream until thick and stiff peaks form, add in the cream cheese, vanilla, around 3/4 of the crushed mini eggs and icing sugar to the whipped cream and whisk again for a minute or so until well combined. If the mix is runny, complete step 4, if it is nice and thick step 3 can be skipped.

4. If your cheesecake mix is very runny, add 50ml of boiling water to a jug and pour in half a sachet of gelatine (granules not leaf), mix to dissolve. Slowly pour into the cheesecake mix while whisking the mixture, this just helps it set a little more firmly.

5. Separate the hollow egg in half and add biscuit crumbs to the bottom of each, then pile the cheesecake mix into the two halves. Top with remaining Mini Eggs and chill for at least 2 hours to set completely before serving.