Step 1

Mix together the digestive biscuit crumbs and melted butter, tip onto a lined baking tray and chill for 15 minutes

Step 2

Meanwhile beat together the mascarpone, vanilla extract and icing sugar until smooth. Pour in the double cream, mix until fully combined and set to one side. It should be the consistency of double cream that's been whipped to soft peaks, or a little firmer. If your mixture is runny whip it until it firms up.

Step 3

Remove the chilled biscuit from the fridge and crush into small crumbs. Add a heaped table spoon to each Easter egg half.

Step 4

Top with the cheesecake mixture and sprinkle half with the crushed mini eggs. Allow the Cheesecake filled Easter Eggs to set in the fridge for an hour, or overnight if making ahead. These will keep for 3 days in the fridge but are best served straight away.