EGG-cellent Biscoff Cheesecakes

Got leftover Easter eggs to use up? Turn hollow eggs into an easy no-bake Biscoff cheesecake. They're sure to impress your guests and surprisingly easy to make, thanks to this simple recipe.

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Serves 4

You will need:

1 large Easter egg

For the biscuit base:

75g Biscoff biscuits

35g butter

For the cheesecake:

160g cream cheese

85g Biscoff spread

40g icing sugar

100ml double cream

For decoration:

50g Biscoff spread, melted

Biscoff biscuits, some whole, some crushed

Step-by-step:

1. Warm a sharp knife, gently saw it around the seam of the large Easter egg until the two halves separate.
2. To make the biscuit base, crush the Biscoff biscuits into crumbs.
3. Melt the butter in the microwave and add it to the biscuit crumbs.
4. Evenly divide the biscuit the base between the two Easter egg halves, pushing down gently with a spoon until compact. Place them in the fridge to chill.
5. To make the cheesecake filling, put the cream cheese, icing sugar and Biscoff spread into a mixing bowl and mix with an electric mixer until smooth.
6. Add the double cream and mix until thick and the filling holds its shape.
7. Divide the filling between the Easter egg halves and gently press the mixture into them and smooth the top. Put into the fridge to set for 2 hours.
8. Drizzle with warmed Biscoff spread and top with your choice of cookies and crumbs. Serve immediately, or store in the fridge for 3-4 days