How to prepare the easter egg

1. You want to be very careful when cutting the Easter eggs in half. If you go right in and try to cut it, the egg will crack. It’s best to heat up a sharp knife in hot water, wipe off any excess water then press the knife along the seam line, scoring around the egg until it naturally falls in half. Set aside.

Method (base)

1. In a blender, whizz up the shortbread until crumble like. Melt the butter in a saucepan on the hob and stir into the cookies. The texture should resemble wet sand.
2. Spoon the mixture into the base of the easter egg halves. Use a spoon to level it out, set aside while you make the filling.

Method (cheesecake filling)

1. In a medium sized mixing bowl, add in the dairy-free cream cheese, cream, icing sugar and cocoa.
2. Whisk together until thick, this will take around 5 minutes. I use a stand mixer with a balloon whisk attachment, but a hand held electric whisk or standard whisk will work great too.
3. Pipe the cheesecake filling on-top of the base and level out with an off set spatula. 
4. Place into the fridge for at least 3-4 hours or until firm. Serve the cheesecakes as they are or add on some extra decorations.

Method (decoration)

1. Spoon caramel sauce to the tops of the cheesecakes, spread out to cover.
2. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free dark chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
3. Drizzle the chocolate in a zig-zag over the top of the cheesecakes.
4. Top with some biscuit crumbles and caramel chocolates.
5. Serve and enjoy!