Mini Egg Cheesecake

Preheat the oven to 140°C and grease a 20cm springform tin with a little extra reduced-fat spread. Line the base with a circle of non-stick baking paper.

Add the crushed biscuits to a bowl and stir in the melted reduced-fat spread. Press into the base of the tin. Pop into the fridge whilst you make the cheesecake.

Beat together the cream cheese, yoghurt, sweetener, eggs, vanilla and cornflour until smooth. We find it best to use a wooden spoon or balloon whisk.

Pour the mixture onto the biscuit base and place the tin onto a baking tray.

Place on a low shelf in the oven and bake for 50-60 minutes until it’s set around the edges but still has a wobble in the centre.

Remove from the oven and leave to cool for 1 hour. Once cooled, place in the fridge to chill for a minimum of 2 hours but best to leave overnight.

Remove the cheesecake from the tin and peel away the non-stick baking paper, place onto your serving plate.

Melt the chocolate and drizzle over the top of the cheesecake. Crush half the mini eggs and sprinkle over the cheesecake. Dot the remaining mini eggs around the edge of the cheesecake. Slice and serve.