WITH LENT now in full swing, that means that we are counting down to Easter.

This is perhaps when those who have given up treats can be pleased they completed their challenges and certainly enjoy a full on sugar hit with this wonderful, no-bake glorious cheesecake!

Personally, I am not a huge fan of Creme Eggs, however my family are, so I will be making this lovely cake for an Easter treat.

If you prefer you can use any of the other types of chocolate eggs on the market, or perhaps just top with your favourite chocolate bar, chopped up. Create your own Easter masterpiece!

With this no-bake cheesecake recipe, the aim is for something a little tart to offset the gooey sweetness of the Cadbury’s Creme Eggs.

Made with whipped double cream and fluffy cream cheese, it doesn’t use any gelatine so is also suitable for vegetarians – such a refreshing change when it comes to cheesecakes.

The Creme Egg of course is loved by many in the UK and across the world, a popular choice of chocolate, eaten across the Easter period.

The eggs are produced at the Bournville factory in Birmingham, in the UK. They are manufactured at a rate of 1.5 million per day.

Whilst filled eggs were first manufactured by the Cadbury Brothers in 1923, the Creme Egg in its current form was introduced in 1963. Initially sold as Fry's Creme Eggs (incorporating the Fry's brand), they were renamed 'Cadbury's Creme Eggs' in 1971.

Shaped like an egg, the chocolate consists of a thick chocolate shell, housing a white and yellow fondant filling which mimics the albumen and yolk of a chicken egg.

Having done some research I found out how the eggs are made too!

They are manufactured as two half-egg chocolate shells, each of which is filled with a white fondant, then topped with a smaller amount of yellow fondant. Both halves are then quickly joined together and cooled, the chocolate bonding together in the process.

The solid eggs are removed from the moulds and wrapped in foil.

Hope you enjoy this cake, it is such a plateful of indulgence!

Be quick though, Cadbury Creme Eggs are only around to release their goo during the Creme Egg season between January and April.

Here are some top tips:

*W hen whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the no-bake cheesecake will be sloppy, too stiff, and it will be too dense.

* Place the Cadbury’s Creme Eggs in the fridge for an hour or so before cutting, it will make them less gooey.

* Ensure you sift the icing sugar, it will give a much smoother texture to the cheesecake.

* If possible, use Philadelphia creme cheese for this (and full fat), it seems more stable than supermarket own brands.

* Only ever use Gel Food Colour to colour the chocolate. Liquid food colour can make the consistency too thin.