You can eat the cheesecakes straight away, but they go firmer and are a nicer consistency after a few hours chilling in the fridge, or overnight.

Melt the chocolate orange segments. You can do this in the microwave, start with a 20 second blast, then stir. Blast in 10 second intervals, stirring between each one. Drizzle the melted chocolate orange over the top of the cheesecakes

Fun chocolate cake flavours you should try

Normally I would insist that you use full fat cream cheese and double cream for a no bake cheesecake, as both of these ingredients are essential to ensure it sets. However, as these cheesecakes are served in Easter eggs you don't need them to set firmly enough to be sliced. Therefore if you want to make a low fat version you can absolutely do this, but please be aware the cheesecake will have a looser consistency. Available from Morrisons, this egg is made with Belgian chocolate and the seahorses are filled with a delicious hazelnut praline.

Available in most big supermarkets, this Belgian chocolate egg comes with a box of seashell truffles. Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination:If you have a dark chocolate lover in your life, this is bound to go down well with them. The dark chocolate shell is crisp and not too bitter, and is laced with pieces of honeycomb throughout. What: If you’re going for the creme de la creme Easter Egg this year, you can’t go wrong with Ducasse. The master chef has turned his hand to chocolate in recent years and it’s unsurprisingly brilliant, taking single origin cacao from bear to bar then fashioning it into pleasing geometric shapes, designed by French designer Pierre Tachon. What: If you’re that person that eats all the leftover Bounty bars from a box of Celebrations, this coconut egg could be just what you’re looking for this Easter. Bonus points to beloved Notting Hill chocolatiers Melt, who’ve done a bang up job of making this look like a real coconut. You can definitely use caster sugar instead of golden sugar in this recipe – I often do when I’ve run out of golden!