Becky Excell served up a delicious gluten free mini egg cheesecake on Steph’s Packed Lunch.

The ingredients for the base are: 320 g gluten-free digestive biscuits and 150 g butter.

For the filling: 560 g full-fat cream cheese or mascarpone cheese, 100 g icing sugar, 1 tsp vanilla extract, 300 ml double cream and 300 g mini eggs crushed.

For the topping: 100 g mini eggs for decoration.

See recipes by Becky in her book titled: Quick and Easy Gluten Free available from Amazon now.