Fitwaffle served up a delicious no-bake egg cheesecake with digestive biscuits and cream cheese on this morning.

The ingredients for the base are: 350g digestive biscuits and 180g salted butter, melted.

For the filling: 400ml cold double cream , 500g full-fat cream cheese, room temperature, 120g icing sugar, 2 tsp vanilla extract and 100g mini eggs, crushed.

For the topping: 150ml cold double cream, 30g icing sugar and 150g mini eggs, 16 kept whole, the rest chopped.

See recipes by Fitwaffle in the book titled: Fitwaffle’s No-Bake Baking: The Number One Sunday Times Bestseller available from Amazon now.