Add the cream cheese, condensed milk, sugar and vanilla in a bowl. Beat together until smooth and creamy.

Smash up your Mini Eggs (I use the end of a rolling pin) You want them broken up, not as full eggs.

Stir the Mini Eggs into the cheesecake mixture and refrigerate

Slice the hot cross buns in two. On the bottom piece spread a layer of cheesecake mixture and place the top over it - like a cheesecake sandwich.

You'll then need to place your toothpicks one in each square created by the cross on top. Once they are secure, cut the hot cross bun into squares, leaving the toothpicks in to keep the top and bottom layers connected.

If the cheesecake is quite soft you can pop these in the fridge for an hour but it's not essential.

Melt your dipping chocolate and tip it into a tall glass or cup so that you have height more than width.

Holding your toothpick, gently dip your cheesecake bite into the chocolate and place on a baking tray.

Once you have dipped them all, put into the fridge until the chocolate is set.

Serve with your favourite dipping sauce!