Beat together the cream cheese, sugar, vanilla and lemon juice together for 1 minute till soft. Beat in the eggs, one at a time followed by the lemon zest and cocoa powder. Line a 12 hole muffin tin with double paper cups. Place a gluten-free biscuit in the base of each paper cup and fill with the cheesecake filling. Bake in the oven at 180`c for 20 minutes, or until the cheesecakes have risen and just beginning to crack. Allow to cool before decorating with piped chocolate butter cream nests and chocolate coloured eggs.

Serves 12

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