Carefully run a sharp knife under hot water, wipe dry, and use the warmth to score the seam of the chocolate eggs to split them into four equal halves.

In a large mixing bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.

In a separate chilled bowl, whisk the double cream until it reaches stiff peaks.

Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and light.

Place the chocolate egg halves on a tray or in egg cups to keep them stable.

Spoon or pipe the cheesecake mixture into each egg half, smoothing the surface with an offset spatula.

Refrigerate the filled eggs for at least 4 hours to allow the filling to set firmly.

Top with crushed mini eggs just before serving to maintain the crunch of the candy shells.