Line a baking tray (or plate) with baking paper and set aside until needed.

Place the Mint Slice biscuits into a food processor and blend until crumbs.

Add the softened cream cheese and blend until combined.

Roll the mixture into balls (I made mine dessert spoon sized) and place onto a tray. Continue until all the mixture has been used.

Place the mint cheesecake balls into the freezer for a minimum of half an hour - you want the balls to be very firm.

Break the milk chocolate into pieces and place in a microwave safe bowl to melt. I cook the chocolate for 30 second spurts until it’s almost melted and then mix until it’s completely melted.

Remove the balls from the freezer and poke a skewer into the bottom of the balls and dip them in the melted chocolate. Place on a wire rack to set. Repeat until all the balls are coated.

While the chocolate is still soft, decorate the balls by placing placing a red smart and a peppermint leaf which has been cut in half on either side to create a cute holly leaf.

Put the balls back into the freezer for half an hour, or until the milk chocolate has set.

Enjoy!