Skip to main content
Mini Egg Cheesecake
30Prep Time

No Bake Mini Egg Cheesecake

Quick and easy
  • Vegetarian

About our No Bake Mini Egg Cheesecake

If you love our Easy Vanilla No Bake Cheesecake then take it up a notch this Easter with a generous handful of Mini Eggs! With a generous dollop of Nielsen-Massey Vanilla Paste, this cheesecake it velvety smooth packing rich vanilla flavour with ever slice. Thanks to the flecks of vanilla pods in the paste we use, this Mini Egg Cheesecake has all of the vanillery flavour you love from a coffee shop slice. It really is one of bakings best kept secrets!

Why stop here? Make a huge baked centre piece for your guests this Spring with our Easter Egg Cheesecake  or our simple Easter Egg Rocky Road, perfect for any Easter Egg leftovers (if you're lucky enough to have any!).

30Prep Time


  1. Step 1:

    Prepare your cake tin by lining it with non-stick baking parchment.

  2. Step 2:

    Blitz the shortbread biscuits into fine crumbs either using a food processor or by hand. You can bash them with the end of a rolling pin to speed up the process if doing this by hand.

  3. Step 3:

    In a bowl mix together the biscuit crumb and butter until all the crumbs have been coated and the mixture begins to stick together. Pour these into the base of your cake tin and using your hand or the back of spoon, spread the mixture evenly across the base ensuring that there are no visible gaps.

  4. Step 4:

    Place the tin in the fridge to chill for at least an hour to firm up.

  5. Step 5:

    In a separate bowl, beat together the icing sugar, cream cheese (straight from the fridge) and vanilla bean paste until smooth. (If you don't have bean paste you could use a teaspoon of Nielsen-Massey vanilla extract as an substitute) Add the cream afterwards and gently fold this in to the mixture, until it reaches a thick consistency.

  6. Step 6:

    Remove the tin from the fridge and spoon the mixture on top of the biscuit base, spreading out evenly and smoothing with a spatula or the back of a spoon.

  7. Step 7:

    Place the cheesecake into the fridge to firm up. For best results leave in the fridge overnight.

  8. Step 8:

    Remove the cheesecake from the fridge and carefully release from the tin. 


  • For the Cheesecake

    • 200g Shortbread biscuits
    • 50g Unsalted butter (melted)
    • 400g Cream cheese
    • 80g Silver Spoon Icing Sugar
    • 1 tbsp Nielsen-Massey Vanilla Bean Paste
    • 300ml Double cream
  • For the Decoration

    • 500g Cadbury's mini eggs


  • 20cm loose bottomed cake tin
  • Food processor (optional)
  • Rolling pin (optional)

Nutritional Information

per 126g
  • 557cal Energy
  • 46g Fat
  • 29g of which Saturates
  • 27g Carbohydrates
  • 17g of which Sugars
  • 6.5g Protein
  • 0.65g Salt

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.