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!).
7 ingredients8 steps
Vegetarian
Method
Step 1
Prepare your cake tin by lining it with non-stick baking parchment.
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.
Ingredients for this step
200gShortbread biscuits
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.
Ingredients for this step
50gUnsalted butter (melted)
Step 4
Place the tin in the fridge to chill for at least an hour to firm up.
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.
Ingredients for this step
400gCream cheese
80gSilver Spoon Icing Sugar
1 tbspNielsen-Massey Vanilla Bean Paste
300mlDouble cream
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.
Step 7
Place the cheesecake into the fridge to firm up. For best results leave in the fridge overnight.
Step 8
Remove the cheesecake from the fridge and carefully release from the tin.
Ingredients
MetricImperial
For the Cheesecake
200gShortbread biscuits
50gUnsalted butter (melted)
400gCream cheese
80gSilver Spoon Icing Sugar
1 tbspNielsen-Massey Vanilla Bean Paste
300mlDouble cream
For the Decoration
500gCadbury's mini eggs
Utensils
20cm loose bottomed cake tin
Food processor (optional)
Rolling pin (optional)
Nutritional information per 126g serving
Energy 557cal
Fat 46g
of which Saturates 29g
Carbohydrates 27g
of which Sugars 17g
Protein 6.5g
Salt 0.65g
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
