Easter Cheesecake Bites

These pretty and delicious Mini Oatcake cheesecake bites are perfect to share with friends and family this Easter!

Easter Cheesecake Bites - will make cheesecake topping for approx 10-12 Mini Orkney Oatcakes


  • 200g cream cheese, (Philadelphia or similar)
  • 100 ml double cream, lightly whipped
  • 2 x tsp vanilla bean essence or pod
  • 50g sugar
  • Icing sugar for dusting
  • 1 x packet of Stockan's Mini Orkney Oatcakes Original 

Decoration - We used Galaxy Golden Eggs and edible Violas, but you can top them with your favourite Easter treat!


  • Choose a container with at least 1.5 inches deep and is easy to cut or scoop circles out with a 4.5 cm diameter cookie cutter or shape into quenelles with two teaspoons.
  • Whisk the cream into light peaks and set aside.
  • In a separate bowl, whip the cream cheese, vanilla and sugar, then fold into the whipped cream.
  • Spoon the mixture into the container and smooth over the top. Chill for at least 6 hours.
  • Remove from fridge and dust the cheesecake mixture with icing sugar, then use a cookie cutter or shape into quenelles and top each oatcake and decorate!

Enjoy and Happy Easter!




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