Preheat the oven to 170°C.
Grease and line the base of an 8 inch springform cake tin with nonstick baking paper. Combine all the ingredients for the cake batter in a large mixing bowl apart from the cream cheese and raspberries.
Beat using an electric hand held whisk for 2-3 minutes until smooth. Fold in the cream cheese and raspberries. Spoon into the cake tin and roughly level the top. Bake for 40-50 minutes until a cake tester comes out clean from the centre of the cake. Remove from the oven and leave to cool in the tin; the middle will sink a little.
Turn out of the cake tin after 10 minutes and leave to cool completely on a wire rack. Once cool, transfer to a serving plate and garnish with the raspberries and the Mini Eggs. Dust with the icing sugar before serving.