Description
These Easter No-Bake Mini Cheesecakes are creamy, colorful, and easy to make! With a buttery cookie crust and fluffy cheesecake filling, they’re the perfect springtime treat.
Ingredients
Scale
- For the Crust:
- 6 oz shortbread cookies (about 12 cookies)
- 1 tbsp unsalted butter, melted
- For the Cheesecake Filling:
- 1 packet (¼ oz) unflavored gelatin
- 2 tbsp cold water
- 1 lb full-fat cream cheese, softened
- ½ tsp lemon juice
- 1 tsp vanilla bean paste (or extract)
- Pinch of salt
- ½ cup granulated sugar
- 1 cup heavy cream
- For Decorating:
- Assorted pastel food coloring
- ½ cup whipped cream
- Easter candy eggs
- Sprinkles
Instructions
- Make the Crust: Crush cookies into fine crumbs and mix with melted butter. Press into a muffin tin or silicone mold and chill.
- Prepare the Cheesecake Filling: Bloom the gelatin in cold water for 5 minutes, then melt in the microwave.
- Mix the Cream Cheese Base: Beat cream cheese, sugar, lemon juice, vanilla, and salt until smooth. Gradually add heavy cream, then mix in the melted gelatin.
- Color the Filling: Divide the mixture into four bowls and add pastel food coloring to each.
- Assemble the Cheesecakes: Layer each color into the crust molds and smooth the tops.
- Chill & Set: Freeze for at least 2 hours, then carefully remove from molds.
- Decorate & Serve: Top with whipped cream, candy eggs, and sprinkles. Let thaw for 30 minutes before serving.
Notes
- Use a silicone mold for easy removal.
- Cheesecakes can be stored in the fridge for 4-5 days or frozen for 1 month.
- Substitute agar-agar for a vegetarian-friendly version.
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American