Looking for an easy Easter dessert? These Easter No-Bake Mini Cheesecakes are perfect! They’re cute pastel striped cheesecakes that are simple to make, no baking required!
There’s no better way to celebrate Easter and the spring season than by whipping up some brightly colored desserts. These mini no-bake cheesecakes have layers of pastel hues that will surely impress your guests. And since they don’t require any time in the oven, they’re pretty effortless to make, too.
The recipe comes from SugarHero and will have your fully embracing the season in no time. As the blogger behind SugarHero points out, this recipe isn’t as dense as some cheesecakes. It’s almost like a mousse in terms of consistency, making it as light and airy as springtime itself.
You’ll start with crumbled shortbread cookies and melted butter as a base for your cheesecake. Once the cookies and butter are combined, you’ll press the mixture into the wells of a muffin tin to give each mini cheesecake its base.
Cheesecake probably isn’t the first thing that pops into your mind…until now.
Once you make these adorable, easy Easter No-Bake Cheesecakes, you’ll want to make them an Easter tradition for your family year after year.
There are so many reasons you’ll fall in love with these beautiful pastel-striped cheesecakes! Here are just a few of their charms:
- They’re easy – no baking required!
- They can be made in advance and kept in the freezer for over a week
- They’re a crowd pleaser – who doesn’t love cheesecake?
- The pastel colors makes them perfect for Easter
- The light and fresh texture goes well with berries, whipped cream, etc
Next, whip up the light cream cheese filling. This portion of the recipe calls for a packet of unflavored gelatin, cream cheese, sugar, heavy cream and International Delight Sweet Cream creamer. When everything’s mixed together, it’s time to divide your cheesecake filling into four separate containers to give each one a different color using gel food colors.
SugarHero uses pastels such as pink, yellow, blue and lavender to give each layer an Easter look. From there, layer your cheesecake on top of the shortbread cookie crust. Freeze for at least two hours until your mini-desserts are firm.
Once firm and removed from the muffin tin, it’s time to decorate with whipped cream, sprinkles, candy or whatever you’d like to complete these adorable sweets:
- 280 g Digestive Chocolate Biscuits
- 140 g Butter Unsalted, melted
- 360 g Mini Cadbury’s Mini Eggs plus 270g to decorate (about 7 small bags in total)
- 550 ml Double cream plus 50ml to decorate (lightly whipped until it forms soft peaks)
- 140 g Icing Sugar sifted
- 2 x 280g Tubs of Philadelphia Cream Cheese Full fat
- Juice of half a lemon
- Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I’m very lazy..)
- Mix with the melted butter and press into your 7″ tin.
- Chop the 360g of the Mini Eggs in half.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Chill for 2 hours or even better, over night.
- Use my knife tip (above) to remove the cheesecake from the tin.
- Plop the remaining whipped cream on top of the cheesecake and pile on the remaining Mini Eggs (some chopped in half).
- Share and enjoy!