Description
These adorable and festive No-Bake Mini Cheesecakes are the perfect Easter treat! With a crunchy shortbread crust and creamy cheesecake filling, these mini desserts are topped with vibrant pastel colors, whipped cream, and candy eggs for a sweet, indulgent bite that everyone will love.
Ingredients
For the crust:
-
6 oz shortbread cookies (approx. 12 round cookies)
-
0.5 oz unsalted butter (1 tablespoon), melted
For the cheesecake filling:
-
2 tablespoons cold water
-
1 packet unflavored powdered gelatin (1/4 oz or 2.5 tsp, see note below)
-
1 lb cream cheese (full-fat), at room temperature
-
3.5 oz granulated sugar (½ cup)
-
½ teaspoon lemon juice
-
1 teaspoon vanilla bean paste (can substitute vanilla extract)
-
Pinch of salt
-
1 cup heavy cream (at room temperature)
For decoration:
-
Assorted gel food coloring (4 colors recommended, I use Americolor brand)
-
½ cup whipped cream (to decorate)
-
Candy eggs (to decorate)
-
Sprinkles (to decorate)
Instructions
-
Prepare the Crust:
In a food processor, pulse the shortbread cookies until they are fine crumbs. Add the melted butter and pulse until the crumbs are evenly coated.
Spoon the mixture into mini cheesecake pans or muffin tins lined with paper liners. Press down gently to form an even crust. Chill in the fridge for about 10–15 minutes to set. -
Prepare the Gelatin:
In a small bowl, combine the cold water with the powdered gelatin. Let it sit for 5–10 minutes to bloom, then microwave for 10–15 seconds to dissolve, stirring until smooth. -
Make the Cheesecake Filling:
In a large mixing bowl, beat the room-temperature cream cheese with the sugar, lemon juice, vanilla paste, and a pinch of salt until smooth and fluffy.
In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, then add the dissolved gelatin and mix until fully combined. -
Color the Cheesecake Mixture:
Divide the cheesecake mixture into separate bowls, depending on how many colors you want. Add a few drops of food coloring to each bowl and mix until you reach your desired color. -
Assemble the Mini Cheesecakes:
Spoon or pipe the colored cheesecake mixture into the prepared crusts, alternating colors to create a fun, layered look. Chill in the fridge for at least 4 hours, or until set. -
Decorate:
Once the mini cheesecakes are set, top each with a dollop of whipped cream, a candy egg, and sprinkles for that festive Easter touch. -
Serve and Enjoy:
Serve chilled and enjoy these adorable no-bake mini cheesecakes for Easter or any spring celebration!
Notes
Gelatin Tip: If you’re not familiar with gelatin, ensure that you dissolve it properly to avoid lumps in the filling. If you’re using a different brand of gelatin, refer to the package instructions.
You can swap the gel food coloring for natural food coloring if you prefer a more natural option.
If you don’t have mini cheesecake pans, muffin tins work just as well.
- Prep Time: 20 minutes
- Cook Time: 4 hours (minimum)
- Category: Dessert
- Method: No-Bake Treats
- Cuisine: Easter Recipes
Keywords: no-bake cheesecake, Easter desserts, mini cheesecakes, cream cheese desserts, colorful cheesecakes, spring treats, candy eggs dessert