Ingredients
Equipment
Method
- First, prepare the crust. Place a jumbo silicone muffin pan onto a baking sheet. Blitz your shortbread cookies in a food processor until they form fine crumbs. Alternatively, crush them in a plastic bag with a rolling pin. In a small mixing bowl, combine the cookie crumbs with the melted butter.
- Next, fill the pan with the crust. Divide the shortbread crumbs evenly among the 6 cavities in the muffin pan. Press them firmly and compactly into the bottom of each cavity to form your cheesecake crust.
- Now, hydrate the gelatin. Put the cold water into a small bowl and sprinkle the unflavored gelatin powder over the top. Whisk them together gently. Let the bowl sit undisturbed for 5 minutes, allowing the gelatin to fully hydrate and absorb the water.
- Meanwhile, beat the cream cheese. Place the room temperature cream cheese into the bowl of a large stand mixer fitted with a paddle attachment. Beat it on medium speed until it becomes smooth, creamy, and completely free of lumps. A hand mixer works just as well.
- Add the remaining ingredients to the cheesecake filling. Incorporate the granulated sugar, lemon juice, vanilla bean paste, and a pinch of salt. Mix until these ingredients are well combined, scraping down the bottom and sides of the bowl periodically. With the mixer running on low speed, gradually add the room temperature heavy cream. Continue mixing until the entire filling is smooth and thoroughly combined.
- Heat the gelatin. Once your hydrated gelatin feels very firm, microwave it for 10-15 seconds. It should be fully melted, completely liquid, and warmer than room temperature but not hot. Stir the gelatin with a small whisk or spoon to ensure it is lump-free. Add the warm liquid gelatin to the room temperature cheesecake filling. Mix it in by hand using a whisk or spatula, scraping the sides and bottom of the bowl well to ensure even distribution. Remember, temperature affects the outcome of these no-bake mini Easter cheesecakes. If the gelatin is not warm enough, or the cheesecake mixture is too cold, the gelatin might begin to set prematurely, causing clumps.
- Divide and color the cheesecake filling. Divide the smooth cheesecake mixture into 4 separate portions; each should be approximately 7 oz if you are measuring. Stir a single drop of your desired gel food coloring into each portion, mixing until the color is smooth and uniform.
- Top the crust with the first layer of cheesecake. Take your first colored filling and divide it evenly among the 6 crust-filled cavities. A cookie scoop works fastest and easiest for this step. Spread it into a smooth, even layer using the back of a spoon. Immediately add a second color on top of the first.
- Work quickly to finish the layers. Continue layering the cheesecake colors until all four colors have been added to each cavity. It is important to work swiftly during this step. This prevents the cheesecake colors from setting too much and becoming difficult to spread smoothly.
- Freeze the cheesecakes. Smooth the tops of the layered cheesecakes. Transfer the baking sheet with the muffin pan to the freezer. Freeze for at least 2 hours until the cheesecakes feel very solid to the touch. Exact freezing time depends on your freezer’s temperature. If making these no-bake mini Easter cheesecakes in advance, wrap the outside of the mold tightly with plastic wrap to prevent freezer burn. Thaw them overnight in the refrigerator the day before serving.
- Unmold the cheesecakes. To unmold, gently press from the bottom of a silicone cavity. Turn it upside-down, pushing the cheesecake out into your hand. Repeat this process until all cheesecakes are unmolded. Unmolded cheesecakes can be refrigerated for several days.
- Defrost and decorate. Let the cheesecakes sit at room temperature for about 30 minutes to slightly soften before serving. Top each with a swirl of whipped cream, a pinch of festive sprinkles, and a few candy eggs. Serve them chilled but not frozen.
Nutrition
Notes
For best results, use room temperature cream cheese and heavy cream, and ensure melted gelatin is warm, not hot. Work quickly when layering colors. Shortbread cookies can be swapped with graham crackers or vanilla wafers. Store refrigerated for 4-5 days or frozen for up to a month, thawing overnight. Customize flavors with different crusts or extracts. This recipe can also be scaled to a larger cheesecake, chilling overnight. Nutrition information is estimated based on common ingredients and serving sizes and may vary.