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Easter No-Bake Mini Cheesecakes

Easter No-Bake Mini Cheesecakes
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Indulge in these enchanting Easter No-Bake Mini Cheesecakes—simple, colorful delights perfect for any celebration. Try this delightful recipe today!

Ingredients

Scale
  • 6 oz shortbread cookies
  • 0.5 oz unsalted butter
  • 2 TBSP cold water
  • 1 packet unflavored powdered vegan gelatin (1/4 oz or 2.5 tsp)
  • 1 lb cream cheese (full-fat, at room temperature)
  • 3.5 oz granulated sugar (½ cup)
  • ½ tsp lemon juice
  • 1 tsp vanilla bean paste (can substitute vanilla extract)
  • Pinch of salt
  • 1 cup heavy cream (at room temperature)
  • Assorted gel food coloring (4 colors recommended)
  • ½ cup whipped cream (to decorate)
  • Candy eggs & sprinkles (to decorate)

Instructions

  1. Prepare the crust by blending shortbread cookies into fine crumbs and mixing them with melted butter. Press this mixture into the bottom of a jumbo silicone muffin pan.
  2. In a small bowl, hydrate vegan gelatin with cold water and set aside.
  3. Beat room temperature cream cheese until smooth, then add sugar, lemon juice, and vanilla; mix well.
  4. Slowly incorporate heavy cream until combined.
  5. Warm the hydrated vegan gelatin until melted, then stir it into the cream cheese mixture.
  6. Divide the mixture into four portions and color each with gel food coloring.
  7. Layer each colored cheesecake filling into the prepared crusts, freezing after each layer if needed.
  8. Freeze for at least two hours until set.
  9. Unmold your cheesecakes and decorate with whipped cream and sprinkles.

Nutrition

Find it online: https://chopandcooktips.com/easter-no-bake-mini-cheesecakes/