Super Cute No-Baked Cheesecake
I am so happy to share the recipe with you!! I don’t mean to brag or anything, but this No-Bake Easter Cheesecake is A.M.A.Z.I.N.G, and the best part is that it’s super easy to make. Totally stress-free. Honestly, I think that this Easter version is the cutest cheesecake ever. Well, I may be biased here because cheesecake is my favorite dessert, but who can blame me, right? You’ll love this No-Bake Easter Cheesecake as it’s rich, dense, creamy, and smooth! It’s cheesecake perfection in every sense of the word. If you prefer the traditional baked cheesecake, check out my Best Eggless Cheesecake [Video].
2 – Make the Cheesecake Batter
Mix the lemon juice and gelatine and let sit for 5 minutes. Beat the cream cheese until smooth, creamy, and free of lumps. Add in the condensed milk a little at a time, scraping the bottom and sides of the bowl occasionally. Add in the lemon juice/gelatine mixture and vanilla. To make this cheesecake totally eggless, use NILLA Wafer Reduced Fat. This version does not contain eggs. It worked great. But if you can find them or prefer a homemade version, check out my Eggless Vanilla Wafers (Egg-Free Nilla Wafers) recipe. You can also use a homemade or store-bought graham cracker crust. Check out my How to Make Easy Graham Cracker Crust post.
Eggless No-Bake Easter Cheesecake Ingredients
Amounts are included in the printable recipe below (scroll down). You’ll need:
For The Wafer Crust:
Wafer crumbs – I use Nilla Wafer Reduced Fat. The regular Nilla Wafer has eggs. Butter Sugar – Regular white sugar, also known as caster sugar.
For The Eggless Cheesecake Filling:
Fresh lemon juice – While it may be tempting to use bottled lemon juice, fresh lemon juice yields the best results. Your cheesecake will taste brighter and fresher. Knox Original Gelatine Unflavored – Cream cheese — Please use full-fat cream cheese, or the cheesecake won’t set properly. Sweetened condensed milk – Please use the full-fat cream version, or the cheesecake won’t set properly. Pure Vanilla Extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! Gel food coloring – AmeriColor is the brand the one I use.
To Decorate (Optional):
Whipped cream Sprinkles
Step By Step Recipe Photo Tutorial
Detailed instructions are included in the printable recipe below (scroll down).
1 – Prepare the Crust
Mix vanilla wafer crumbs, butter, and sugar in a medium bowl until well blended. Press evenly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for at least 10 minutes.
3 – Divide the Cheesecake Batter
Divide the batter into 3 portions, which should be about 2 cups each. Add 1- 2 drops of gel food coloring into each portion and mix until the color is smooth and uniform.
4 – Assemble
Spread the first color over the crust; smooth the layer with the back of a spoon. Spread the second color on top of the first and then the third on top of the second; smooth the top. Cover with plastic wrap, and refrigerate until firm, at least 6 hours, ideally overnight. Before unmolding, run a sharp knife between the cheesecake and the side of the pan. Unclasp the sides of the pan, and remove the cheesecake. Decorate with whipped cream and sprinkles, if desired. Serve.
Make sure the cream cheese is at room temperature to prevent a lumpy filling. While it may be tempting to use bottled lemon juice, fresh lemon juice yields the best results. Your cheesecake will taste brighter and fresher. A springform pan with a removable base makes removing the cheesecake to serve easier. For beautiful clean slices, run your knife under hot water before slicing. Have trouble pressing your crust evenly? Try using the bottom of a measuing cup or mug to press the crust down evenly. Be sure to use full-fat cream cheese for the best results.
More Recipes You’ll Love!
No-Bake Eggless Chocolate Cream Pie Best No-Bake Strawberry Cheesecake No-Bake Eggless Dulce de Leche Cheesecake more dessert recipes…
This no-bake cheesecake can be frozen for up to 3 months.
Once the Easter no-bake cheesecake has finished chilling in the refrigerator and is set, wrap the whole pan in plastic and aluminum foil. Freeze for up to 3 months.
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. Originally posted in 2017, post content edited to add more helpful information, no change to the recipe in March 2022.
