No-Bake Easter Cheesecake - Pastel-colored layers of smooth and creamy cheesecake on top of a buttery graham cracker crust. A festive dessert for Easter!
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No-Bake Easter Cheesecake is a delicious and festive way to celebrate Easter! With bright layers of rich cheesecake and a crunchy graham cracker crust, this easy no-bake Easter cheesecake recipe is undeniably delicious and super simple!
It's also incredibly colorful just like our Easter trifle and Easter cake roll.
But, if you want to avoid all the hassle of baking a dessert this Easter, this recipe is just the right choice! No-bake means that it’s simple to prepare, yet it still leaves you with a dessert that will be equally, if not more delicious than anything you could bake in the oven!
With only a few quick steps, you’ll have a festive dessert to brighten up your Easter dinner table!
Why You'll Love This Recipe
- Easy to make - No-bake cheesecake gives you the amazing taste of cheesecake without all of the extra hassle.
- Fun and festive - The bright colors of the cheesecake layers make this dessert super fun and colorful for Easter. Get the family involved in the kitchen and have fun adding different toppings and decorations!
- Make ahead - If you’re looking for a super simple dessert that you can make ahead and avoid the hassle the day of Easter, this no-bake cheesecake is the perfect solution.
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Ingredients
Grab the ingredients below to make this no-bake Easter cheesecake!
Graham crackers - Provide a perfectly crunchy crust to the cheesecake that’s flavorful but not too overbearing. They are also super accessible and versatile!
Gelatin - Gives the cheesecake a firm and creamy texture that allows for smooth slicing and literally melts in your mouth - it also helps the cheesecake hold its shape and allows for the colorful layered effect!
Lemon juice - Adds a fresh and tangy flavor to the cheesecake that balances out the sweetness of the other ingredients.
Sour cream - Adds to the creaminess of the cheesecake and provides a light tangy flavor.
Substitutions & Variations
- You can add white chocolate ganache to the top of your cheesecake for extra richness.
- Use any combination of colors for your cheesecake layers and have fun with different orders of colors. This recipe can be used for other holidays too and is super easy to customize with food coloring.
- Add mini chocolate eggs or colored candies on top!
- Nilla wafers are another great option for the cheesecake crust.
How to Make No-Bake Easter Cheesecake
Once you've gathered your ingredients, follow the steps below for a delicious Easter dessert!
- Step 1: In a large mixing bowl, combine graham cracker crumbs, sugar, brown sugar, and melted butter. Mix well with a fork.
- Step 2: Transfer mixture to a 9-inch springform pan. Press it firmly into the bottom of the pan and about 1 inch up the sides. Set aside.
- Step 3: Bring water to a boil in a small saucepan. Whisk gelatin in until it is dissolved. Set aside.
- Step 4: Beat cream cheese in a bowl and add the powdered sugar, vanilla, lemon juice, sour cream, and gelatin mixture. Beat well, and then fold in the Cool Whip.
- Step 5: Divide the batter equally into four bowls. Add a drop or more of each color of food coloring gel to each bowl.
- Step 6: Grab the prepared graham cracker crust.
- Step 7: Pour purple mixture over prepared crust and smooth it out. Place in the freezer for 15 minutes. Repeat this step with the yellow, pink and blue batters.
- Step 8: Cover with plastic wrap and chill for at least 4 hours before serving. Garnish with whipped topping and chocolate eggs before serving.
Helpful Tips
- Make sure your cream cheese is at room temperature before adding it to the mixture to avoid lumps in the cheesecake filling!
- Use a round glass measuring cup to press down and smooth out the graham cracker crust.
- Fresh lemon juice will give you a fresher taste than using bottled lemon juice!
- Using a springform pan is the easiest method for quick transferring of the cheesecake.
- Run your knife under hot water before slicing the cheesecake for smooth cutting and easy and quick clean-up.
Recipe FAQs
If you’re looking for an alternative to gelatin, agar agar powder is another good option. Your cheesecake will be firmer than if you use gelatin, and you will not need as much agar agar as you would gelatin.
One tablespoon of gelatin is equal to using one teaspoon of agar agar. It also may take longer for your cheesecake to completely set.
It's not necessary to grease the pan for a no-bake cheesecake, especially if you're using a springform pan with a removable bottom. The crust mixture typically contains enough butter to prevent sticking.
While a springform pan is commonly used for making cheesecakes, you can also use a regular pie dish or tart pan lined with parchment paper or plastic wrap for easy removal.
If your no-bake cheesecake didn’t set properly, it could be due to not enough time chilling in the refrigerator.
It also could be due to the gelatin not setting properly or overmixing of ingredients. Be sure to allow adequate time for chilling and for the dissolving of the gelatin.
It’s best to make this cheesecake the day before you plan to serve it. This way, it will be the most firm and fresh on the day of serving.
Storage & Freezing Instructions
Storage Instructions
Store the leftover cheesecake covered in the refrigerator for up to 5 days.
Freezing Instructions
Before topping or decorating, you can freeze the cheesecake by wrapping it tightly in plastic wrap and aluminum foil after it completely sets.
Place the wrapped cheesecake in an airtight container for up to 3 months and thaw in the refrigerator when ready to enjoy.
More Recipes You'll Love
Looking for more sweet Easter treats? Try these:
No-Bake Easter Cheesecake
Ingredients
For the Crust:
- 12 full graham crackers
- 2 tablespoons sugar
- 8 ounces butter (melted)
For the Ingredients:
- 1 packet gelatin
- ¼ cup boiling water
- 24 ounces cream cheese (softened)
- 1 ¾ cup powdered sugar
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
- ½ cup sour cream
- 1 ½ cup whipped topping
- Pastel purple, yellow, pink, and blue gel food coloring
- Can of whipped topping (for garnish, optional)
- Mini chocolate eggs (for garnish, optional)
Instructions
- Pulverize graham crackers in a food processor or blender.
- In a large mixing bowl, combine graham cracker crumbs, sugar, brown sugar, and melted butter. Mix well with a fork.
- Transfer mixture to a 9-inch springform pan. Press it firmly into the bottom of the pan and about 1 inch up the sides. Set aside.
- Bring water to a boil in a small saucepan. Whisk gelatin in until it is dissolved. Set aside.
- In a large mixing bowl, beat cream cheese until smooth.
- Add powdered sugar, vanilla, lemon juice, sour cream, and gelatin mixture. Beat well.
- Add cool whip and gently fold in.
- Divide batter equally into four bowls. Add a drop or more of each color of food coloring gel to each bowl. The amount of food coloring used will depend on the potency you are using. Add until you reach your desired color.
- Pour purple mixture over prepared crust and smooth it out. Place in the freezer for 15 minutes.
- Repeat step 9 with the yellow, pink, and blue batters.
- Cover with plastic wrap and chill for at least 4 hours before serving.
Notes
- Using room temperature cream cheese will keep you from having lumps in your cheesecake filling.
- Store your leftover cheesecake in the fridge, covered or in an airtight container, in the fridge for up to 5 days.
- Before slicing, run your knife under hot water for smooth cutting and easy and quick clean-up.
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