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!

Prep Time 1 15

Total Time 5 15

Servings

Calories 678kcal

Author Sara

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.

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.