No bake pastel cheesecakes are nothing short of Heavenly. We top them off with Mini Eggs for the perfect Easter dessert. These are also great for baby showers, unicorn birthdays or any event that your heart desires. Change up the colors to suit your occasion and serve these up for the perfect post dinner treat.
Mini No Bake Pastel Cheesecakes
- 15 vanilla wafer cookies
- 2 tbsp of melted butter
- 1/2 c of sugar
- 1 lb (2 packages) of creamed cheese (room temperature)
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1/2 c of heavy cream (room temperature)
- 1/2 c of International Delight sweet cream (or an additional 1/2 c of heavy cream)
- gel food coloring of your choice
- pinch of salt
- 2 tbsp of water
- 1 pouch of gelatin
- Cadbury chocolate mini eggs, whipped cream and sprinkles to decorate
Place the vanilla wafers in a Ziplock bag and crush them with a rolling pin. Dump the wafer crumbs into a bowl and mix in 2 tbsp of melted butter to create the base of the cheesecakes.
In a silicon muffin tray divide up the base into 6 muffin cups. Tamp them down with a spoon and make sure that they're packed tightly. Set this aside.
In a large mixing bowl beat together the cream cheese and sugar until it's smooth. Add the heavy cream and beat. Add the International Delight sweet cream and beat. Ensure that you mix the batter well after each addition of cream in order to keep it smooth. Add the lemon juice, vanilla and pinch of salt.
In a separate small bowl add the gelatin to 2 tbsp of water and mix well. Microwave this for 30 seconds to make sure it's dissolved and liquid.
At this stage you need to make sure that the cheese mixture is at room temperature before you add the gelatin. This is a must to avoid lumps in your dessert. Add the gelatin mixture to the cheese mixture and blend until smooth.
Separate the cheese into 3 or 4 bowls and add the food coloring. We chose pink, blue, yellow and purple for spring.
Place a spoon full of each color in the muffin cups. Layer the colors until the cups are full. If you want extremely defined layers you can tap the tray on the counter and freeze it for 15 minutes between each color. Otherwise, smoothing the colors gently with a spoon works well (this is the method that we used).
Chill the cheesecakes for at least an hour. They can be left overnight or frozen as well. Pop each one out of the container and then decorate the tops with whipped cream and Mini Eggs!
Serve these up and watch them disappear. The best part about these are that they're served in individual portions so they're ready at the table with no fuss.
Try it for the perfect Easter dessert.