Stop the Easter egg hunt! I have found something that is way more delicious! Easter Rainbow Cheesecakes.
Four colourful layers of delicious no-bake vanilla cheesecake, topped with fluffy whipped cream and mini eggs. These Easter Rainbow Cheesecakes are a sure fire way to please everyone at the Easter dining table.
These little ones look amazing for how little effort they take to make.
Get creative and mix up the colours, try your hand at a “GIANT” Easter Rainbow Cheesecake or stay within the box and make mini vanilla cheesecakes.
Either way you and everyone you share them with will LOVE them!
What You Will Need
For the Base
250g biscuits, crushed
150g butter, melted
For the Filling
3 teaspoons gelatine powder
1 ½ tablespoons boiling water
500g cream cheese
2/3 cup sugar
2 teaspoons vanilla bean paste
300ml thickened cream, whipped
food colouring
For the Topping
whipped cream
mini eggs
Sprinkles (optional)
How To Make It
Step One: Grease mini cheese cake tins.
Step Two: Mix together crushed biscuits and melted butter.
Step Three: Press biscuit mix into the base of the mini cheesecake tins and pop in the fridge while you make the filling.
Step Four: In a separate bowl mix gelatine powder and boiling water together and set aside to cool.
Step Five: Using a bench mixer or hand mixer, beat together the cream cheese, sugar and vanilla bean paste until light and fluffy.
Step Six: Gradually beat in gelatine until combined.
Step Seven: With the mixer on low, fold in the cream.
Step Eight: Separate cheesecake filling into 4 bowls.
Step Nine: Add food colouring to the separate batches of cheesecake filling for desired colours. I made pink, green, yellow and purple using Dollar Sweet Food Colour Gels.
Step Ten: Place coloured cheesecake filling into separate piping bags.
Step Eleven: Pipe coloured cheesecake filling onto the bases in layers.
Step Twelve: Pop cheesecakes into the fridge for at leats 4 hours, I left them over night.
Step Thirteen: Top the mini cheesecakes with whipped cream, sprinkles and mini eggs.
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