Mini Easter Rainbow Cheesecakes
Original Video Tutorial HERE.
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!
Jump to RecipeWhy this recipe works:
The beauty of these cheesecakes is the “wow” factor without the oven stress. Because they are no-bake and use a gelatine-set filling, they hold those distinct, vibrant layers perfectly. They are the ultimate make-ahead dessert for a busy Easter Sunday!
What you will need:
For the Base
- 250g biscuits, crushed (plain sweet biscuits like Marie Arnott’s or McVitie’s work best)
- 150g butter, melted
For the Filling
- 3 tsp. gelatine powder
- 1 ½ tbs. boiling water
- 500g cream cheese, softened
- 2/3 cup sugar
- 2 tsp. vanilla bean paste
- 300ml thickened cream, whipped
- Food colouring (I love using Dollar Sweets gel colours for that vibrant pop!)
For the Topping
- Extra whipped cream
- Mini eggs
- Sprinkles (optional but highly recommended!)
The Perfect Tin for the Job
To get that professional “boutique bakery” look, I used a mini cheesecake tin with removable bottoms (similar to this one). It makes popping them out a total breeze and keeps those rainbow layers looking sharp and tidy. However, if you don’t have a specific cheesecake tin, don’t let that stop you! You can easily make these in a standard muffin tin. Just make sure to:
Use cupcake liners for the easiest removal—this is actually a great “shortcut” because the pleated edges look super cute on an Easter platter!
Grease the tin really well so the bases don’t stick.
Em’s Pro Tip: To get those perfectly clean, crisp layers, make sure you pipe the filling rather than spooning it. Start from the outside of the tin and work your way into the centre. If you have time, pop the tin in the freezer for 5–10 minutes between each colour layer to help them set firmly before the next one goes on!
Switch it up: Flavoured Layers
If you want to take the rainbow theme a step further, you can lightly flavour each colour! Try a drop of strawberry extract for the pink layer or lemon zest for the yellow. It adds a fun “mystery flavour” element to every bite.
1. Prep the Bases
Grease your mini cheesecake tins. Mix together the crushed biscuits and melted butter until it feels like damp sand. Press the mix firmly into the bases of the tins and pop them in the fridge to firm up while you prep the filling.
2. Prepare the Gelatine
In a small bowl, whisk the gelatine powder and boiling water together until dissolved. Set it aside to cool slightly (you don’t want it hot when it hits the cream cheese!).
3. Beat the Cream Cheese
Using a bench mixer or hand mixer, beat together the cream cheese, sugar, and vanilla bean paste until the mixture is smooth, light, and fluffy.
4. Combine
Gradually beat the cooled gelatine into the cream cheese mixture until well combined. With the mixer on low, gently fold in the whipped cream until the filling is uniform.
5. Colour the Rainbow
Separate your cheesecake filling into 4 separate bowls. Add your food colouring to each—I used pink, green, yellow, and purple gel colours for mine!
6. Layer it Up
Place each coloured filling into its own piping bag. Pipe the colours onto the biscuit bases one by one to create those beautiful layers.
7. The Big Chill
Pop the cheesecakes into the fridge for at least 4 hours to set. For the best results (and the cleanest removal from the tins), I recommend leaving them overnight.
8. Decorate
Once set, remove from the tins and top with a swirl of whipped cream, a few mini eggs, and a dash of sprinkles.
How to store them:
Keep these mini cheesecakes in an airtight container in the fridge for up to 3–4 days. If you are making them ahead of time, I suggest waiting to add the whipped cream and mini eggs until just before serving so the eggs stay crunchy and the cream stays fluffy!
Happy Baking!
I can’t wait to see your colourful creations! Tag me in your photos on Instagram
More Easter Recipes
Easter Mini Rainbow Cheesecakes
Course: DessertDifficulty: Easy12
servings30
minutes4+
hoursStop 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!
Ingredients
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)
Method
- Grease mini cheese cake tins.
- Mix together crushed biscuits and melted butter.
- Press biscuit mix into the base of the mini cheesecake tins and pop in the fridge while you make the filling.
- In a separate bowl mix gelatine powder and boiling water together and set aside to cool.
- Using a bench mixer or hand mixer, beat together the cream cheese, sugar and vanilla bean paste until light and fluffy.
- Gradually beat in gelatine until combined.
- With the mixer on low, fold in the cream.
- Separate cheesecake filling into 4 bowls.
- 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.
- Place coloured cheesecake filling into separate piping bags.
- Pipe coloured cheesecake filling onto the bases in layers.
- Pop cheesecakes into the fridge for at leats 4 hours, I left them over night.
- Top the mini cheesecakes with whipped cream, sprinkles and mini eggs.
Notes
- Switch it up: If you want to take the rainbow theme a step further, you can lightly flavour each colour! Try a drop of strawberry extract for the pink layer or lemon zest for the yellow. It adds a fun “mystery flavour” element to every bite.
- Storage: Keep these mini cheesecakes in an airtight container in the fridge for up to 3–4 days. If you are making them ahead of time, I suggest waiting to add the whipped cream and mini eggs until just before serving so the eggs stay crunchy and the cream stays fluffy!
- The Tin:To get that professional “boutique bakery” look, I used a mini cheesecake tin with removable bottoms. If you don’t have a specific cheesecake tin, don’t let that stop you! You can easily make these in a standard muffin tin. Just make sure to:
– Use cupcake liners for the easiest removal
– Grease the tin really well so the bases don’t stick.
About Em
Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.
Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.
What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.
Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.
Grab a cup of tea, preheat your oven, and let’s bake something sweet together.
YouTube Videos
Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!
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