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No-Bake Easter Cheesecake

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This super easy No Bake Easter Cheesecake is rich, dense, creamy, and smooth! Perfect for your Easter celebration or any occasion your sweet tooth desires!

a slice of a pink, yellow and blue no-bake cheesecake over a pink plate

EASTER CHEESECAKE RECIPE

I am so happy to share the recipe with you!!

I don’t mean to brag or anything, but this No-Bake Easter  Cheesecake is A.M.A.Z.I.N.G, and the best part is that it’s super easy to make. Totally stress-free.

Honestly, I think that this Easter version is the cutest cheesecake ever. Well, I may be biased here because cheesecake is my favorite dessert, but who can blame me, right?

You’ll love this No-Bake Easter Cheesecake as it’s rich, dense, creamy, and smooth! Cheesecake perfection in every sense of the word.

Overhead view of a no-bake Easter cheesecake with slices cut out.

KEEPING THIS EASTER CHEESECAKE EGGLESS

I used NILLA Wafer to make the crust. These round, thin, light wafers are perfect to create a yummy crust, and just because the crust is my children’s favorite part, I made it double thick. Yes, you hear me… double! YUM.

To make this cheesecake totally eggless, use NILLA Wafer Reduced Fat. This version does not contain eggs. It worked great. The taste was spot on, so you will never notice the difference.

You can also use a homemade or store-bought graham cracker crust. Check out my How to Make Easy Graham Cracker Crust post.

Box of Nilla wafers and wafers inside of a food processor.

EGGLESS NO BAKE EASTER CHEESECAKE INGREDIENTS

Amounts are included in the printable recipe below (scroll down). You’ll need:

FOR THE WAFER CRUST:

  • Wafer crumbs
  • Butter — make sure to use unsalted butter
  • Sugar

FOR THE EGGLESS CHEESECAKE FILLING:

  • Fresh lemon juice
  • Knox Original Gelatine Unflavored (1 envelope)
  • Cream cheese — room temperature
  • Sweetened condensed milk
  • Vanilla extract
  • Gel food coloring

TO DECORATE (OPTIONAL):

  • Whipped cream
  • Sprinkles

HOW TO MAKE AN EGGLESS EASTER NO-BAKE CHEESECAKE

Detailed instructions are included in the printable recipe below (scroll down).

WAFER CRUST:

  • Mix vanilla wafer crumbs, butter, and sugar in a medium bowl until well blended. Press evenly into the bottom of a 9-inch springform pan.
  • Chill crust in the freezer for at least 10 minutes.
A springform pan with the crust pressed in.

EGGLESS CHEESECAKE FILLING:

  • Mix the lemon juice and gelatine and let sit for 2 – 3 minutes.
  • Beat the cream cheese until smooth, creamy, and free of lumps. Add in the condensed milk a little at a time, scraping the bottom and sides of the bowl occasionally. Add in the lemon juice and gelatine mixture, and vanilla.
  • Divide the cheesecake into 3 portions (each should be about 2 cups). Add 1- 2 drops of gel food coloring into each portion and mixing until the color is smooth and uniform.
  • Spread the first color over the crust; smooth layer with the back of a spoon. Spread the second color on top of the first and then the third on top of the second; smooth the top. Cover with plastic wrap, and refrigerate until firm, at least 6 hours, ideally overnight.
  • Before unmolding, run a sharp knife between the cheesecake and the side of the pan. Unclasp sides of the pan, and remove cheesecake.
    Decorate with whipped cream and sprinkles, if desired. Serve.
Batter in a mixing bowl beside a box of Nilla wafers.
Cheesecake batter in three bowls colored in different colours: yellow, pink, and blue.

BAKING TIPS

  • Plan ahead! As this is a no-bake cheesecake, the cheesecake needs time to set in the fridge, ideally overnight.
  • Make sure the cream cheese is at room temperature to prevent a lumpy filling.
  • While it may be tempting to use bottled lemon juice, fresh lemon juice yields the best results. Your cheesecake will taste brighter and fresher.
  • Using a springform pan with a removable base makes it easier to remove the cheesecake to serve.
  • For beautiful clean slices, run your knife under hot water before slicing.
  • Having trouble pressing your crust evenly? Try using the bottom of a mason jar or mug to press the crust down evenly.
  • Be sure to use full-fat cream cheese for the best results.

VARIATIONS

  • Instead of whipped cream, decorate the top with shaved white chocolate or add a white chocolate ganache layer.
  • To go with the Easter theme, you can also try mini Easter eggs as a topping; be sure to ensure it’s eggless.

STORING

Store this no bake cheesecake covered in the refrigerator for up to 5 days.

HOW TO FREEZE CHEESECAKE

Cheesecake can be frozen for up to 3 months.

  • Once the Easter no-bake cheesecake has finished chilling in the refrigerator and is set, wrap the cheesecake in plastic wrap and then aluminum foil.
  • Freeze for up to 3 months.
A slice of eggless no-bake cheesecake, layered in blue, yellow, and pink.

WANT MORE NO-BAKE DESSERTS?

No Bake Easter Cheesecake | Mommy's Home Cooking

NO-Bake Easter Cheesecake

Oriana Romero
This super easy No Bake Easter Cheesecake is rich, dense, creamy, and smooth! Perfect for your Easter celebration, or any occasion your sweet tooth desires!
4.07 from 15 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Chilling Time 6 hrs
Total Time 6 hrs 20 mins
Servings 12 servings

Ingredients
  

For the Crust:

For the Filling:

Instructions
 

Make the Crust

  • Make the crust following this recipe. Chill crust in freezer at least 10 minutes.

Make the Filling:

  • Mix the lemon juice and gelatin and let sit for 5 minutes.
  • Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment, and beat over medium speed until it is smooth, creamy, and free of lumps. Beat in the condensed milk a little at a time, scraping the bottom and sides of the bowl occasionally.
  • Microwave the lemon-gelatine mixture for 10 seconds, or until liquid again.
  • Add in the liquid lemon juice and gelatine mixture and vanilla to the cream cheese mixture. Beat until well incorporated, about 2 minutes.
  • Divide the cheesecake into 3 equal portions (each should be about 2 cups). Tint each portion with 1- 2 drops of gel food coloring of your preference, mixing until the color is smooth and uniform.
  • Spread the first color over the crust; smooth layer with the back of a spoon or an offset spatula. carefully, spread the second color on top of the first and then the third on top of the second; smooth the top. Cover with plastic wrap, and refrigerate until firm, at least 6 hours, ideally overnight.
  • Before unmolding run a sharp knife between the cheesecake and the side of the pan. Unclasp sides of pan, and remove cheesecake.
  • Decorate with whipped cream and sprinkles, if desired. Serve.
Oriana’s Notes
 
CRUST: to make this cheesecake, I used 1 (11 oz) box of Nilla wafers + 12 tablespoons of butter + 1/4 cup sugar. Be aware that the Nilla wafers REDUCED FAT version is eggless; the regular version has eggs in it. You can also use a homemade or store-bought graham cracker crust. Check out my How to Make Easy Graham Cracker Crust post. 
 
FOOD COLORING: These are the gel food coloring I use. They are easy to use, no funny tastes, vibrant colors. A single drop goes a long way. 
 
STORE: Store this no-bake cheesecake covered in the refrigerator for up to 5 days.
 
FREEZE: Cheesecake can be frozen for up to 3 months.
  • Once the Easter no-bake cheesecake has finished chilling in the refrigerator and is set, wrap the cheesecake in plastic wrap and then aluminum foil.
  • Freeze for up to 3 months.
 
12/11/2017 Update: Since some readers express that the cheesecake is not firm enough after chilling, I have added 1 tablespoon of unflavored gelatin to the recipe. It should be noted that I have made this recipe without the gelatine multiple times, and it has always set fine.  The key is to use full-fat ingredients (cream cheese and sweetened condensed milk) with the right amount of fresh lemon juice (1/2 cup) and chill it overnight, preferably. 
 
LOOKING FOR MORE EGGLESS CHEESECAKE RECIPES?
 
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations. 
 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 270kcalCarbohydrates: 27gProtein: 1gFat: 17gSaturated Fat: 9gCholesterol: 36mgSodium: 93mgPotassium: 35mgSugar: 17gVitamin A: 425IUVitamin C: 4.7mgCalcium: 4mg
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Course Dessert
Cuisine American
Calories 270
Keyword cheesecake easter eggfree Eggless no bake
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