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!

no-bake easter cheesecake slice on a plate with whipped cream and sprinkles.
Table of Contents hide
Super Cute No-Baked Cheesecake
Keeping This Easter Cheesecake Eggless
Eggless No-Bake Easter Cheesecake Ingredients
Step By Step Recipe Photo Tutorial
Extra Tips
Variations
Storing & Freezing Instructions
Frequently Asked Questions
More Recipes You’ll Love!
Recipe Card 📖

Super Cute No-Baked Cheesecake

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! It’s cheesecake perfection in every sense of the word.

If you prefer the traditional baked cheesecake, check out my Best Eggless Cheesecake [Video].

cute no-bake easter cheesecake with two plates on a the side and a cake server.

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. But if you can find them or prefer a homemade version, check out my Eggless Vanilla Wafers (Egg-Free Nilla Wafers) recipe.

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

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 – I use Nilla Wafer Reduced Fat. The regular Nilla Wafer has eggs.
  • Butter
  • Sugar – Regular white sugar, also known as caster sugar. 

For The Eggless Cheesecake Filling:

  • Fresh lemon juice – While it may be tempting to use bottled lemon juice, fresh lemon juice yields the best results. Your cheesecake will taste brighter and fresher.
  • Knox Original Gelatine Unflavored –
  • Cream cheese — Please use full-fat cream cheese, or the cheesecake won’t set properly.
  • Sweetened condensed milk – Please use the full-fat cream version, or the cheesecake won’t set properly.
  • Pure Vanilla Extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
  • Gel food coloring – AmeriColor is the brand the one I use.

To Decorate (Optional):

  • Whipped cream
  • Sprinkles

Step By Step Recipe Photo Tutorial

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

1 – Prepare the 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 the crust in the freezer for at least 10 minutes.
wafer crust for cheesecake in a springform pan.

2 – Make the Cheesecake Batter

Mix the lemon juice and gelatine and let sit for 5 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/gelatine mixture and vanilla.

no-bake easter cheesecake batter in a stand mixer bowl.

3 – Divide the Cheesecake Batter

Divide the batter into 3 portions, which should be about 2 cups each. Add 1- 2 drops of gel food coloring into each portion and mix until the color is smooth and uniform.

yellow, blue and pink no-bake easter cheesecake batter in bowls.

4 – Assemble

Spread the first color over the crust; smooth the 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 the sides of the pan, and remove the cheesecake. Decorate with whipped cream and sprinkles, if desired. Serve.

whole no-bake easter cheesecake on a blue serving plate.

Extra 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.

A springform pan with a removable base makes removing the cheesecake to serve easier.

For beautiful clean slices, run your knife under hot water before slicing.

Have trouble pressing your crust evenly? Try using the bottom of a measuing cup 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 they’re eggless.
  • You can adapt this recipe to any celebration by changing the layers’ color. I love to make white, red, and blue for the 4th of July, or orange, purple, and black for Halloween, or red, green, and white for Christmas.

Storing & Freezing Instructions

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

This no-bake 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 whole pan in plastic and aluminum foil.
  • Freeze for up to 3 months.

Frequently Asked Questions

Can I use agar-agar instead of gelatine?

Yes, you can. However, the texture might be slightly different. Gelatin can give a «creamy» texture, whereas agar gives a firmer texture. Agar is much more powerful than gelatin. 1 teaspoon agar powder is equivalent to 8 teaspoons of gelatin powder.

Why Did My No-Bake Cheesecake Not Set?

There are a few reasons why a no-bake cheesecake didn’t set:
1 – Not following the recipe or not measuring the ingredients properly.
2 – Using low-fat ingredients, such as low-fat cream cheese or sweetened condensed milk.
3 – Not enough chilling time. Refrigerate the cheesecake for at least 4- 6 hours, but overnight is better.

Bake cheesecake vs. No-Bake Cheesecake, What is the difference?

Baked and no-baked cheesecakes have completely different textures. Baked cheesecake is dense and velvety, while no-bake cheesecake is light and airy.

slice of no-bake easter cheesecake on a pink plate.

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no-bake easter cheesecake slice on a plate with whipped cream and sprinkles.

NO-Bake Easter Cheesecake

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana 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!
4.37 from 22 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings 12 servings

Equipment

Ingredients
 

For the Crust:

  • 11 oz (1 box – 312 g) Nilla wafers, (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.)
  • 10 tablespoons (140 g) butter, melted
  • 1/4 cup (50 g) granulated sugar 

For the Filling:

  • 1/2 cup (120 ml) fresh lemon juice
  • 1 tablespoon (9.5 g) unflavored gelatine
  • 32 oz (4-8oz packages / 907 g) full-fat cream cheese, room temperature
  • 28 oz (2 cans / 792 g) full-fat sweetened condensed milk
  • 2 teaspoons (10 ml) pure vanilla extract
  • Gel food coloring (I used pink, yellow and blue)
  • Whipped cream and sprinkles to decorate (optional)

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

Make the Crust

  • Grind the wafers with a food processor or blender. Alternately, you can also crush them in a zipped top bag with a rolling pin.
  • In a medium mixing bowl, combine wafer crumbs, butter, and sugar with a fork until evenly moistened.
  • Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. 
  • Refrigerate until you make the filling.

Make the Filling:

  • In a microwave-safe small bowl, 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, occasionally scraping the bottom and sides of the bowl.
  • Microwave the lemon-gelatine mixture for 10 seconds, or until liquid again.
  • Add the liquid lemon juice/gelatine mixture and vanilla to the cream cheese mixture. Beat until well incorporated, about 2 minutes.
  • Divide the cheesecake into three 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. Then, 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. Next, unclasp the sides of the pan, and remove the cheesecake.
  • Decorate with whipped cream and sprinkles, if desired. Serve.
Oriana’s Notes
 
Food Coloring: These are the gel food coloring I use. They are easy to use, have no funny tastes, and have 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.
Extra Tips:
  • Plan ahead! Cheesecake, in general, needs time to set in the fridge, ideally overnight, so make sure to plan accordingly.
  • 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.
  • A springform pan with a removable base makes removing the cheesecake to serve easier.
  • For beautiful clean slices, run your knife under hot water before slicing.
  • Have trouble pressing your crust evenly? Try using the bottom of a measuring cup or mug to press the crust down evenly.
  • Be sure to use full-fat cream cheese and sweetened condensed milk for the best results.
 
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.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 270kcalCarbohydrates: 27gProtein: 1gFat: 17gSaturated Fat: 9gCholesterol: 36mgSodium: 93mgPotassium: 35mgSugar: 17gVitamin A: 425IUVitamin C: 4.7mgCalcium: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Click To Rate This Recipe
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Course Dessert
Cuisine American
Calories 270
Keyword cheesecake easter eggfree Eggless no bake

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

FAQs

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

Originally posted in 2017, post content edited to add more helpful information, no change to the recipe in March 2022.  

I’m Oriana, the face behind Mommy’s Home Cooking. I’m a wife, mother of three, recipe developer, photographer, and food stylist, a well-known lover of easy recipes, and a full-time eggless recipes food blogger.

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4.37 from 22 votes (18 ratings without comment)

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27 Comments

  1. I am looking forward to making this cheesecake. I just have one question. Is the butter meant to be melted? I’ve always used melted butter in my crusts when I make them. Thank you.

    Reply

    1. Hello Anne! Yes, the butter for the crust should be melted. I apologize for the confusion. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

      Reply

  3. Hi Oriana,

    Thanks for the recipe! I just looked up and saw Nilla wafers have eggs in so I haven’t made it yet. Is it okay to still use?

    Thanks!
    Caitlin

    Reply

  4. Hello! Thank you for such a simple and fun recipe for Easter! My 6 year old loved helping me make it and loved all the colors. I do have a couple of questions though. When I made the crust according to your directions, and pressing it into the pan, it seemed very greasy with all that butter. So I ended up putting in extra Nilla Wafers, probably close to another 1/2 cup crushed. That seemed better. So I put it in the freezer after that, and it ended up in there for proably 2 hours by the time we got around to the cheesecake part. When we went to have it yesteray for Easter dessert though, it was so incredibly thick, it ended up being almost impossible to cut through and even separated from the cheesecake. Do you have any thoughts?

    Reply

    1. Hello Janel! I think adding more wafers made the crust too dense. Next time, you can half the crust quantities to make a thinner crust. Thanks so much for trying my recipe and for taking the time to come back and let me know!

      Reply

    1. Hello Priya! You can skip the gelatine. Make sure to refrigerate the cheesecake long enough in order to set. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

      Reply

  6. Can fresh fruit such as strawberries or blueberries be added to the recipe? If so how would the measurements need to be changed?

    Reply

    1. Hello Loise! Yes, you definitely can. I would start with 1 cup of fresh fruit. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?

      Reply

  7. 1 star
    I made this for Easter brunch yesterday and it never set. I made it a good 48 hours ahead of time and even put it in the freezer for a couple hours. Love the thought of this recipe but I think there is definitely a stabilizer needed for this.

    Reply

  8. I followed the directions and made this for our easter dessert, but for some reason it never set. It was runny and that’s after 24 hrs plus in the fridge. Not sure why but this did not work for me.

    Reply

    1. Hello Brandy! I am so sorry to hear that. In this recipe the sweetened condensed milk reacts with the citrus of the lemon and thicken the mixture. I am not sure what went wrong. Perhaps not adding enough lemon juice, or using low fat sweetened condensed milk, or cream cheese, might caused some troubles. Please let me know if you have any other feedback. Thanks for stopping by.

      Reply

    1. Cheesecake is your fave too, Sara! My daughter picked the colors and she was so excited to be my helper. Thanks so much for stopping by ????

      Reply

  14. 5 stars
    What a beautiful cake, it’s spring in a bite! My hardest problem using Nilla Wafers is having enough to make the crust with. They disappear pretty quick in our home! 🙂

    Reply