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!
Meanwhile, make the filling: Mix the lemon juice and gelatine and let sit for 2 - 3 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. Beat in the lemon juice and gelatine mixture and vanilla.
For a thinner crust use 1 cup crushed NILLA Wafers (1/2 box) + 8 tablespoons unsalted butter + 1/4 cup sugar. Follow the instructions in step 1.
These are the gel food coloring I use. They are easy to use, no funny tastes, vibrant colors. A single drop goes long way.
12/11/2017 Update: Since some readers are expressed that the cheesecake is not firm enough after chilling I have added 1 tablespoon of unflavored gelatine 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).
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