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no-bake easter cheesecake slice on a plate with whipped cream and sprinkles.
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NO-Bake Easter Cheesecake

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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings 12 servings
Calories 270kcal

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)

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.

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. 
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 270kcal | Carbohydrates: 27g | Protein: 1g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 93mg | Potassium: 35mg | Sugar: 17g | Vitamin A: 425IU | Vitamin C: 4.7mg | Calcium: 4mg