No Bake Easter Cheesecake

Method

Biscuit Base

1. Mix the biscuits and butter until well combined.
2. Press into the base of 5 loose-bottomed 10 cm mini cake tins. Place in the refrigerator to chill.

Filling

1. Bloom the powdered gelatine in a little water and leave to stand for 5-10 minutes.
2. Beat the cream cheese and sugar until it is well mixed and not lumpy.
3. Add the sour cream and mix until smooth.
4. Add the lemon juice and mix well. Set the mixture aside.
5. Heat the gelatine in the microwave (about 10 -20 seconds on high). It should be smooth and liquid.
6. Add the gelatine to the cream cheese mixture and whisk until smooth.
7. In another bowl, whip the cream, icing sugar and vanilla essence until stiff peaks form.
8. Incorporate this meringue mixture into the cream cheese mixture.
9. Separate the filling into 4 equal parts. Colour each portion with just enough gel colour to obtain a pastel shade.
10. Place each colour mixture into a piping bag.
11. Starting with the purple, pipe a fifth of the mixture onto each base and smooth it out either by shaking the tin or with the back of a spoon. Allow to set in the refrigerator for 10 -15 minutes.
12. Repeat with each of the remaining colours. Once all of the colours have been layered, leave the cheesecakes to set overnight in the refrigerator.

To Serve

1. To remove the cheesecakes from the tins, heat a small sharp knife and slide it around the inside edge of each tin and then push up the loose base.
2. Neaten the sides of your cheesecakes by gently scraping them with the back of the knife.
3. Top with whipped cream and sprinkles.