No Bake Easter Cheesecake





Biscuit Base

  • 200 g Marie biscuits, crushed
  • 150 g butter, melted


  • 15 g powdered gelatine
  • 700 g cream cheese, at room temperature
  • 100 g Huletts White Sugar
  • 60 ml sour cream
  • 45 ml lemon juice, fresh
  • 300 ml cream, cold
  • 86 g Huletts Icing Sugar
  • 15 ml vanilla essence
  • Purple, blue, yellow and pink food colouring (preferably gel colours)
  • Whipped cream, to decorate
  • Sprinkles, to decorate


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.


  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.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g