These no-bake mini cheesecakes are full of colour and flavour. With bright rainbow layers, they’re the perfect sweet treat for the kids this Easter.
Serves1212
Prep time20 mins20 minutes, + 2 1/2 hours chilling time & 35 mins setting time
+ 2 1/2 hours chilling time & 35 mins setting time
Ingredients
100g plain biscuits
80g butter, melted
500g cream cheese, softened
3/4 cup (185ml) thickened cream
200g Coles Bake & Create White Chocolate Block, melted
1/2 cup (110g) caster sugar
1/4 cup (60ml) boiling water
3 tsp gelatine powder
Blue, yellow, green and red food colouring
1 cup (250ml) thickened cream, extra, whipped
Coles Dark Choc Chips, to decorate
Coles Bake & Create Bubble Gum Flavoured Sprinkles, to decorate
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a 12-hole, 1/2-cup (125ml) silicone muffin pan. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon the biscuit mixture evenly among prepared holes. Use the back of a spoon to smooth the surface. Place in the fridge for 30 mins to chill.
Step 2
Meanwhile, place the cream cheese and cream in a clean food processor and process until smooth. Add the chocolate and sugar and process until smooth and well combined.
Step 3
Place the boiling water in a small heatproof jug. Sprinkle over the gelatine. Stir until gelatine dissolves. Add to the cream cheese mixture and process until well combined.
Step 4
Divide the cream cheese mixture evenly into 4 portions. Use food colouring to tint 1 portion blue. Pour evenly over the biscuit bases in the pan. Place in the freezer for 15 mins or until just set. Repeat with the yellow, green and red food colouring and the remaining cream cheese portions, freezing for 10 mins before adding the next layer. Place cheesecakes in the fridge for 2 hours or overnight until set.
Step 5
Carefully remove cheesecakes from the pan. Place the whipped cream in a piping bag fitted with a small fluted nozzle. Pipe cream over the top of each cheesecake. Decorate with choc chips and sprinkles.
Prep time20 mins20 minutes, + 2 1/2 hours chilling time & 35 mins setting time
+ 2 1/2 hours chilling time & 35 mins setting time
Ingredients
100g plain biscuits
80g butter, melted
500g cream cheese, softened
3/4 cup (185ml) thickened cream
200g Coles Bake & Create White Chocolate Block, melted
1/2 cup (110g) caster sugar
1/4 cup (60ml) boiling water
3 tsp gelatine powder
Blue, yellow, green and red food colouring
1 cup (250ml) thickened cream, extra, whipped
Coles Dark Choc Chips, to decorate
Coles Bake & Create Bubble Gum Flavoured Sprinkles, to decorate
Description
These no-bake mini cheesecakes are full of colour and flavour. With bright rainbow layers, they’re the perfect sweet treat for the kids this Easter.
Method
Step 1
Grease a 12-hole, 1/2-cup (125ml) silicone muffin pan. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon the biscuit mixture evenly among prepared holes. Use the back of a spoon to smooth the surface. Place in the fridge for 30 mins to chill.
Step 2
Meanwhile, place the cream cheese and cream in a clean food processor and process until smooth. Add the chocolate and sugar and process until smooth and well combined.
Step 3
Place the boiling water in a small heatproof jug. Sprinkle over the gelatine. Stir until gelatine dissolves. Add to the cream cheese mixture and process until well combined.
Step 4
Divide the cream cheese mixture evenly into 4 portions. Use food colouring to tint 1 portion blue. Pour evenly over the biscuit bases in the pan. Place in the freezer for 15 mins or until just set. Repeat with the yellow, green and red food colouring and the remaining cream cheese portions, freezing for 10 mins before adding the next layer. Place cheesecakes in the fridge for 2 hours or overnight until set.
Step 5
Carefully remove cheesecakes from the pan. Place the whipped cream in a piping bag fitted with a small fluted nozzle. Pipe cream over the top of each cheesecake. Decorate with choc chips and sprinkles.
