No-bake mini rainbow cheesecakes
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.
Note: + 2 1/2 hours chilling time & 35 mins setting time
- 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
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.
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.
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.
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.
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.