Delicious Easter Dessert By Sugar-Hero
Keep the kids entertained – and full of Easter excitement – with this recipe by Sugar-Hero.
If you’re looking for an easy Easter dessert, why not try this Easter No-Bake Mini Cheesecakes recipe by Sugar-Hero? They are colourful and fun, simple to make and no baking is required!
Ingredients
- 6 oz shortbread biscuits (approx. 12 round biscuits)
- 1/2oz unsalted butter, melted
- 1 packet unflavoured powdered gelatine (1/4oz or 2.5 tsp)
- 2tbsp cold water
- 1lb cream cheese, full fat at room temperature
- 3.5oz granulated sugar
- 1/2tsp lemon juice
- 1 tsp vanilla bean paste (you can use vanilla extract as substitute)
- Pinch of salt
- 1 cup heavy cream at room temperature
- Food colouring
- 1/2 cup whipped cream to decorate
- Mini Eggs to decorate
- Sprinkles to decorate
Method
- Place a jumbo silicone muffin pan on a baking sheet. Blitz the shortbread biscuits in a food processor, until they are fine crumbs or crush them in a plastic bag with a rolling pin. Mix them in a bowl with the melted butter.
- Divide the shortbread crumbs between the 6 cavities in the muffin tin and press them firmly into the bottom of the pan, to form your cheesecake crust.
- Place the cold water in a small bowl and sprinkle the gelatine on top. Whisk together and then let the bowl sit for 5 minutes, so the gelatine can hydrate and absorb the water. Once it feels firm, microwave for 10-15 seconds, until fully melted.
- Put the cream cheese in the bowl of a large stand mixer, with a paddle attachment (hand mixer could also be used) and beat until smooth, creamy and free of lumps. Add the sugar, lemon juice, vanilla bean paste and salt and mix well, scraping the bottom and sides of the bowl occasionally.
- With the mixer running on low speedy, gradually add the heaving cream, mixing until everything is smooth and well-combined. Finally add the liquid gelatine and mix it in. Finish mixing by hand, scraping the sides and bottom well.
- Divide the cheesecake into 4 portions, stir in a drop of gel food colouring into each one and mix until the colour is smooth and uniform.
- Take your first colour and divide it between the 6 cavities and spread it into a smooth layer with the back of a spoon and then add a second colour on top of the first.
- Continue to layer the cheesecake colours until all 4 have been added.
- Smooth the tops of the cheesecakes then place them in the freezer for at least 2 hours to firm up. They should feel very solid to touch before you try and unmold them.
- To unmold, press the bottom of one of the cavities and turn it upside-down, pushing the cheesecake out into your hand. Let them sit at room temperature for 30 minutes before serving.
- To decorate, top each cheesecake with a swirl of whipped cream, a pinch of sprinkles and a few Mini Eggs.
• For more delicious dessert recipes, visit Sugar-Hero
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