Vibrant No-Bake Rainbow Mini Cheesecakes
These No-Bake Rainbow Mini Cheesecakes are a show-stopping dessert featuring vibrant layers of creamy vanilla bean filling atop a buttery shortbread crust. Using gelatin ensures a stable, silky texture that’s easy to unmold and serve.
Ingredients
6 oz shortbread cookies (approx. 12 cookies)
1 tbsp unsalted butter, melted
2 tbsp cold water
1 packet (0.25 oz) unflavored powdered gelatin
1 lb full-fat cream cheese, room temperature
1/2 cup granulated sugar
1/2 tsp lemon juice
1 tsp vanilla bean paste (or extract)
Pinch of salt
1 cup heavy cream, room temperature
Assorted gel food coloring
Whipped cream, candy eggs, and sprinkles for topping
Instructions
1. Blitz cookies into fine crumbs and mix with melted butter. Press firmly into a 6-cavity jumbo silicone muffin pan.
2. Whisk gelatin into cold water; let sit for 5 minutes to bloom.
3. Beat room temperature cream cheese until perfectly smooth. Mix in sugar, lemon, vanilla, and salt.
4. Gradually pour in heavy cream while mixing on low until smooth.
5. Microwave bloomed gelatin for 10-15 seconds until liquid and warm. Whisk into the cheesecake filling immediately.
6. Divide filling into 4 bowls and tint with food coloring.
7. Layer colors into the muffin cavities, smoothing each layer with a spoon.
8. Freeze for at least 2 hours until solid. Unmold by pressing from the bottom of the silicone mold.
9. Defrost in the fridge, then top with whipped cream and candy eggs before serving.
Notes
Ensure all dairy ingredients are at room temperature to prevent the gelatin from clumping.
Do not use flavored gelatin (Jell-O) as it contains sugar and less structural gelatin.
Silicone molds are essential for easy removal without damaging the layers.