Hello my little spring chickens. 🙂
With Easter just around the corner, these no bake bunny cheesecakes are the perfect treat for your party or Easter dinner.
Because of the magic ingredient, gelatin, this recipe comes with an added boost of collagen helping your hair, skin and nails thrive along with your shining self. It’s also the secret to getting these nice, beautiful layers to hold up and be clean and crisp.
Luckily gelatin is flavorless which makes it so easy to incorporate into other recipes. Here’s a link to the kind I use, and you can use “NICOLETHENOMAD” for 20% off!
Check out the tutorial video I made that takes you step by step through the whole process!
No Bake Bunny Cheesecakes
recipe inspired by www.sugarhero.com
INGREDIENTS
- 6 oz shortbread cookies approx. 12 round cookies
- 1 Tbs melted butter
- 2.5 tsp unflavored Gelatin (Use NICOLETHENOMAD for 15% off!)
- 2 Tbs cold water
- 1 lb full-fat cream cheese at room temperature
- 1/2 cup granulated sugar
- ½ tsp lemon juice
- 1 tsp vanilla extract
- Pinch salt
- 1 cup cream at room temperature
- Gel food colors
Butter Cream Frosting:
- 1/2 cup unsalted butter (1 stick), softened
- 2 1/4 cups powdered sugar
- 1/2 Tbs pure vanilla extract
- 2-3 Tablespoons heavy cream or whole mil
- Sprinkles to decorate
- Fit Joy Grandma’s Lemon Square Protein Bars cut into bunny ears shapes
- Toothpicks
INSTRUCTIONS
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Place a jumbo silicone muffin pan (if you need one here’s a link to on on Amazon) on a baking sheet.
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Grind the shortbread cookies in a food processor until they’re fine crumbs, or crush them in a plastic bag with a rolling pin until they’re finely crumbled. Mix them in a bowl with the melted butter.
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Divide the shortbread crumbs into the muffin pan, and press them firmly into the bottom of the pan to form your cheesecake crust. Refrigerate.
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Place the cold water in a small bowl, and sprinkle the gelatin on top. Whisk them together, then let the bowl sit for 5 minutes so the gelatin can hydrate and absorb the water. Set aside.
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Put the cream cheese in the bowl of a large stand mixer fitted with a paddle attachment, and beat it until it is smooth, creamy, and free of lumps. (A hand mixer can also be used.)
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Add the sugar, lemon juice, vanilla and salt, and mix well, scraping the bottom and sides of the bowl occasionally.
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With the mixer running on low speed, gradually add the cream, mixing until everything is smooth and well-combined.
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Microwave the gelatin for 10-15 seconds, until fully melted and liquid. Add the liquid gelatin to the cream cheese mix and mix it in. Finish mixing by hand, scraping the sides and bottom well.
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Divide the cheesecake into 4 bowls.
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Stir a drop of food coloring into each one and mixing until the color is smooth and uniform.
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Take your first color and divide it between the 6 cavities. Spread it into a smooth layer with the back of a spoon, then add a second color on top of the first.
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Continue to layer the cheesecake colors until all 4 of them have been added to the pan. Smooth the tops of the cheesecakes, then place them in the freezer for at least 2 hours to firm up. They should feel solid to the touch before you try to unmold them.
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To remove, 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 to defrost before serving. They can also be refrigerated for several days after being unmolded, if you want to make them in advance. These cheesecakes should be stored in the refrigerator and served chilled.
- To make the buttercream frosting, whip the butter until soft, slowly add powdered sugar and vanilla. Add milk/cream until desired consistency is reached.
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To decorate, top each cheesecake with a swirl of frosting and a pinch of sprinkles. Place two toothpicks in the top of the cheesecake and using the Fit Joy protein bars, cut bunny ear shapes and slide them onto the toothpicks until they stand upright.
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