Super easy Cadbury No Bake Mini Cheesecake layered with gorgeous spring colors. This recipe will quickly become your go-to dessert for spring!
Keyword cadbury no bake cheesecake
Prep Time 2hours
Cook Time 0minutes
Total Time 2hours
Servings 6mini cheesecakes
1 sleeve graham cracker crackers crushed in the blender
1/2stick butter melted
1 tbsp sugarheaping
32ozcream cheese softened
1cup powdered sugar
1tsp lemon juice
1.5 oz cheesecake flavored instant pudding mix this is 1/2 of a box
1/2cup half and half
2tbsp half and half used separately
Decorate the Top
1can buttercream frosting
1package Cadbury Mini Eggs
Prepare the Copper Mats
Measure the Copper mats, and cut them in 3 inch high strips. Fold the strips to meet ends, until you have about a 3 inch, in diameter (across) circle. Cut the strip where needed, and leave enough extra to tape the ends of the strip together. Tape the ends of the strip with duct tape, and make sure it's taped securely along the edges. Place the copper circles on a piece of parchment paper, on a cookie sheet.
Mix the Graham cracker crumbs, melted butter and sugar together in a separate bowl, and place an equal amount in each copper circle. Tap the crumbs down with the end of a wooden spoon, until they're even and compact in the bottom of the copper circle. Place in the freezer.
Prepare the Cheesecake
In the mixing bowl of a stand mixer, mix the softened cream cheese until smooth and creamy. Stop the mixer and scrape down the bowl, and mix again. Add the Vanilla, and lemon juice, and mix.
In a separate bowl, add half of the 3 ounce package of Instant cheesecake flavored pudding, and 1/2 a cup of half n half, and mix with a whisk until the pudding is smooth, and no longer grainy. Add the additional 2 Tablespoons as needed, to make the pudding smooth. When pudding is smooth and thick, add it to the mixing bowl, and blend until completely smooth with the cream cheese. Add the powdered sugar a little at a time, and blend well after each addition. Scrape down the mixing bowl, and blend again. Divide the cheesecake batter evenly between 4 small bowls.
In one bowl, add a drop of Aqua food coloring gel, and stir. In the next bowl, add a drop of pink food coloring gel, and stir. In the next bowl, add a drop of Neon lime green food coloring gel, and stir - you may need to add another drop of the lime green to get the color in the photo. In the last bowl, add a drop of purple food coloring gel, and stir. Depending on what brand of food coloring gel you use, you may need to add a little more or less than one full drop to achieve the pastel color desired.
Remove the Graham cracker crumbs from the freezer, and add an equal amount of the Aqua colored cheesecake on top of the Graham cracker crumbs, and place back in the freezer. Wait 30 minutes, and take the cheesecakes out of the freezer, and add an equal amount of Pink cheesecake on top of the Aqua. Place the cheesecakes back in the freezer for 30 minutes, and then take them out and add an equal amount of the Lime green cheesecake on top of the Pink. Place the cheesecakes back in the freezer, and after 30 minutes, remove them, and add the Purple cheesecake on top of the Lime green cheesecake in equal amounts. Smooth the tops, and place back in the freezer until time to serve.
When ready to serve, remove the tape from the copper circles, and remove the copper circles from the cheesecakes, leaving the cheesecakes on the parchment lined cookie sheet.
Add a swirl of Frosting on top of the cheesecakes, and sprinkle with the Easter Nonpareils. Place three of the mini eggs on the Frosting. Serve and Enjoy!
We calculated the servings based on you eating a full 3 inch cheesecake.....I think that is a bit much so most likely this dessert will run you about 410 calories as you most likely will split the cheesecake.