A few weeks ago I pinned a pretty rainbow layered cheesecake and I thought “why have I never thought of this before!” I immediately started creating my own beautiful cheesecake in my head, but I have to tell you, this no-bake triple layer Easter cheesecake turned out to be so much prettier than I imagined! Coloring cheesecake filling is my new obsession! Next month you’re going to hop back over and find a colorful cheesecake recipe for every holiday — just wait!
The recipe is pretty basic. You really just start with your favorite no-bake cheesecake recipe and then divide the filling. I used an ice cream scoop with a trigger to separate my cheesecake filling into three bowls equally. Once you have it separated, tint the filling with your favorite spring colors. I chose pink, blue, and yellow because they matched my M&M’s Milk Chocolate Candy Speckled Eggs! My pink ended up being a lot brighter than I expected, so I used it as my first layer so it wouldn’t be overwhelming to the eyes.
Although I wasn’t thinking about this when I started, I am so glad I chose to have yellow as my top layer. This allowed for my little chocolate candy eggs to stand out.
There are so many chocolate egg varieties out there, I recommend you use your favorite variety, just make sure your food coloring for your filling matches. My bright layers might have looked a little silly with a pastel candy coated egg.
Looking to add a little extra flavor? Sneak it in the crust! Crushing 1/4 cup of the mini eggs along with the graham crackers really added another punch of flavor that this cheesecake needed to make it stand out! Give it a try and let me know how much you loved it in the comments below!
I hope you and your family have a wonderful Easter Sunday and enjoy this delicious cheesecake with your friends and family. ~ Victoria
No-Bake Cheesecake: Triple Layer Easter Cheesecake Recipe
- 3 packs cream cheese
- 1 1/2 cup whole milk
- 1 tsp Pure Vanilla Extract
- 1 box instant vanilla pudding (unprepared)
- 1 cup granulated sugar
- Gel Food Coloring (3 Colors of Choice)
- 1 1/2 Cups Graham Cracker Crumbs
- 1/4 Cup Crushed Mini Chocolate Easter Eggs (optional)
- 1/4 cup butter, melted
- Whipped Cream (optional)
- Mini Chocolate Easter Eggs (Optional)
Add cream cheese, milk, vanilla extract, vanilla pudding, and sugar to a large mixing bowl/stand mixer. Mix all ingredients until smooth and creamy, no lumps.
Separate the cheesecake filling evenly into three bowls. Add drops/dabs of food coloring to each bowl. Stir each with a new spoon until the food coloring is mixed into the filling well. If needed, add more food coloring and repeat until you reach the desired colors for your cheesecake. Chill filling while you prepare the crust.
In a medium bowl, combine graham crackers, crushed mini chocolate Easter eggs, and butter. Press mixture into your pie dish.
Begin assembling your cheesecake by starting with the brightest color for the bottom. Spoon your first color filling directly atop of your crust. Smooth out the top before moving onward to your next color.
For your second color layer, gently drop small cheesecake filling dollops all around your first layer to prevent mixing the two colors. Gently spread your second layer to the edges of your pie plate. Repeat with your third and final layer of cheesecake.
Chill cheesecake for 2-3 hours (or until firm).
Decorate your Easter cheesecake with whipped cream and mini chocolate eggs immediately before serving (optional).
Tip: After you top your cheesecake with whipped cream and mini eggs, freeze for 10 minutes. This will prevent your whipped cream from “melting” before your guests have a chance to enjoy it!
If you don’t plan to serve the entire cheesecake at once, allow your guests to add their own whipped cream and mini eggs so the cheesecake can be saved easier.