This colorful white chocolate cheesecake has graham crackers crust and is topped with whipped cream and sprinkles. It is perfect treat for Easter, birthday or any occasion!

Can you believe Easter is on its way? I love to make special desserts for all the holidays like this Cheesecake. It’s such a fun surprise for my family.
I’ve been busy in the kitchen working on all kinds of delicious spring and summer recipes for you and I’ve got some amazingly delicious content coming your way soon that’s perfect for when the weather gets warmer. This No Bake Easter Cheesecake is just the beginning of all my spring recipes and I’m so excited to be sharing it with you today!
I feel like cheesecake is one of those things you either love or you hate. But no matter how you feel about eating cheesecake, you have to admit this is pretty to look at.
There are so many reasons you’ll fall in love with these beautiful festive cheesecakes!
• They are easy, no baking required!
• They are a crowd pleaser, who doesn’t love cheesecake?
• The green, blue, yellow and pink colors make them perfect for Easter

How to Make Cheesecake?
To make crust:
• In a medium bowl, combine graham cracker crumbs, sugar and melted butter, mix until well combined
• Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
• Place in the freezer while you make the filling
• To make cheesecake:
• In a small mixing bowl, add water and gelatin and mix until well combined. Allow to sit for 5 minutes, then microwave for 30 seconds, set aside
• Melt 10 ounces white chocolate and set aside to cool
• In a large bowl, combine cream cheese, sugar, heavy cream, vanilla extract and mix until smooth
• Add the melted white chocolate and malted gelatin and mix until very smooth
• Divide the mixture into 4 equal portions and add a few drops of food coloring in each bowl, and stir well.
• Using a spoon, make small droops of each mixture in the bottom
• Drop one color at the time leaving a few inches apart between the drops then make the drops with second color, then the third, then the fourth, until you cover the bottom of the pan. Repeat with another colors (making sure you evenly distribute them) until you reach the top of the springform pan.
• Set in the fridge to firm
• Refrigerate for at least 6 hours or until set
• When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
• Garnish with whipped cream on top and sprinkle with sprinkles

How to Store Cheesecake?
You can store in the refrigerator for up to 3-4 days. You can also freeze this cheesecake, wrap in several layers of plastic wrap and place in the freezer. I recommend leaving any whipped cream topping off the cheesecake until serving if you are going to freeze it. Thaw at room temperature for at least 2 hours for easier slicing.

My favorite part of this cake are the vibrant colors inside! Aren’t they just beautiful?
You will love this No-Bake Easter Cheesecake as it’s rich, dense, creamy, and smooth! Cheesecake perfection in every sense of the word. Enjoy!