Author: 
Make a delicious and festive green treat with this St. Patrick’s Day No-Bake Cheesecake! It’s perfect for the holiday, creamy, delicious, and oh-so-easy to make! You can top them with a bit of rainbow sprinkles, or even a chocolate gold coin if you want to make your guests smile. The great thing? You can make these the night before easily!
Rainbows and St. Patrick’s Day go hand in hand. I’ve also made THESE super popular Rainbow No-Bake Cheesecakes that you could easily make for St. Patrick’s Day too! No matter what the colors are, these are creamy and delicious and your family will beg for them!
If you’d rather bake your cheesecake, my Mama’s Cheesecake recipe is super simple, but it is THE BEST and most original tasting cheesecake I’ve ever had! Or, you can make my Triple Chocolate Cheesecake recipe if you’re like me and LOVE a good chocolate cheesecake.
St. Patrick’s Day No Bake Cheesecake
I really love this St. Patrick’s Day No-Bake Cheesecake recipe because it’s no-bake, and I can change the colors up to fit whatever holiday or occasion I’m making dessert for. But, as St. Patrick’s Day embodies all things green, I made my St. Patrick’s Day No-Bake Cheesecake in various shades of green!
This recipe is designed to fit PERFECTLY in this silicone pan I found on Amazon. If you don’t want to use it, you’re welcome to use something else, but you may run out of batter, or have some left over. I’ve always wanted to try making these in little jelly mason jars too, but you wouldn’t be able to remove them from the jars and would see the colors as well, so I haven’t tried it yet.
Ingredients
There are quite a few ingredients needed for this recipe, but don’t worry! They are all very simple and the recipe comes together quickly. The full printable recipe with measurements is available at the end of the post.
- Shortbread Cookies – Crushed into fine crumbs to form the buttery, crumbly base. I use the Keebler brand, but use what you prefer!
- Butter – We use salted butter, but you can use unsalted. Also, any butter alternative would work as well.
- Unflavored Gelatin – Ensures a smooth, no-bake cheesecake texture that holds its shape. We really like this grass-fed, Kosher brand of gelatin!
- Cream Cheese – Softened to create a rich and creamy cheesecake base. Any cream cheese alternative would work as well!
- Sugar – Adds sweetness and balances the tanginess of the cream cheese. You can use low-calorie sweetener instead, just make sure it’s a 1:1 blend. Liquid sweeteners will throw off the texture, so avoid those!
- Lemon Juice – Enhances the cheesecake flavor with a subtle, fresh tang. Optional, but I’d recommend it!
- Vanilla Extract – Adds depth and warmth to the cheesecake mixture.
- Salt – Brings out the flavors and balances the sweetness.
- Heavy Cream – Contributes to the smooth and creamy consistency.
- Sweet Cream Creamer – Adds an extra touch of sweetness and richness. You can replace this with all heavy cream instead, but taste the batter as you may need to sweeten it a bit more!
- Concentrated Gel Food Coloring – Provides vibrant colors for a fun effect! We use these all-natural food colors to keep it all dye-free.
- Whipped Cream and Rainbow Sprinkles (optional) – A fun way to finish off the cheesecakes. These dye-free rainbow sprinkles are the best!
Instructions
These no-bake mini rainbow cheesecakes are not only fun to make but also the perfect colorful treat for birthdays, celebrations, or just because!
- Crush Cookies – Use a food processor to grind the shortbread cookies into fine crumbs.
- Mix Crust – In a large bowl, combine the shortbread crumbs and melted butter, mixing with a fork until evenly coated.
- Press into Mold – Place a silicone baking dish on a cookie sheet. Evenly distribute the crumb mixture into six silicone cups, pressing it firmly into the bottom to create the crust.
- Prepare Gelatin – In a small bowl, whisk the unflavored gelatin with cold water until fully combined. Let it sit for a few minutes to firm up.
- Beat Cream Cheese – In a mixing bowl, use an electric mixer to beat the softened cream cheese until completely smooth.
- Add Flavorings – Mix in the sugar, lemon juice, vanilla extract, and salt, blending until well incorporated.
- Melt Gelatin – Microwave the set gelatin for about 10 seconds until liquified.
- Incorporate Creams – With the mixer running, slowly pour in the room temperature heavy cream and sweet cream creamer, blending until smooth.
- Add Gelatin – Pour the melted gelatin into the cream cheese mixture and mix thoroughly to ensure an even texture.
- Color the Filling – Divide the cheesecake filling into separate bowls for each color. Add a small amount of food coloring to each bowl to get different colors of green, and stir well to combine.
- Layer the Colors – Spoon each color one at a time into the silicone molds, ensuring the edges display the rainbow effect rather than just pouring in the center. Fill each mold to the top.
- Freeze – Place the mold on a flat surface in the freezer, uncovered, for 2-4 hours until firm.
- Serve – Remove from the freezer and let the cheesecakes sit at room temperature for 30 minutes before serving.
- Decorate – Top with whipped cream and rainbow sprinkles for an extra festive touch.
Even More St. Patrick’s Day Treats!
St. Patrick’s Day No Bake Cheesecake
Ingredients
- 12 shortbread cookies I used Keebler brand
- 1 Tablespoon melted butter
- 1 packet unflavored gelatin
- 2 Tablespoons cold water
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon lemon juice
- 1 teaspoon vanilla
- Pinch of salt
- 1/2 cup heavy cream at room temperature
- 1/2 cup Sweet Cream creamer at room temperature
- food coloring
- whipped cream optional
- rainbow sprinkles optional
Instructions
- Use a food processor to grind the shortbread cookies into fine crumbs.
- In a large bowl, combine the shortbread crumbs and melted butter, mixing with a fork until evenly coated.
- Place a silicone baking dish on a cookie sheet. Evenly distribute the crumb mixture into six silicone cups, pressing it firmly into the bottom to create the crust.
- In a small bowl, whisk the unflavored gelatin with cold water until fully combined. Let it sit for a few minutes to firm up.
- In a mixing bowl, use an electric mixer to beat the softened cream cheese until completely smooth.
- Mix in the sugar, lemon juice, vanilla extract, and salt, blending until well incorporated.
- Microwave the set gelatin for about 10 seconds until liquified.
- With the mixer running, slowly pour in the room temperature heavy cream and sweet cream creamer, blending until smooth.
- Pour the melted gelatin into the cream cheese mixture and mix thoroughly to ensure an even texture.
- Divide the cheesecake filling into separate bowls for each color. Add a small amount of food coloring to each bowl to get different colors of green, and stir well to combine.
- Spoon each color one at a time into the silicone molds, ensuring the edges display the rainbow effect rather than just pouring in the center. Fill each mold to the top.
- Place the mold on a flat surface in the freezer, uncovered, for 2-4 hours until firm.
- Remove from the freezer and let the cheesecakes sit at room temperature for 30 minutes before serving.
- Top with whipped cream and rainbow sprinkles for an extra festive touch.
Notes
- Don't be afraid to completely turn the silicone mold inside out to get your cheesecakes out. They're sturdy and can handle it!
- Allow these to sit for thirty mins or so before serving so they're not frozen solid.
Nutrition
Pin This for Later
Leave a Reply