Decadent Easter cheesecake bites

A wonderful no-bake Easter cheesecake from chef Jyoti Nanra.

10 min
12 hrs
1 Cheesecake



  1. Whisk the heavy cream to stiff peaks and set aside.
  2. With your paddle attachment, cream the cream cheese, condensed milk, and sugar until no large lumps are present.
  3. Add sour cream, lemon juice and vanilla.
  4. Once combined, fold into heavy cream.
  5. Colour batter into 4 colours and set aside.
  6. Press crust into individual cheesecake molds and pour cheesecake into molds.
  7. Pop into freezer for 12-16 hours.
  8. Once frozen, remove from molds and decorate how you like.