Description
Bunny Butt Cheesecake is a fun and whimsical no-bake layered cheesecake featuring colorful cream cheese layers on a tinted graham cracker crust. Finished with frosted Snoball cupcakes and adorable candy bunny feet, this dessert is perfect for spring or Easter celebrations.
Ingredients
Scale
Crust
- 1 1/2 sleeves Graham Crackers
- 1 tsp Sugar
- 6 Tbsp Butter, melted
- Food Coloring (Aqua/Teal)
Cheesecake Filling
- 4 (8 oz.) packages Cream Cheese
- 1 1/2 cups Heavy Whipping Cream
- 1 cup Sugar
- 1/2 cup Powdered Sugar
- 2 tsp Vanilla Extract
- Food Coloring (Pink)
Decorations
- 1 large container Vanilla Frosting
- Food Coloring (Green)
- 1 package Snoball Cupcakes (Hostess Brand)
- Wilton Candy Bunny Feet
- White Chocolate (for melting)
- White Nonpareils
Instructions
- Prepare the Crust: In a small bowl, melt the butter in the microwave. Place the graham crackers in a food processor or blender and pulse until crumbed finely. Sprinkle sugar over the crumbs and pulse to combine. Pour the melted butter over crumbs and pulse to coat evenly. Remove the lid and add several drops of aqua/teal food coloring gel, replace lid and pulse to blend the color into the crumbs. Continue adding drops until desired color is reached. Line the bottom of a 7-inch springform pan with parchment paper, then press the colored crumbs evenly into the bottom of the pan using a spoon. Place the pan in the freezer to set.
- Make the Cheesecake Batter: In the bowl of a stand mixer fitted with the whisk attachment, combine heavy cream, sugar, and vanilla. Whip until stiff peaks form. Add cream cheese packages one at a time along with powdered sugar and mix until smooth and fluffy. Remove about one third of this batter and refrigerate; this will be the white middle layer. Add several drops of pink food coloring gel to the remaining batter in the mixer and mix well, adding more if necessary to reach the desired pink shade.
- Layer the Cheesecake: Remove the pan with crust from the freezer, pour or spoon half of the pink cheesecake batter over the crust evenly, then return to the freezer. Once the pink layer is firm to the touch (approximately 2 to 3 hours), remove the white batter from the refrigerator and pour it evenly on top of the pink layer. Return the pan to the freezer until the white layer is set (2 to 3 hours). Finally, pour the remaining pink batter on top of the white layer and freeze overnight for best results.
- Decorate the Cheesecake: After the cheesecake layers have fully set, frost the top with vanilla frosting tinted green using food coloring. Melt white chocolate and decorate the top with white nonpareils to mimic bunny tails or fur texture. Arrange Snoball cupcakes around to imitate bunny butts and attach Wilton candy bunny feet to complete the playful bunny theme dessert.
Notes
- The cheesecake is a no-bake recipe but requires multiple freezing steps to set properly.
- Use gel food coloring for the best vibrant color without changing the texture.
- Allow sufficient freezing time between layers to avoid mixing of colors.
- For easiest removal, chill the springform pan in the freezer and run a hot knife around the edges before releasing.
- Decorations can be customized or omitted based on preference.
