No-Bake Bunny Cheesecake (Peanut-Free, Tree Nut-Free)

Print

Today I made these adorable No-Bake Bunny Cheesecakes. Recently I’ve been experimenting using gelatin in my recipes. I had no idea how good this stuff is for you. One serving of gelatin has 10,000 milligrams of collagen in it. As you probably know collagen is really good for your hair, skin, and nails. It’s also really good for joint pain and it is also really good for your gut. I had no idea that gelatin had anything to do with collagen but ever since I started taking collagen and adding it into my diet about a year ago I’ve seen a significant difference in my hair, and my skin is so much more healthy. So now that I know that Gelatin has collagen in it, I’m starting to use it in a lot of my recipes. The good thing is that it doesn’t taste like anything and it’s so easy to use. It’s really important to use high-quality gelatin though, that is why I use the Further Food Gelatin.

Further Food Nutritionist Commentary:

Including gelatin in your diet can benefit your health in a number of ways. Gelatin is a great source of collagen which helps improve the appearance of hair, skin, and nails and also contains 8 of the essential amino acids which helps improve muscle health. Additionally, gelatin can help reduce inflammation which can decrease joint pain and also improve gut health.

By Camryn Goldstein
array(1) { [0]=> array(3) { ["thumb"]=> string(91) "https://www.furtherfood.com/wp-content/uploads/2019/06/No-Bake-Bunny-Cheesecake-150x150.jpg" ["full"]=> string(83) "https://www.furtherfood.com/wp-content/uploads/2019/06/No-Bake-Bunny-Cheesecake.jpg" ["attachment_id"]=> string(6) "103577" } }

No-Bake Bunny Cheesecake (Peanut-Free, Tree Nut-Free)

  • Prep Time: 30 minutes (+2 hours of freezing)
  • Cook Time: N/A
  • Servings: 12

Ingredients

Cheesecake:
6 oz shortbread cookies approx. 12 round cookies
1 tablespoon melted butter
2.5 teaspoon unflavored Gelatin
2 tablespoon cold water
1 lb full-fat cream cheese at room temperature
1/2 cup granulated sugar
½ teaspoon lemon juice
1 teaspoon vanilla extract
Pinch salt
1 cup cream at room temperature
Gel food colors

Butter Cream Frosting:
1/2 cup unsalted butter (1 stick), softened
2 1/4 cups powdered sugar
1/2 tablespoon pure vanilla extract
2-3 tablespoons heavy cream or whole milk

Decorations:
Sprinkles to decorate (optional)
Lemon Flavored protein Bars (cut into bunny ears shapes) (optional)
12 toothpicks

Instructions

  1. Place a 12-cup silicone muffin pan on a baking sheet.
  2. Grind the shortbread cookies in a food processor until they’re fine crumbs, or crush them in a plastic bag with a rolling pin until they’re finely crumbled. Mix them in a bowl with the melted butter.
  3. Divide the shortbread crumbs into the muffin pan, and press them firmly into the bottom of the pan to form your cheesecake crust. Refrigerate.
  4. Place the cold water in a small bowl, and sprinkle the gelatin on top. Whisk them together, then let the bowl sit for 5 minutes so the gelatin can hydrate and absorb the water. Set aside.
  5. Put the cream cheese in the bowl of a large stand mixer fitted with a paddle attachment, and beat it until it is smooth, creamy, and free of lumps. (A hand mixer can also be used.)
  6. Add the sugar, lemon juice, vanilla, and salt, and mix well, scraping the bottom and sides of the bowl occasionally.
  7. With the mixer running on low speed, gradually add the cream, mixing until everything is smooth and well-combined.
  8. Microwave the gelatin for 10-15 seconds, until fully melted and liquid. Add the liquid gelatin to the cream cheese mixture and mix it in. Finish mixing by hand, scraping the sides and bottom well.
  9. Divide the cheesecake into 4 bowls.
  10. Stir a drop of food coloring into each one and mixing until the color is smooth and uniform.
  11. Take your first color and divide it between the 6 cavities. Spread it into a smooth layer with the back of a spoon, then add a second color on top of the first.
  12. Continue to layer the cheesecake colors until all 4 of them have been added to the pan. Smooth the tops of the cheesecakes, then place them in the freezer for at least 2 hours to firm up. They should feel solid to the touch before you try to unmold them.
  13. To remove, press the bottom of one of the cavities and turn it upside-down, pushing the cheesecake out into your hand. Let them sit at room temperature for 30 minutes to defrost before serving. They can also be refrigerated for several days after being unmolded if you want to make them in advance. These cheesecakes should be stored in the refrigerator and served chilled.
  14. To make the buttercream frosting, whip the butter until soft, slowly add powdered sugar and vanilla. Add milk/cream until desired consistency is reached.
  15. To decorate, top each cheesecake with a swirl of frosting and a pinch of sprinkles. Place two toothpicks in the top of the cheesecake and using the Fit Joy protein bars, cut bunny ear shapes and slide them onto the toothpicks until they stand upright.
Place a 12-cup silicone muffin pan on a baking sheet. Grind the shortbread cookies in a food processor until they’re fine crumbs, or crush them in a plastic bag with a rolling pin until they’re finely crumbled. Mix them in a bowl with the melted butter. Divide the shortbread crumbs into the muffin pan, and press them firmly into the bottom of the pan to form your cheesecake crust. Refrigerate. Place the cold water in a small bowl, and sprinkle the gelatin on top. Whisk them together, then let the bowl sit for 5 minutes so the gelatin can hydrate and absorb the water. Set aside. Put the cream cheese in the bowl of a large stand mixer fitted with a paddle attachment, and beat it until it is smooth, creamy, and free of lumps. (A hand mixer can also be used.) Add the sugar, lemon juice, vanilla, and salt, and mix well, scraping the bottom and sides of the bowl occasionally. With the mixer running on low speed, gradually add the cream, mixing until everything is smooth and well-combined. Microwave the gelatin for 10-15 seconds, until fully melted and liquid. Add the liquid gelatin to the cream cheese mixture and mix it in. Finish mixing by hand, scraping the sides and bottom well. Divide the cheesecake into 4 bowls. Stir a drop of food coloring into each one and mixing until the color is smooth and uniform. Take your first color and divide it between the 6 cavities. Spread it into a smooth layer with the back of a spoon, then add a second color on top of the first. Continue to layer the cheesecake colors until all 4 of them have been added to the pan. Smooth the tops of the cheesecakes, then place them in the freezer for at least 2 hours to firm up. They should feel solid to the touch before you try to unmold them. To remove, press the bottom of one of the cavities and turn it upside-down, pushing the cheesecake out into your hand. Let them sit at room temperature for 30 minutes to defrost before serving. They can also be refrigerated for several days after being unmolded if you want to make them in advance. These cheesecakes should be stored in the refrigerator and served chilled. To make the buttercream frosting, whip the butter until soft, slowly add powdered sugar and vanilla. Add milk/cream until desired consistency is reached. To decorate, top each cheesecake with a swirl of frosting and a pinch of sprinkles. Place two toothpicks in the top of the cheesecake and using the Fit Joy protein bars, cut bunny ear shapes and slide them onto the toothpicks until they stand upright.

Nutrition Information

Per Serving: Calories: 569; Total Fat: 33 g; Saturated Fat: 21 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 1 g; Cholesterol: 104 mg; Sodium: 216 mg; Potassium: 63 mg; Carbohydrate: 59 g; Fiber: 0 g; Sugar: 50 g; Protein: 9 g

Nutrition Bonus:

Vitamin C: 6%; Vitamin A: 30%; Iron: 2%; Calcium: 10%

Give Your Diet A Gelatin Boost With Our Premium Gelatin!

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend