Bunny Butt Cheesecake (No-Bake)

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This adorable No-Bake Bunny Butt Cheesecake is a delicious Easter dessert with the cutest little bunny butt decorations on top made from Snoballs snack cakes.

Bunny Butt Cheesecake on a plate.

Bunny Butt Easter Cheesecake

This is a silly and fun-to-make dessert that is perfect for Easter Day. This Spring cake recipe is an excellent opportunity for parents and grandparents to spend time making a delicious treat together. The no bake cheesecake is delicious and the colors are vibrant!

Key Ingredients You’ll Need

Graham Crackers: You will need to combine these with sugar and butter to make the crust.

Food Coloring Gel: You will need Aqua/Teal for the crust, pink for the cheesecake batter, and green for the color of the grass.

Cream Cheese: You will combine this with heavy whipping cream to make the cheesecake super thick and smooth.

Sugar: I like to use a combination of granulated sugar and powdered sugar.

Decorating: I use vanilla frosting with green food coloring to make the grass along with Sno-ball Cupcakes, Wilton Candy Bunny Feet Mini Marshmallows, white chocolate, and white Nonpareils to make the bunny butts.

How To Make Bunny Butt Cheesecake

Step 1. Add the butter into a heat-safe small bowl and place in the microwave until melted. In a food processor, add in the graham crackers and pulse until it forms crumbs. Add in the sugar and combine before adding in the melted butter and combining again until fully coated. Remove the lid from the processor and add a few drops of Aqua/Teal food coloring and combine until coated and the desired color is reached. Use parchment paper to line the base of a 7-inch spring form pan. Pour the blue crumbs into the pan and press down evenly before placing them in the freezer while you make the filling.


Step 2. Add the heavy cream, sugar, and vanilla into a mixing bowl of a standing mixer and combine using a whisk attachment until stiff with peaks. One at a time put in the cream cheese and 1/2 cup of powdered sugar and combine until smooth and fluffy. Put 1/3 of the filling into a bowl for the white layer and put it into the fridge to chill. Put a few drops of the pink food coloring gel into the rest of the filling and combine until you have the desired color.

Step 3. Take the pan out of the freezer and add one-half of the pink filling on top of the crust. Put it back into the freezer to chill. It should take about 2-3 hours until it is firm to the touch. Once ready, take it out of the freezer and add the white layer from the fridge. Set it back into the freezer for another 2-3 hours until firm. Once done, take it out again and add the last pink layer. Set in the freezer to chill overnight for best results.


Step 4. Take the vanilla frosting out of the container and place it in a bowl with a few drops of green food coloring. Combine until the color is the shade of green grass. Put the tip in a pastry bag and scoop in the prepared frosting. Begin piping small short upward strokes to make the grass. Continue to build up the grass but add one layer on top of the other until there are about 3 total layers. Cut the ends of the snowball cupcakes using a sharp, thin, serrated knife. This will make the bunny butts which will need to be placed on top of the grass. Use the images for additional help.

Adding the grass on top of the Bunny Butt Cheesecake.

Step 5. In a small dish, place the white chocolate and heat in the microwave until melted. You will only need 1/4 cup of it. Dip the bunny feet just barely enough into the melted chocolate to coat the non-decorated side. You need it dipped enough to be able to attach them to the cupcakes. One at a time, arrange the feet onto the cupcakes and use the images for additional help. In a shallow dish, add the white nonpareils. Dip one of the mini marshmallows into the melted chocolate and place it into the dish of nonpareils before sticking it to the cupcake. Again, use the images for additional help. Repeat with the two other marshmallows before adding them to the cupcakes.

Adding the cupcake on top.

Step 6. Use the green frosting to pipe more grass around the edges of the cupcakes to make it look like the bunnies are burrowing into the cheesecake. Set in the freezer until you are ready to serve. Once you are ready, remove the cheesecake from the springform pan and slice it into 2-inch pieces. Serve and enjoy!

The whole Bunny Butt Cheesecake.

Best Way To Cut Bunny Butt Cheesecake?

The best way to cut a cheesecake like this is to use a very sharp knife. I like to use a chef knife that has been run under warm water and then pat dry with a paper towel. This will keep the dessert from sticking to the knife and it will cut it like butter.

Tips & Tricks

  • Using a springform pan with make it super easy to remove from the pan.
  • If you have trouble frosting the grass onto the cheesecake, you can just practice on a piece of parchment paper; pipe the Frosting onto the Parchment to practice with the tip – you can just place the Frosting back into the Pastry bag when finished.
  • If you don’t have a pastry bag, you can use a Ziplock bag with the corner snipped off.
  • Place any leftovers in an airtight container for the best storage method.
  • You can keep this cheesecake in the fridge for up to 4 days or in the freezer for up to 3 months.
Bunny Butt Cheesecake on a pink table cloth.

More Easter Recipes:

Bunny Butt Cheesecake on a display stand.
Bunny Butt Cheesecake Feature
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Bunny Butt Cheesecake

This adorable No-Bake Bunny Butt Cheesecake is a delicious Easter dessert with the cutest little bunny butt decorations on top made from Snoballs.
Servings: 8 slices
Prep: 30 minutes
Chill Time: 6 hours
Total: 6 hours 30 minutes


For The Crust:

For The Cheesecake:

To Decorate:


  • In a small bowl, place the Butter, and melt it in the Microwave. Place the Graham Crackers in a Food Processor or Blender, and pulse into crumbs.  Sprinkle Sugar over Crumbs, and pulse to blend.  Pour melted butter over the crumbs and pulse to blend/coat.  Take the lid off of the Food Processor/Blender, and add several drops of the Aqua/Teal Food Coloring Gel to the Crumbs, replace the lid, and pulse to blend.  Continue to add a little more Food Coloring Gel until the desired color is achieved.  Line the Bottom of a 7-inch Spring-form pan with Parchment paper, and press the Graham Cracker Crumbs into the bottom of the pan, evenly, smoothing with a spoon.  Place the pan in the freezer
  • In the mixing bowl of a stand mixer, place the Heavy Cream, Sugar, and Vanilla, and whip with the Whisk attachment until stiff peaks form and the Cream is whipped.  Add the Cream Cheese, one at a time, and the 1/2 cup of Powdered Sugar, and blend until smooth and fluffy. Remove 1/3 of the Cheesecake Batter to a dish, and place it in the refrigerator. (This is the White – middle layer)   Add several drops of the Pink Food Coloring Gel to the Batter in the mixer, and mix well. Add more if needed, until the desired color of Pink is achieved.
  • Remove the Pan from the freezer, pour or spoon 1/2 of the Pink Cheesecake Batter into the Spring-form pan, and place it back in the Freezer.   When the Pink Batter is firm to the touch, about 2 – 3 hours, remove the White layer of Cheesecake Batter from the refrigerator, pour it on top of the Pink Layer, and place the pan back in the Freezer, until the White layer is set, 2 to 3 hours.  When the White layer is firm to the touch, remove the remaining Pink Cheesecake Batter from the refrigerator, and pour the Pink layer on top of the White layer, and place the pan back in the Freezer, overnight for best results.


  • Remove the Frosting from the container to a bowl, add the Green Food Coloring Gel, and stir, until you get a color that resembles green grass.  Place the Tip in a Pastry bag, and fill the bag with Green Frosting.  Using the bag/tip, pipe the Frosting onto the cheesecake in small short upward strokes – you may need to practice a little with the tip; place a piece of Parchment Paper on the counter, and pipe the Frosting onto the Parchment to practice with the tip – you can just place the Frosting back into the Pastry bag when finished.  Build up the Grass, by piping one layer on top of another, and using about 3 layers total.  Using a sharp, thin, serrated knife, cut the ends off of the Snoball cupcakes, making the Bunny Butts.  Place the Sno-ball cupcake ends on top of the Grass – See photos for placement.
  • Place the White Chocolate – melting chocolate – in a small dish, and melt it in the microwave. (you only need about 1/4 cup melted White Chocolate)  Dip the Bunny Feet in the White Chocolate, only barely dipping the NON-DECORATED SIDE of the Feet in the Chocolate – you only need enough to make them stick on the Cupcakes.  Place the Bunny Feet, one at a time, on the Cupcakes – see photos for placement.
  • Place the White Nonpareils in a shallow dish, Dip one Mini Marshmallow in the White Chocolate, immediately into the Nonpareils, and stick on the Cupcake, using the Photos as a guide for placement. Continue with the other two Mini Marshmallows, and add them to the Cupcakes.  With the Piping bag, go around the Cupcakes, placing grass around the edges, to make the Bunny Butts look as if they are burrowing into the Grass – See Photo.  Place the Cheesecake back into the Freezer until time to serve.  Do not remove the Spring form until time to serve.
  • When ready to serve, slice the Cheesecake into 2-inch pieces. Serve, and Enjoy!

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