This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my disclosure policy for more information.
These No-Bake Mini Cheesecakes are the perfect no-sweat, no-effort Easter dessert. They’re cute and easy pastel striped cheesecakes, with no baking required!
Easy Easter Cheesecakes
When it comes to popular Easter desserts, you probably usually think of things like carrot cake, fresh fruit tarts, and fun candies like peanut butter eggs and truffles.
Cheesecake probably isn’t the first thing that pops into your mind…until now. Once you make these adorable, easy Easter No-Bake Cheesecakes, you’ll want to make them an Easter tradition for your family year after year.
Since this recipe was first published in 2017, it has been liked, shared, and pinned hundreds of thousands of times, and gotten more rave reviews than any other Easter recipe on SugarHero. Readers love how beautiful and easy the cheesecakes are, and I’ve heard from many people that they have become a yearly spring staple at their family celebrations!
If you want more gorgeous spring desserts, don’t miss our Pastel Rainbow Gelatin Cups, Hydrangea Cakes, Easy Chocolate Flower Cupcakes, or Cherry Blossom Petit Fours!
Why You’ll Love These Easter Cheesecakes
There are so many reasons you’ll fall in love with these beautiful pastel-striped cheesecakes! Here are just a few of their charms:
- They’re easy – no baking required! (more on this below)
- They can be made in advance and kept in the freezer for over a week
- They’re a crowd pleaser – who doesn’t love cheesecake?
- They’re mini sized, so no need to mess around with slicing a whole cheesecake
- The pastel colors makes them perfect for Easter
- The light and fresh texture goes well with berries, whipped cream, etc
What’s a no-bake cheesecake?
Another reason to love this recipe? They are not your traditional cheesecakes! These no-bake babies have a soft and fluffy texture, closer to a cream cheese mousse than to the ultra-dense New York Style Cheesecake.
A traditional cheesecake can feel indulgent, yes, but also very heavy. These are a gateway cheesecake, perfect for convincing cheesecake skeptics and for delighting long-time cheesecake lovers alike.
No-bake cheesecakes contain a lot of cream cheese, which gives them that signature tangy cheesecake flavor. But instead of adding eggs and baking the cheesecake, this recipe uses gelatin to provide stability and body, and whips heavy cream into the cream cheese mixture to lighten the texture. If cheesecakes typically feel too dense or heavy for you, a no-bake cheesecake might be the perfect recipe for you!
🧾 What You’ll Need
Here’s a summary of what you’ll need to make these mini cheesecakes. You can find more detailed information in the recipe card down below. (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Shortbread cookies: the crust is made from buttery shortbread cookies. You can also use graham crackers or another type of cookie, but you may need to adjust the amount of melted butter in the crust to account for different crumb textures.
- Unflavored gelatin: Gelatin gives the cheesecakes stability and helps them keep their shape at room temperature. If you don’t want to use gelatin, you can assemble and serve the cheesecakes in glasses or parfait cups. See the FAQ below for more information and alternatives.
- Cream cheese: Use full-fat bricks of cream cheese–do not use “lite” or fat-free cream cheese, and don’t use the whipped variety in tubs. Make sure the cream cheese is at room temperature before beginning.
- Granulated sugar: The granulated sugar adds just enough sweetness to balance out the tangy cream cheese. And no worries about grittiness–it dissolves perfectly so there’s no grainy texture.
- Heavy cream: You can use either heavy cream or whipping cream in this recipe. The recipe also lists “whipped cream,” which is optional and used for decorating.
- Vanilla bean paste: I love vanilla bean paste for its bold vanilla flavor, but you can substitute vanilla extract, or another flavored extract like lemon, orange, almond, or coconut.
- Silicone muffin pan: The #1 piece of equipment you’ll want is this silicone jumbo muffin pan. A silicone pan is a must for easily unmolding the cheesecakes, and this pan makes perfect individually sized desserts. It also has straight sides, which look really nice, and the soft silicone is easy to work with.
- Tart tamper: If you often make cheesecakes, tarts, or graham crusts, you’ll also want to pick up a tart tamper. They’re cheap and will give you perfectly even crusts, every time!
📋 How to Make Easter No-Bake Cheesecakes
The keyword with this recipe is SIMPLE. It’s made with just 1 batch of cheesecake tinted 4 different colors, layered on top of each other, one after the other, no chilling required in between. Score! Here’s a quick summary of how everything comes together:
- Make a quick crust from crushed shortbread cookies and melted butter, and press it into the silicone muffin pan
- Combine unflavored gelatin and cold water, and mix them together. Let it sit for a few minutes so the gelatin absorbs the water.
- Mix the cream cheese, sugar, lemon juice, flavorings, and cream until nice and smoooooth.
- Warm up the gelatin until it is liquid, then mix it into the cream cheese mixture.
- Divide the cream cheese into 4 parts, and color each one a different color.
- Layer the colors on top of each other on the crust.
- Freeze the cheesecakes until very firm.
- Pop them out of the pan, and decorate! The final touch is a swirl of whipped cream, a pinch of Easter sprinkles, and a candy egg or two (or three).
💡 FAQs and Troubleshooting
Here are the most common questions we get about this recipe. If you have questions or are having trouble with the cheesecakes, take a look and see if this answers your question. If not, you’re welcome to leave a comment below so we can help troubleshoot!
These Easter No-Bake Cheesecakes are such a beautiful spring dessert, and are sure to be the hit of your Easter table. If you like these, you’ll also love some of our other Easter desserts, like these adorable Spring Chick and Easter Basket cupcakes, delicious Peanut Butter Easter Eggs, and fun Bunny Cake.
💜More Pastel Easter Recipes
Frosted Easter Brownies
New York Style Cheesecake
Easter No-Bake Mini Cheesecakes
- 6 oz shortbread cookies, approx. 12 round cookies
- ½ oz unsalted butter, melted
- 1 packet unflavored powdered gelatin, 1/4 oz, or 2.5 tsp, see Note below
- 2 TBSP cold water
- 1 lb cream cheese, full-fat, at room temperature
- 3.5 oz granulated sugar, ½ cup
- ½ tsp lemon juice
- 1 tsp vanilla bean paste, can substitute vanilla extract
- Pinch of salt
- 1 cup heavy cream, at room temperature
- Gel food coloring, 4 colors recommended, I use Americolor brand
- ½ cup whipped cream, to decorate
- Candy eggs, to decorate
- Sprinkles, to decorate
- Place a jumbo silicone muffin pan on a baking sheet. Blitz 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 between the 6 cavities in the muffin pan, and press them firmly into the bottom of the pan to form your cheesecake crust.
- 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. Once it feels very firm, microwave it for 10-15 seconds, until fully melted and liquid.
- 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 bean paste, and salt, and mix well, scraping the bottom and sides of the bowl occasionally.
- With the mixer running on low speed, gradually add the heavy cream, mixing until everything is smooth and well-combined. Finally, add the liquid gelatin and mix it in. Finish mixing by hand, scraping the sides and bottom well.
- Divide the cheesecake into 4 portions (each should be about 7 oz, if you want to measure them out.) Stir a drop of gel 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—I found it was fastest and easiest to use a cookie scoop, but you could use a regular spoon, or even pipe the cheesecake in if you want to be really precise. 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. It's important to work fairly quickly during this step, so the cheesecake colors don't start to set too much and become difficult to spread.
- Smooth the tops of the cheesecakes, then place them in the freezer for at least 2 hours to firm up. (The exact time will depend on the temperature of your freezer.) They should feel very solid to the touch before you try to unmold them.
- To unmold, press from 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.
- To decorate, top each cheesecake with a swirl of whipped cream, a pinch of sprinkles, and a few candy eggs.
- Store the cheesecakes, well-wrapped, for up to 4-5 days in the refrigerator. Serve chilled but not frozen.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
Hello and thank you for this beautiful recipe. Do you have a recipe for the whipped cream topping?
You’re welcome, Noemi! I typically use 1 cup of cold heavy cream, 2-3 TBSP powdered sugar, and 1 tsp vanilla extract. Beat with a mixer fitted with a whisk attachment. It works best if your bowl and whisk are both cold as well. Beat until it just starts to form firm peaks, and enjoy! 😀
I made these last Easter and they were a total Hit!! everyone loved them. I had to use Gluten free shortbread cookies for crust, no one couldn’t tell the difference. Also I had to make a large quantity and transport them for a family (50) dinner, so I used clear plastic cups to make it convenient
. I have had requests for this rear already so thank you for a new family favorite!
Hey Marcia, I am so glad to hear it! It sounds like it worked out great. I am happy to have helped!! Thanks for your response!
Hi, I love this recipe, I was wondering if it could be done in advance and left in the freezer for a couple of days. Thank you
Yes absolutely! I would recommend leaving them in the pan and wrapping them in plastic wrap so they don’t absorb any air or smells! I would love to hear how it goes!
Hi I was wondering if I can do without the creamer because I’m not sure how to use it in powder form as we don’t have liquid form in Western Australia? And can I use normal food colouring?
Hi Shelley! If you can’t find the creamer, you can just use regular cream (heavy cream or whipping cream) instead, and it’ll work just fine. 🙂
cant wait to try this i love to bake and this would be great i have everything cant wait to try more of the recipes
Hey Madison, I am excited for you to try it as well!! I would to hear how it goes, and see pictures! Good luck!
I have seen the question asked a couple of times but did not catch the answer. Can liquid food coloring be used in place of gel? Thank you in advance. Look forward to trying this recipe. Virginia C.
Hey Virginia, yes you can! You may just have to add a little extra coloring so you can achieve the color you want, it should work fine though! I would love to hear how it goes! Thanks!
Do you have any cook books available for purchase? I would love to try all your recipes
Hey Nicole, I would love for you to try them as well! I generally use my blog for keeping my recipes on, however I do have a cookbook for candy making. I will link it for you and I would love to hear if you give any of the recipes a try! Thanks so much for your feedback! https://amzn.to/2RVEP4l
Do you think these would work with mini muffin silicone pan for a smaller dessert. Like bite sized ?
Hey Melissa, yes definitely I think that they will be so cute! I would love to see how they turn out!
Im super excited to try these but i am thinking of putting them in cupcake or mini cupcake liners. Do you think that would be a good idea?
Also could i use graham crackers for crust instead of shortbread cookies?
Hey Ashley, yes definitely! You will have to use a bit more butter since the cookies are buttery to begin with. I would suggest adding the butter and checking the texture in between until it is about the texture of sand when you squish it between your fingers. I would love to hear how it goes!
Hey Ashley, Yes! I think that would work great. I know other people have done it and had great success, I would love to hear how it goes if you give it a try! Thanks!
Made these for a baby shower and they were a hit !! Just adjusted the colors for a baby girl instead of Easter. Can be used for any occasion really !!!!!!
Hey Nik, that sounds amazing! I am so glad to hear it worked out so well!! Thank you so much!
This is probably a silly question, but I don’t have a silicone muffin pan. I do have silicone Easter egg shaped pan that have designs on the eggs. Will this work or will the crust crumble when removing?
Hey Shelia, I can’t say for sure. I would be a little worried of the crust not holding together. Since it is a no bake recipe I would suggest maybe putting some cardboard (or something of the sort) inside the bottom of the sections to create a flat surface. That way you can take full advantage of the silicone sides. I hope that helps and wold love to hear how it goes! Thanks!
Have you tried to make it sugar free?
Hi Tammy, I have never tried to use a sugar substitute, so I can’t say how well it would work. If you do try, please let me know how it goes!
What would 1 lb of cream cheese equal to. As in ounces.
Hi Carrie, 1 lb is 16 oz.
Can this be made as a full size cheesecake? If so do I need to add more of the ingredients?
Hi, Megan! Yes, it can. What size cheesecake are you looking to make and how many people do you want it to serve? One batch of this makes 6 mini cheesecakes, so it makes about 6 decent size servings. You could make it in a 6-7″ springform pan and serve 6 (or up to 8 people if they want smaller slices). If you’re serving a larger crowd, you can do it in a 9″ springform pan. I would multiple everything by 1.5x to make a 9″ cheesecake.
Also, I would recommend lining the sides of the pan so the cheesecake doesn’t stick to it. You can line it with a ring of foil, parchment, or if you have plastic cake strips, one of those. This will just make it easier to remove the cake from the pan and get nice clean sides later.
Hi, tastes very nice but after I added the slightly warmed gelatine mixture very tiny lumps appeared in the cheesecake. I used a 12g packet Dr Oetkler. The consistancy, texture and setting were perfect. Sieving and extra beating would not remove the lumps. Any ideas what went wrong please?
I am usually pretty good with recipes like this, and the gelatin completely ruined the mix. as soon as I started to pour it in the mixture it clumped up and caused an ooey gooey mess. the temp of the mix was room temp and the gelatin was not hot. Talk about a frustrating time! Back to the grocery store for something for our easter dessert.
Nikki, I’m so sorry to hear that they didn’t turn out for you. Can you tell me about the gelatin you used? What brand and what amount? How did you measure it?
Mine did the same thing…as soon as I added the gelatin (Geltine), it clumped up the perfectly smooth cream cheese mixture. Everything turned out okay, but would like to try again!
As soon as I added the gelatin it clumped up. I threw it out started again. Same thing, made it lumpy, put it in the molds, in the freezer for 2 hours. Popped them out. The looked beautiful, so glad I decided to try one before I took them to my Easter gathering. There were chunks of gelatin throughout, they were inedible.
I was up until 3 am making lemon cupcakes and cream cheese frosting.
I used a 1/4 oz of Knox gelatin and 2 TBSP water. More water maybe would have helped ♀️
Same problem. The gelatin was a long string and had to remove. The crust was a crumble mess. I will make again but clearing measurements need to be altered from the recipe. Made them for Easter. Was embarassing. Felt frozen (5hrs) and melted in 10 min.
The recipe was good, but I recommend not using a regular muffin pan in exchange of the silicone pan… you cant put all layers in and I had to use a rubber mallet to beat them out!! Over all they tasted good but definitely did not turn out the way I thought they would.
Oh no! Sorry to hear they were hard to get out. As mentioned in the post, if you use something other than a silicone pan, I recommend lining the sides of the pan with something (like cupcake liners) so you can easily remove them later, because the cheesecake filling will stick to the sides. I’m glad you enjoyed the flavor!
I want to try the recipe, it looks stunning. Disney World just started selling them too. The recipe says 1/2 oz of butter, that seems very little. Just want to make sure the measurements are correct. Thank you.
Thanks! Someone else mentioned Disney or Epcot now has something similar. I’d like to check them out! That is the amount of butter I used for shortbread cookies. The cookie crumbs were pretty buttery and held together pretty well so they only needed 1 TBSP (1/2 oz) of butter. If you use graham crumbs, or if your cookie crumbs seem much drier, you might want to use a little more butter. You’re just looking for the cookie layer to have the texture of wet sand before you press it into the container. Hope this helps!
Can you also put this in like a 9 by 13 pan?
Hi Norma! You can put it in a 9×13 pan, but the layers will be very thin. I would recommend either doubling the filling, or just sticking to 1 or 2 colors.
I used clear plastic 9oz cups that are narrower at the bottom it came out beautiful thank you so much
Diana, I’m so glad to hear that you made them and loved them! Thanks for the feedback!
Wow! These were extremely flavorful!!! 5 stars for flavor! I did not have vanilla paste and only a little bit of vanilla extract left, so added almond extract as well. I ran into an issue with the serving size. I had to make 24 cupcakes but ended up having enough batter left over for a whole cheesecake. Also, how do I prevent these from melting? I allowed them to freeze for over 2 hours, took them out to thaw 30 minutes before party. Everyone ate first before going for dessert, but the cheesecakes had melted and the bottoms got soggy. What’s the max you can leave these out?
Hi Courtney! I’m glad to hear that you enjoyed the cheesecakes, and the picture of them is SO cute! Thanks for sharing!
So sorry to hear about the melting issue though! To be honest this is a new one for me, I haven’t heard of anyone else having this problem. Since you had so much excess batter left over (which is also very unusual!!) I’m wondering if there was a measurement issue somewhere? It doesn’t sound like it affected the taste but it might have affected the texture and made it softer/wetter than normal. Fortunately it sounds like it was a minor mishap!
OMG it’s soo cute….
It worked for meh but before I add the food coloring can I instead use liquid food coloring?!!!
Anyways it going so far so good
Hey Chantal, That is totally fine! I generally recommend using gel only because you can use less and get a more pigmented color without having an impact on the texture. In this case they are pastel so I don’t see that being an issue! I would love to hear how it goes. Thanks for your feedback, I am glad to hear you like them!
Can I use flavored jello for my layers? I really want to use this one for Easter.
Hi JaNae! Great question. Do not replace unflavored gelatin with flavored gelatin. The flavored variety contains less gelatin than a packet of unflavored and will effect the stability of the dessert. Furthermore, flavored gelatin has a lot of sugar in it which will change the texture of the no-bake cheesecakes. If you are just looking to up the flavor profile, you could add a tsp of your extract flavor of choice. Taste and add more until it suits you. I hope that helps.
Made this recipe into a 6” gluten free birthday cake and it was FABULOUS! I substituted heavy cream for the creamer. I used 1.5 times this recipe to fill a 6” springform pan. I needed to make the crust gluten free so I made an oatmeal/ground almond crust. Thank you for your detailed instructions. I will be making this again for my guests!!!
I am unable to upload my picture. 🙁
Hey Marilyn, That sounds great! I am sorry your photo wont work, I would have loved to see it! I appreciate all your feedback on the recipe! I am happy to know it was enjoyed!! Thanks!
Hi! The International Delight Sweet Cream creamer, is there another name on this? Can’t find this in Sweden! what is it?! Neeeed to do this cute recipe!!
Hey Elise, You can substitute if you are unable to find ID. Just substitute an equal amount of cream (either heavy cream or whipping cream will both work) for the creamer in the recipe. I am excited for you to try it out. I would love to hear how it goes!
Hello, I’d like to make this recipe but with a graham cracker crust–how many grams/oz/crackers should I crush up? Thanks so much!
Hey Robin, I would suggest using 12 graham crackers finely crushed it should be about 1 1/2 cups. You will need also need to increase the butter since the graham crackers wont be as buttery as the shortbread cookies. I would say use 2 oz. of butter. My suggestion would be to only add about half and slowly add it while mixing and testing the texture in between adding the butter. The texture you are going for is like wet sand, feel free to adjust accordingly to get the desired texture. I hope this can give you some guidance and I would love to hear how it goes once you give it a try!
I just made this and used the 9 Oz clear plastic cups. 12 graham crackers are double what you need. I would use 6 graham crackers and 3 Oz of butter and it would be the perfect amount and consistency.
Thanks for letting us know, and I hope you enjoy them!
Can you use jello gelatin instead of the plain gelatin?
I haven’t tried it but would recommend sticking to plain gelatin if possible. Jell-o has a lot of additional sugar so the measurements/weight of the gelatin amount would be way off. Could be a fun idea to play around with, but the results might not match what you see in the pics and video here. 🙂
I used 12 Oz graham crackers and 2oz butter to make 12. Crust still was crumbles. You really need to just add butter slowly until it’s sticky. Mine came out all crumbled following this. Tasted good but was disappointed.
Hi Christina, For graham crackers, you would need to use more butter. The recipe as written uses shortbread cookies, which have much more fat and naturally stick together better than graham crackers do–that’s why the butter amount is lower in the crust.
This is such a great recipe. Can’t wait to give it a try as cheesecakes are my favorite 🙂
Hey Marie, I am so glad you like them! Thank you so much for your feedback!
Cute Easter dessert idea! Love the layers 🙂 It’s something the kids would enjoy making with me too – as they get older it is harder to find things that they want to do with Mom haha!
Hi Dawn, this is perfect then! I absolutely love this recipe! I would love to hear if you give it a try, I hope you like it as much as we do! Thank you so much for you response!
can you substitute Stevia or other non-sugar to reduce total carbs? I have a Type 1 grandson. This is our first holiday since diagnosis and trying for sugar-carb limited recipes. Thanks.
I haven’t tried it myself, so unfortunately I can’t say for sure. My guess is that Swerve or something similar would be your best substitute. Please let us know how it goes if you give it a try!
Can you make this into a regular, full-sized cheesecake (8”)?
Any crust recipe with vanilla Oreo cookies?
I made these for Easter! My husband is not a dessert person but LOVED these. He keeps talking about them. His bday is this week and he wanted a red velvet layer cheese cake. I’m thinking of using this recipe without the good coloring to make the cheesecake layer! But going to use a 9in springform pan. Do you think it could work?
Haven’t made it yet but my grandkids will love making them with me
I’d love to hear how they turn out for you, Kelly!
Wow, these cheesecakes look amazing. I look forward to making these soon.
Wow, this recipe look delicious. I never get tired of baking so adding this to my favorites.
I make a simple ice box cheesecake with cream cheese, sweetened condensed milk, and vanilla extract, could I just add the gelatin to that and make it the same way?
Hi Kyle, Without having tried it I can’t say for sure, but my guess is that it would work just fine!
What are the four colors of the cheesecake? I can’t find the pastel colors. Is the 1/2 cup cream for the cheesecake filling “heavy whipping cream” ? Thank you very much. Looks beautiful.
Hi Cindy, The colors aren’t specifically pastel–they’re regular colors and I just used 1-2 drops so they came out light. 🙂 I used Americolor Lemon Yellow, Sky Blue, Soft Pink, and Regal Purple. And yes, heavy whipping cream is perfect!
This recipe was amazing! I practiced it for Easter, and it tasted delicious! I can’t wait to see everyone’s reaction when they try it!
Kay I’m so thrilled to hear that! Happy Easter!
These cheesecakes are super cute! I’m going to try to make them for easter.if I make them Saturday how should I store them so they will be nice for Sunday? Should I take them out of the mold after the 2 hours and put them in the fridge overnight or leave them in the mold and keep them in the freezer till morning or will that just mess them up we won’t be eating them till Sunday evening what do u recommend?
I would keep them in the freezer overnight and remove them in the morning. Keep them in the fridge (so they can have a nice slow fridge defrost throughout the day) and then decorate with whipped cream shortly before serving in the evening. Hope you love them!
Can I make the day ahead and store in the fridge? Will the crust get soggy?
The day ahead is totally fine!
Hi, trying to make these and want to know if I can use pectin as a substitute for gelatin. I couldn’t find any unflavored gelatin at the store!
Hi Stephanie, I haven’t used pectin but I don’t think that would be a good substitute. I would probably recommend omitting the gelatin entirely and just making them in clear glasses or parfait cups. The flavor will be the same, and since you’re not molding them you don’t’ need to have the gelatin to help them keep their shape.
It was very easy to make and the layered colours made them look lovely. Made them for Easter lunch and everyone loved it. I made mini cheesecakes (Silicone tray with 12) and the 1x quantity got me 24 mini cheesecakes. This is the first time I ever made cheesecake and though it was not the regular cheesecake it was yummy and a perfect dessert for Easter. Thank you for sharing the recipe.
Briony I’m so glad to hear that you enjoyed the recipe! And mini cheesecakes sound adorable and perfect for Easter!
They taste great. Would have been nice had the recipe had the correct measurements because this does not make 6. They took. 5 hours to freeze, the crust never comes together with that little butter. Next time I’ll make sure to adjust accordingly because someone clearly just threw measurements in there. I doubled to make 12 regular muffin size. Even then the crust way off….
Hi Christina, I’m sorry you had some difficulties with the recipe. I mentioned in another comment that since you swapped in graham crackers for the shortbread cookies, they would need more butter since they’re much less buttery than cookies. The quantities in the recipe are exactly what was used to make the cheesecakes shown in the images and pictures, but different pans will yield different results.