NO-BAKE MINI EASTER CHEESECAKES

NO-BAKE MINI EASTER CHEESECAKES

NO-BAKE MINI EASTER CHEESECAKES


Ingredients

½ ounce Grassland butter, melted

6 oz shortbread cookies (about 12 cookies)

1 packet unflavored gelatin

2 tablespoons cold water

1 lb. full-fat cream cheese at room temperature

½ cup granulated sugar

½ teaspoon lemon juice

1 teaspoon vanilla extract

½ cup whipped cream

½ cup sweet cream coffee creamer at room temperature (If you can’t find the recommended creamer, you can use an equal amount of heavy cream or whipping cream in the recipe instead)

Pinch of salt

Gel food colors

Candy eggs for decoration


Instructions

Place a jumbo silicone muffin pan on a baking sheet. Line non-silicone muffin pans with parchment paper, or use cupcake liners. (Hint- the parchment paper helps the cheesecakes slide out of the non- silicone muffin pan much easier than without).

Grind the shortbread cookies in a food processor until well blended. Mix in a bowl with Grassland butter.

Divide the cookie crumbs into six of the muffin tins, and press firmly into the bottom for the crust of each cheesecake. Remember the larger the muffin tin, the more opportunity to layer colors.

Place the cold water into a bowl, and sprinkle the gelatin on top. Whisk together, then let stand to allow the gelatin to absorb the water. Once it feels firm, microwave for 10-15 seconds until liquid is reached.

Place cream cheese into a bowl and beat until smooth. Add sugar, lemon juice, vanilla, and salt until well blended. Scrape the bowl as needed.

With the mixer on low, add the cream and cream cheese, mixing until well combined. Add the gelatin.

Divide the cheesecake into 4 portions (each should be about 7 oz). Stir a drop of gel food coloring into each one, and mix until the color is blended.

Divide your first color between the 6 cavities, spread until smooth, then add another colored layer on top. Continue to layer the cheesecake colors until all have been added to the pan. Smooth the tops of the cheesecakes, then place in the freezer for at least 2 hours.

To unmold, simply press from the bottom of one of the cavities and turn upside down, pushing the cake out into your hand. If the cake does not come out, pick up the sides of the parchment paper and remove.

Let the cake sit at room temperature for 30 minutes to defrost before serving.

To decorate, top each cheesecake with a swirl of whipped cream, and a few candy eggs.