Growing up we weren't allowed a lot of sweets and junk food. Perhaps that is why it is now my obsession? Truly the only time we got to have dessert with dinner was when we were with my grandparents. At my Italian grandparents' house it was Italian cookies (yum), rum cakes (ick), or Stella D'oro in a pinch. At my Irish grandparents' house it was lemon meringue pies, pineapple upside down cakes, and cheesecakes. Thinking back, I loved cheesecake. With all this new "found" time I am going back to my childhood favorites and putting a spin on them!
Rainbow Cheesecakes
Prep Time: 20 Minutes
Prep Time: 20 Minutes
Total Prep Time: 3 Hours
Servings: 12 Mini Cheesecakes
Ingredients
9 Graham Crackers
4 Tbsp Unsalted Butter (melted)
1 Package of Cream Cheese (room temp - leave it out over night)
1/2 Cup Sugar
3/4 Cup Heavy Cream
1 Tbsp Gelatin
Zest of 1 Lemon
2 Tbsp Lemon Juice
(Adapted from Handle the Heat)
Directions
1. Line a cupcake tin with cupcake liners - or you can use a mini cheesecake silicone mold, but be sure to butter it VERY well.
2. Measure out the cream and add the gelatin to it. Mix it together and set aside.
3. Place the graham crackers in a ziplock bag and mash up until it reaches a pebble-like consistency.
4. Add the melted butter and mix until all of the graham crackers are coated with butter.
5. Divide the mixture evenly in each of the cupcake wells - approx 1 Tbsp
6. Using the base of a glass press the graham crackers down until they are all together and a dense crust is created.
7. Place the crust in the refrigerator to chill.
8. Meanwhile, place the cream cheese and sugar into the bowl of a mixer and mix on medium until thick, creamy, and no lumps.
9. Add the heavy cream, lemon juice, and lemon zest and beat until the mixture is thick and fluffy - about 2 minutes.
10. Separate the mixture evenly into 6 small bowls.
11. Use food coloring to create the desired colors.
12. Take the crust out of the fridge and start layering the colors. I found it easiest to to one layer, and put it in the freezer for 10 minutes to set and move on to the next layer.
13. Place the cheesecakes in the refrigerator to set for at least 2 hours.
14. Top will whipped cream and serve cold!
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