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Rainbow Cheesecake Easter Eggs

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  • Prep 60 min
  • Total 6 hr 0 min
  • Servings 16
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Egg-shaped cheesecakes with layers of rainbow colours. Recipe by Hungry Happenings.
Created May 22, 2018
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Ingredients

  • 1 pouch Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup butter, softened
  • 1 egg
  • 3 pkgs (250 g each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla
  • Gel food colour white, optional
  • Gel food colour purple, blue, green, yellow, orange, pink

Steps

  •  
    1
    Cookie Crust: Preheat oven to 325º F.
  •  
    2
    Mix sugar cookie mix and butter together until well combined. Stir in one egg.
  •  
    3
    Spoon 2 teaspoons of dough mixture into 2 silicone molds (with 8 oval-shaped cavities each).
  •  
    4
    Press dough mixture into an even layer and bake for 10 minutes.
  •  
    5
    Remove and immediately press down on dough around the puffed edges, flattening it into an even layer.
  •  
    6
    Allow cookie crusts to cool completely.
  •  
    7
    Cheesecake Filling: Place cream cheese blocks in bowl of a food processor (or stand mixer). Pulse until cream cheese is smooth.
  •  
    8
    Add sugar and pulse until combined.
  •  
    9
    Add eggs, whipping cream, and vanilla and pulse until well-blended.
  •  
    10
    If filling is overly yellow, add some Gel Food Colour White.
  •  
    11
    Equally divide filling into 6 bowls. Colour one bowl purple, another blue, green, yellow, orange and pink using Gel Colours.
  •  
    12
    Spoon about 2 teaspoons of purple filling over each oval-shaped cookie crust.
  •  
    13
    Repeat creating a blue layer, then a green layer, a yellow layer, an orange layer and finally a pink layer, tapping the mold on the counter a few times after adding each colour to remove any air bubbles.
  •  
    14
    Set molds on 9 x 13-inch baking pans.
  •  
    15
    Place pans in oven and pour about 3/4-inch boiling water into pans, being careful not to splash any onto cheesecakes.
  •  
    16
    Bake for 20 minutes. Remove pans from oven. Allow silicone molds to sit in hot water for 15 minutes, then remove and set on counter for 30 minutes.
  •  
    17
    Place in freezer for at least 3 hours, until cheesecakes are frozen solid.
  •  
    18
    Remove and un-mold the cheesecakes. Refrigerate until ready to serve.
  •  
    19
    Before serving, set cheesecakes out at room temperature for 15 minutes to soften.

Nutrition Information

No nutrition information available for this recipe
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