Directions
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Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until it resembles wet sand. Press 1 tablespoon firmly into each cavity of a lined 12-cup muffin tin. Chill while making the filling.
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Whip the cream: In a chilled bowl, beat the cold heavy cream until stiff peaks form, about 2-3 minutes. Set aside. The texture will be tremendous, adding a lightness to your filling.
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Make the cheesecake base: In another bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth, for about 1-2 minutes.
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Fold gently: Add half of the whipped cream to the cream cheese mixture and fold together gently. Then, fold in the remaining whipped cream until fully incorporated.
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Divide and tint: Scoop the mixture into three separate bowls. Add gel food coloring to each bowl, mixing until you achieve your desired pastel shades.
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Layer the cups: Using a spoon or piping bag, layer each of the colors into the crusts, creating beautiful swirls and layers.
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Top and chill: Press a few of the Easter-themed candies into the surface of each cheesecake. Refrigerate for at least 4 hours or overnight to let the flavors meld.
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Serve chilled: Remove from the fridge about 10 minutes before serving. Gently peel away the liners before plating your mini cheesecakes for a tremendous presentation.
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