St. Patrick’s Day Dessert: Rainbow Cheesecakes
Rainbow Cheesecakes ~ Bright and cheerful these rainbow cheesecakes are perfect for a St. Patrick’s Day dessert or fun for any day. Of course I couldn’t help throwing a cherry on top for added happiness.
Let’s ignore the fact that picture is not fabulous and. . . um, can we just focus on the how yummy and cute these little Rainbow Cheesecakes are. This weekend was a mad baking one so I had to quickly work through the photography portion of it.
It’s been crazy lately between all the birthdays and a job restructure shortly after just starting my job, acclimating to my job and then-it changes. Thankfully, it’s all for good and most importantly, I love it.
Life is finally slowing down and it’s all coming back into balance. Cole is settling in with his new babysitter. The family is settling into my later working hours from being home at 4:30 pm to 6:30pm. That’s a huge difference in time when you have a little one waiting for you every night. I finally feel like the frenetic pace of life is settling into something more even keeled and the sprinting shoes can now finally be shelved for awhile.
With that, I should be back on a regular posting schedule. Yay for that!
A few notes:
- This is incredibly easy to make but does require a mise en place set up, so line up five bowls with five spoons to mix each color. To assemble, you can use a spoon to layer each color, but it’s much easier and less messy if you place each colored batter into a Ziploc bag or pastry bag to pipe each color on top of one another.
- Add the color one drop at a time. I recommend two drops, but keep in mind I used Ateco coloring. If you use any other line, the amount may change so add your color slowly.
- The finished rainbow cheesecake will have slightly sunken centers, but that’s okay since it will be topped with whip cream.
- For more fabulous rainbow desserts checkout Amanda from I Am Baker’s Rainbow Pancakes and Katie of Good Life Eats’ Rainbow Cookies.
- For more St. Patrick’s Day Goodies check out my Irish Cake Bombs and Irish Brownie Bombs.
Makes 10-12 Individual Cheesecakes
Preparation: Heat oven to 350 degrees F. Line muffin pan wells with paper. Set aside five empty bowls and for each color preparation.
- 20 oz cream cheese, softened
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1/3 cup heavy whipping cream
- 2 eggs
- 2 small dots of each of these colors: purple, blue, green, yellow, orange and red
- Beat cream cheese and sugar until smooth. T urn mixer speed to low and add heavy whipping cream and vanilla extract and mix to combine. Add one egg at time and mix to combine.
- Divide finish cheesecake batter into five bowls (approximately ½ cup each). Add approximately 2 drops of food color to each bowl. Mix food color into batter until streaks disappear.
- Place each colored batter into a separate pastry bag. Pipe one single layer of each color into every well. Bake at 350 degrees for 30 minutes.