Ingredients
Cheesecake
- 1 ¼ cups heavy whipping cream
- 24 ounces cream cheese softened to room temperature
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- Pink purple, yellow, teal food coloring
- Whipped cream sprinkles, candy for topping (optional)
Crust
- 1/2 cup graham cracker crumbs
- 1 tablespoon sugar
- 2 tablespoons butter
Instructions
- In a large bowl using an electric mixer mix the heavy whipping cream until stiff peaks form.
- In another bowl combine the cream cheese, granulated sugar, sour cream and vanilla until smooth.
- Using your mixer combine the heavy whipping cream into the cream cheese mixture until well combined.
- Separate the batter into 4 bowls and dye each one a different color.
- Place the different batter in individual ziploc bags and snip off the ends.
- Pipe one color into 6 of the silicone molds.
- Bang the mold on the counter to level the batter.
- Repeat with the colors until almost at the top of the mold.
- In a microwave safe bowl melt your butter.
- To the butter add the graham cracker crumbs and 1 tablespoon of sugar.
- Spoon some of the graham cracker mixture onto the top of each cheesecake pressing the crumbs into the batter.
- Place the mold onto a tray and place in the freezer for 2-4 hours.
- Remove from molds, garnish and serve!
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for 30 days.
- You can make this in a regular 8 inch springform pan if you like.
- You can use any colors you like.
- Add 2 teaspoons of lemon juice if you want a lemon flavored cheesecake.
- I like to top these with a dollop of whipped cream, sprinkles and a little chocolate egg.