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Rainbow Cheesecake Easter Eggs

Rainbow Cheesecake Easter Eggs
  • Prep 60 min
  • Total 6 hr 0 min
  • Servings 16
Egg-shaped cheesecakes with layers of rainbow colors.
By Hungry Happenings
Updated May 10, 2017

Ingredients

Cookie Crust

  • 1 pouch (17.5 oz.) Betty Crocker™ Cookie Mix Sugar
  • 1 stick butter, softened
  • 1 egg

Cheesecake Filling

  • 3 blocks (8 oz) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla
  • Betty Crocker™ gel food color white, optional
  • Betty Crocker™ gel food color purple, blue, green, yellow, orange, pink

Steps

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
15g
73%
Trans Fat
1g
Cholesterol
120mg
40%
Sodium
310mg
13%
Potassium
100mg
3%
Total Carbohydrate
40g
13%
Dietary Fiber
0g
0%
Sugars
29g
Protein
5g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Don't you just love the Easter season? The dreary browns of winter blossom into bright and cheerful colors. It's the perfect time of year to create a festive rainbow dessert like these cheesecake eggs. It's a holiday tradition to color Easter eggs, so this year after you finish dipping hard boiled eggs into bowls filled with colored dyes, grab some Betty Crocker® Gel Food Colors, whip up a batch of lusciously creamy cheesecake filling, and color away. Fill your bowls with purple, blue, green, yellow, orange and pink cheesecake filling, then layer each color over a crunchy cookie crust to make the prettiest Easter egg dessert you've ever seen. To make these Easter egg-shaped desserts, you'll need two silicone molds with a total of 16 oval cavities. This fun, rainbow dessert is the perfect Easter treat!
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