Rainbow Cheesecake Easter Eggs

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.