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Rainbow Cheesecake Easter Eggs

  • Prep 60 min
  • Total 6 hr 0 min
  • Servings 16
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Egg-shaped cheesecakes with layers of rainbow colors. MORE + LESS -

Beth Klosterboer Beth Klosterboer
September 20, 2016


Cookie Crust:

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

Cheesecake Filling:

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


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  • 1
    Cookie Crust: Preheat oven to 325º F.
  • 2
    Mix sugar cookie mix and butter together until well combined. Stir in one egg.
  • 3
    Spoon 2 teaspoons of dough mixture into 2 silicone molds (with 8 oval-shaped cavities each).
  • 4
    Press dough mixture into an even layer and bake for 10 minutes.
  • 5
    Remove and immediately press down on dough around the puffed edges, flattening it into an even layer.
  • 6
    Allow cookie crusts to cool completely.
  • 7
    Cheesecake Filling: Place cream cheese blocks in bowl of a food processor (or stand mixer). Pulse until cream cheese is smooth.
  • 8
    Add sugar and pulse until combined.
  • 9
    Add eggs, whipping cream, and vanilla and pulse until well-blended.
  • 10
    If filling is overly yellow, add some Betty Crocker™ Gel Food Color White.
  • 11
    Equally divide filling into 6 bowls. Color one bowl purple, another blue, green, yellow, orange and pink using Betty Crocker™ Gel Colors.
  • 12
    Spoon about 2 teaspoons of purple filling over each oval-shaped cookie crust.
  • 13
    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.
  • 14
    Set molds on 9 x 13-inch baking pans.
  • 15
    Place pans in oven and pour about 3/4-inch boiling water into pans, being careful not to splash any onto cheesecakes.
  • 16
    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.
  • 17
    Place in freezer for at least 3 hours, until cheesecakes are frozen solid.
  • 18
    Remove and un-mold the cheesecakes. Refrigerate until ready to serve.
  • 19
    Before serving, set cheesecakes out at room temperature for 15 minutes to soften.

Nutrition Information

No nutrition information available for this recipe
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.

Start by making a cookie crust using Betty Crocker® Sugar Cookie Mix. Scoop 2 teaspoons of dough into each oval and press it down into an even layer before popping them in the oven for 10 minutes.

When you take the molds out of the oven the cookie dough will have puffed up, so use the back of a spoon to flatten out the edges of the cookies so you once again have a nice even layer of crust. Then let the cookies cool completely.

Whip up the cheesecake filling in a food processor or using a mixer. Once the filling is made, tap the bowl on the counter several times to remove any big air bubbles.

If your eggs have nice bright orange yolks, the cheesecake filling might look quite yellow which will make creating certain colors like blue challenging. You can add some Betty Crocker® white gel coloring to lighten the cheesecake filling.

Then divide the filling into 6 bowls, with about 13-14 tablespoons in each, and add the colors of the rainbow. One bowl will be purple, another blue, green, yellow, orange and pink.

Set your molds on 9x13-inch baking pans for stability and so you can bake the cheesecakes in a water bath. Bring a pot of water to a boil and set aside until needed.

Start by spooning 2 teaspoons of purple filling over each cookie crust.

If you want some eggs with purple tops (instead of pink) flip the colors and start with pink and end with purple instead.

Then add a blue layer, then green, yellow and orange.

You can spoon on the filling and spread it out in a thin layer. Or you can pour the filling into disposable pastry or zip-top bags and pipe the filling in a thin layer. Just be sure you get the same amount of filling into each.

Finally, top with pink.

Place the pans in the oven and carefully pour boiling water into the baking pan, being careful not to splash any water on the cheesecakes, and bake for 20 minutes.

Remove and allow the silicone molds to sit in the hot water for 15 minutes. Then remove the molds and set on a cooling rack for 30 minutes before placing in the freezer for at least 3 hours.

Once the cheesecakes are frozen solid, they will be really easy to remove from the molds. Just turn the mold upside down and press on the back side to push the cheesecakes out.

Turn them right side up and refrigerate until youn t ready to serve them.

If you want to serve right away, place on a serving plate and allow them to thaw.

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