Ingredients
Scale
1 cup graham cracker crumbs
1/4 cup butter, melted
16 oz cream cheese, softened
1/2 cup sugar
1/4 oz packet unflavored gelatin
2 tablespoons cold water
1 cup heavy cream
Blue food coloring
1 cup cherry pie filling
Instructions
- Prepare a muffin pan with liners.
- Combine the graham cracker crumbs and melted butter in a small bowl.
- Divide the crumb mixture between the muffin tin cavities and gently press down with a spoon to form the crust.
- Beat the cream cheese and sugar in a large bowl on medium-high speed until smooth and creamy.
- Slowly add the heavy cream to the cream cheese mixture, and beat it in on low speed.
- Add the gelatin and cold water to a microwave safe bowl and heat for 10 seconds or so until you have a clear liquid. Give it a good stir, then add the warm gelatin mixture to the bowl of cheesecake filling, and stir until well combined.
- Divide the mixture between 2 bowls and add blue food coloring to one bowl. Stir until a solid color has formed. Add each color to a separate piping bag.
- Pipe blue on top of the graham cracker crusts, then gently spread from the inside out with a small spoon. The mixture will be thick, so spreading is necessary.
- Repeat with the white layer, making sure to flatten the top as best you can.
- Put the muffin tin in the freezer for 2 hours to allow the cheesecakes to set.
- Unmold, (unwrap if desired), then top with cherry pie filling once ready to serve.
Notes
- Storage: Refrigerate
- Prep Time: 20 minutes
- Down Time: 2 hours
- Category: Sweet Treats