Ingredients
Scale
1/2 box (5.5 oz) vanilla wafers
1/4 cup butter, melted
16 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
0.25 oz packet unflavored gelatin
2 tablespoons cold water
1 cup heavy cream
Food coloring
Instructions
- Prepare the silicone muffin pan on a baking sheet to help keep it solid in place.
- Add the vanilla wafers to a food processor and crush until they’re a crumb-like texture. Add the melted butter and mix.
- Divide the crumb mixture between the muffin tin cavities and gently press down with a spoon to form the crust.
- Beat the cream cheese, sugar and vanilla in a large bowl on medium-high speed until smooth and creamy.
- 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 set aside.
- Slowly add the heavy cream to the cream cheese mixture, and beat it in on low speed.
- Add the warm gelatin mixture and stir until well combined.
- Divide the mixture between 3 bowls and add 1 drop each of red and blue to one bowl, 1 drop of yellow to another Bowl, and 1 drop of pink to another bowl. Stir until solid colors have formed. Add each color to a separate piping bag.
- Alternate piping colored mixture between the molds.
- Lay a parchment sheet on top of the muffin tin, and gently press it down on the batter to bring the colors together and flatten the cheesecake bites.
- Put the muffin tin (on the baking sheet) in the freezer for 2 hours to allow the cheesecakes to set.
- Unmold, and refrigerate until ready to serve.
- Top with whipped topping or make whipped cream with your leftover whipping cream before serving.
Notes
- Storage: Refrigerate
- Prep Time: 20 minutes
- Down Time: 2 hours
- Category: Sweet Treats