Ingredients
Equipment
Method
Step-by-Step Instructions
- In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Beat on medium speed for 2-3 minutes until smooth.
- In a separate bowl, whip the heavy whipping cream on high speed for 3-5 minutes until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gradually until airy and well combined.
- Divide the filling into bowls and add food coloring to create your pastel shades.
- Layer the colored cheesecake mixtures in mini cupcake liners in a muffin tin.
- Chill the filled muffin tin in the refrigerator for at least 4 hours until set.
- Gently peel away the cupcake liners and serve the cheesecakes on a platter.
Nutrition
Notes
Room temperature cream cheese and careful whipping are key to the texture of these mini cheesecakes. Chill thoroughly for best results.