It is Easter and St Patrick’s Day themed posts here with the SRC!
What is the SRC you ask? SRC stands for Secret Recipe Club, and anyone can be a part of it! Just go to this website, fill out the form under “Join SRC”, and you are set to go! I love it because I get to explore amazing blogs that I haven’t yet found, and make their recipes!
For this themed reveal, I have been assigned Erin’s blog The Spiffy Cookie. What I love about her blog is that there are a lot of dessert recipes, so I felt right at home. The Blackberry Tart looks seriously amazing, and these Pig Cupcakes might be one of the cutest things I have seen in a while.
So choosing a recipe from Erin’s wonderful blog was very tough. It’s a good thing I had a focus of only St. Patrick’s Day or Easter recipes. Otherwise I would be browsing Erin’s site for ages.
When I saw these super colorful cheesecakes, I couldn’t resist making them! This might be because I am still a kid at heart, and anything colorful and sweet will make my day 30x better.
The only thing about these cheesecakes is that mine don’t look as good as Erin’s. I mean, it seemed like I didn’t have enough cream cheese for all of these cheesecakes, and also, the green leaked to the top of mine, giving the appearance that they have become moldy in the oven. But I would like to think that this gives the cheesecakes character. What do you think?
These colorful cheesecakes don’t only need to be reserved for St. Patrick’s Day. You could make them for a birthday party, potluck, girls night…the list can really go on. I just suggest that you make them, ASAP!
Mini Rainbow Cheesecakes just in time for St. Patrick's Day! These are so colorful and so much fun to make!
- 1 cup graham cracker crumbs
- 4 Tbsp melted butter, melted
- 2 Tbsp granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup unsweetened applesauce
- food colouring or gel
Preheat the oven to 325˚F. Line a muffin pan with paper liners and set aside.
In a small bowl, mix together the crust ingredients until fully combined. Divide the crust ingredients evenly into the bottom of the lined muffin tin.
Bake in the preheated oven for 5-6 minutes, or until golden brown. Allow to cool completely.
Meanwhile, beat together the cream cheese and 1/2 cup sugar in a stand mixer with a paddle attachment until smooth. Add in the egg, vanilla and applesauce, and mix until fully combined.
Divide the cheesecake batter into 6 small bowls. Add in food coloring to each bowl to make red, orange, yellow, green, blue and purple.
Scoop the cheesecake batter evenly into the prepared muffin pans in the order purple, blue, green, yellow, orange and red.
Return to the oven, and bake at 325˚F for 25-30 minutes, or until cooked through. Place in the refrigerator until cooled.