Looking forward to our baking class on Saturday!  See below for the recipes and I created an ingredient list and other things you need.  I love these mini no-bake cheesecakes - you can do any color and a gradient of one color would be really pretty.  For the topping you can do mini shortbread cookies or candies to match your colors!
May 2020
  • Plastic  9 oz cups  like below - extra points if you can get the Chinet Cut Crystal cups as they are so pretty!  You can also use small mason jars.
  • Gel Food Color
  • Small Cookie Scoop
  • Mixer - stand or hand mixer
  • Rolling pin or food processor to grind up cookies for crust
  2. Heavy Cream 8 oz (more if you want to do topping)
  3. Sugar
  4. Vanilla
  5. Butter (1 cup - 2 sticks if you are making shortbread cookies)
  6. Butter 2 tbsp for crust
  7. Flour, baking powder if you are making cookies
  8. Shortbread cookies (or make your own below)
DO AHEAD OF TIME - you can also buy shortbread cookies (Lorna Doone brand is good) or graham crackers to do the crust part.
Classic Shortbread Cookies - for crust and to make small flower shaped cookies for garnish.
  • 1 cup  butter, softened
  • 3/4 cup  powdered sugar
  • 2 tsp   vanilla extract
  • 2 cups  all-purpose flour
  • 1/4 tsp  baking powder
  • 1/8 tsp  salt
  1. Preheat oven to 350 degress
  2. Beat 1 cup softened butter at medium speed with an electric mixer until creamy.
  3. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract until blended.
  4. Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt. Gradually add flour mixture to butter mixture, beating at low speed until blended.
  5. Place on parchment paper sheet - roll 1/4 thick, place on cookie sheet and freeze for 5-10 minutes until well chilled. 
  6. Using small cookie cutters, cut shapes and place on parchment paper,
  7. Top with colored sugar or sprinkles if desired.
  8. Freeze again for a few minutes. 
  9. Bake until edges of slices are golden around 8 minutes.
  10. Remove shortbread from baking sheets, and place on wire racks; let cool completely (20 minutes).
    •    6 oz shortbread cookies approx. 12 round cookies
    •    2 tbsp melted butter
    •    1 lb full-fat cream cheese at room temperature (2 - 8 oz blocks)
    •    3.5 oz granulated sugar ½ cup
    •    1 tsp vanilla extract
    •    Pinch salt
    •    1 cup heavy whipping cream at room temperature
    •    Gel food colors
    •    ½ cup whipped cream (for topping)
    •    Candy eggs and sprinkles to decorate

  1.  Place cups on a baking sheet. Blitz the shortbread cookies in a food processor until they’re fine crumbs, or crush them in a plastic bag with a rolling pin until they’re finely crumbled. Mix them in a bowl with the melted butter.
  2. Divide the shortbread crumbs between the 6 cavities in the muffin pan, and press them firmly into the bottom of the pan to form your cheesecake crust.
  3. Put the cream cheese in the bowl of a large stand mixer fitted with a paddle attachment, and beat it until it is smooth, creamy, and free of lumps. (A hand mixer can also be used.) Add the sugar, vanilla and salt, and mix well, scraping the bottom and sides of the bowl occasionally.
  4. With the mixer running on low speed, gradually add the cream and creamer, mixing until everything is smooth and well-combined. Finish mixing by hand, scraping the sides and bottom well.
  5. Divide the cheesecake into 4 portions (each should be about 7 oz, if you want to measure them out.) Stir a drop of gel food coloring into each one and mixing until the color is smooth and uniform.
  6. Take your first color and divide it between the 6 cavities—I found it was fastest and easiest to use a cookie scoop, but you could use a regular spoon, or even pipe the cheesecake in if you want to be really precise. Spread it into a smooth layer with the back of a spoon, then add a second color on top of the first.
  7.  Continue to layer the cheesecake colors until all 4 of them have been added to the pan. Smooth the tops of the cheesecakes, then place them in the freezer for at least 2 hours to firm up. (The exact time will depend on the temperature of your freezer.)
  8. These cheesecakes should be stored in the refrigerator and served chilled.
  9. To decorate, top each cheesecake with a swirl of whipped cream, a pinch of sprinkles, colorful candies, fruit or a mini flower cookies you did ahead of time.

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