Ingredients
- Crust:
- 2 T sugar
- 2 T melted butter
- 1/2 cup graham cracker crumbs
- Mix together and put in bottom of 12 mini cheesecake pans.
- Filling:
- 2 8oz. cream cheeses @ room temperature
- 2 eggs @ room temperature
- 1 tsp. vanilla
- 1/2 cup sugar
- 1/4 cup cream
- 1/4 cup sour cream
- blue, yellow, red, and purple food coloring
- Topping:
- 4 oz. sour cream
- 1 T sugar
- 1/4 tsp. vanilla
- Mix together while cheesecake bakes.
- Garnish:
- 1 cup fresh berries
Preparation
Step 1
Cream cream cheese until smooth. Add sugar and beat until smooth. Beat in eggs, sour cream, and vanilla. Stir in cream until incorporated.
Set six unzipped sandwich sized zip top baggies in six small cups. Place ¼ cup of batter in each baggie. Pour the remaining batter into another zip top baggie—this will remain white.
Mix batter with food coloring to produce one baggie each for the following colors: blue, green, yellow, orange, red, and purple. Start with one or two drops of color and gently squish around with your hand. Add more food coloring if necessary. Zip tops when done mixing colors in.
Start with the baggie of plain white batter. Cut about 1/8 inch off one of the corners of the baggie and “pipe” in enough to just cover the crust of each individual cup in the pan. Next, cut 1/8 inch off the green, and pipe a swirl of green in each cup. Use up all of the color, but know that the layering will show patches of white. Pipe with white. Then pipe with blue, and so on until you’ve used all the colors. Hopefully you’ll have enough white left for a final layer of white for each cup.
Place mini cheesecake pan in plastic roasting bag, leaving the top wide open. Place in a large roasting pan and pour in very hot water to reach half way up the pan sides, being careful not to splash water onto cheesecakes.
Bake at 350° for about 35 minutes or until center is set. Remove from oven and pour sour cream topping mixture on top and smooth out. Return cheesecake to oven for another 5-10 minutes.
As soon as you take pan out of the oven, run a knife around the edge of each mini cheesecake to release the cheesecake from the sides.
Let cool. Refrigerate overnight.
Remove from pan and garnish with fresh berries.