Mini Crystal Cheesecakes

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READY IN: 27mins
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 1 12
    cups chocolate wafer cookies, crushed into crumbs
  • 1
    tablespoon sugar
  • 1
    pinch salt
  • 4
    tablespoons unsalted butter, melted
  • For Cheesecakes
  • 24
    ounces cream cheese, at room temperature
  • 12
    cup sugar
  • 1
    tablespoon honey
  • 3
    large eggs, at room temperature
  • americolor royal gel blue food coloring
  • americolor leaf green gel food coloring
  • americolor regal purple gel food coloring
  • purple blue and green Candy Crystals for decorating cheesecake
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DIRECTIONS

  • Preheat oven to 325 degrees F. Spray two mini cheesecake pans with nonstick cooking spray.
  • To make crust, in a medium bowl, combine chocolate wafer crumbs, 1 tablespoon sugar, pinch salt and melted butter and stir until crumbs are completely coated in butter. Spoon a scant tablespoon into the wells of the pans and gently press onto the bottom. Bake for 8 minutes; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, ½ cup sugar and honey on medium speed until smooth. Reduce speed to low and beat in eggs, one at a time, until just combined. Seperate the cheesecake batter equally into 3 bowls, about 1 ?  cups per bowl. Add 1-2 drops of food coloring to each bowl and fold to combine to make jewel toned blue, green and purple batters. Fill the wells of the pan ¾ high and bake cakes for 8-12 minutes until cakes are just set.
  • Let cool completely, then refrigerate for 2 hours and up to overnight.
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