Name: Mini Rainbow Cheesecakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3/4 cup (100g) graham cracker crumbs; 2 tbsp (26g) sugar; 3 tbsp (42g) butter, melted; 12 ounces (339g) cream cheese, room temperature; 1/2 cup (104g) sugar; 3 tbsp (24g) flour; 1/2 cup (115g) sour cream, room temperature; 1 1/2 tsp vanilla extract; 2 large eggs, room temperature; Purple gel icing color; Blue gel icing color; Green gel icing color; Yellow gel icing color; Orange gel icing color; Red gel icing color; 1/2 cup (120ml) heavy whipping cream, cold; 5 tbsp (36g) powdered sugar; 1/2 tsp vanilla extract; Sprinkles

Ingredients

3/4 cup (100g) graham cracker crumbs

2 tbsp (26g) sugar

3 tbsp (42g) butter, melted

12 ounces (339g) cream cheese, room temperature

1/2 cup (104g) sugar

3 tbsp (24g) flour

1/2 cup (115g) sour cream, room temperature

1 1/2 tsp vanilla extract

2 large eggs, room temperature

Purple gel icing color

Blue gel icing color

Green gel icing color

Yellow gel icing color

Orange gel icing color

Red gel icing color

1/2 cup (120ml) heavy whipping cream, cold

5 tbsp (36g) powdered sugar

1/2 tsp vanilla extract

Sprinkles

Instructions

Step 1: Preheat oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray them lightly with non-stick spray, if desired.

Step 2: In a food processor, pulse graham crackers until finely ground. You will need 3/4 cup of crumbs.

Step 3: Combine graham cracker crumbs, 2 tbsp sugar, and melted butter. Divide this mixture evenly into cupcake liners (about 1 1/2 tablespoons each) and press firmly into the bottoms.

Step 4: Bake crusts for 5 minutes, then remove from oven and let cool while preparing the filling.

Step 5: Reduce oven temperature to 300°F (148°C).

Step 6: In a large bowl, mix the cream cheese, 1/2 cup sugar, and flour on low speed until combined. Scrape down the sides of the bowl to ensure even mixing.

Step 7: Add sour cream and 1 1/2 tsp vanilla extract. Beat on low speed until blended.

Step 8: Add eggs one at a time, beating slowly and scraping the sides after each addition.

Step 9: Divide batter evenly into six separate bowls, about a little less than 1/2 cup per bowl.

Step 10: Add a different gel icing color to each bowl: purple, blue, green, yellow, orange, and red.

Step 11: Layer the colored batter into the crusts. Start with about 2 teaspoons of purple batter in each cup, then add blue on top of purple in the center. Continue layering green, yellow, orange, and finally red until cups are mostly full.

Step 12: Bake cheesecakes for 18–20 minutes, then turn off the oven and leave the door closed for 10 minutes.

Step 13: Crack the oven door open and let cheesecakes cool for 15–20 minutes before transferring to the refrigerator to cool completely.

Step 14: Once cooled, remove cheesecakes from the pan and peel off liners if desired.

Step 15: To make the whipped cream topping, beat cold heavy cream, powdered sugar, and 1/2 tsp vanilla extract on high speed until stiff peaks form.

Step 16: Pipe whipped cream onto each cheesecake and decorate with sprinkles.

Step 17: Refrigerate cheesecakes in an airtight container until ready to serve.

Tips & Variations

Use gel food coloring instead of liquid for vibrant colors without altering the batter’s consistency.

Allow all ingredients to come to room temperature before mixing to achieve a smooth batter.

For a gluten-free option, substitute graham cracker crumbs with a gluten-free alternative.

Try different color combinations or create a pastel rainbow for a softer appearance.

FAQs

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with crushed cookies like digestive biscuits or vanilla wafers. Just be sure to adjust the sugar and butter to maintain proper texture and flavor.

Why should the cream cheese and eggs be at room temperature?

Room temperature ingredients blend more evenly, preventing lumps and reducing the chance of cracks forming during baking. This helps achieve a smooth, creamy cheesecake texture.