Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare the Crust - In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand.
- Step 2: Assemble the Cupcake Liners - Line a muffin tin with foil cupcake liners. Spoon the graham cracker mixture evenly into the bottom of each liner, pressing it down firmly to create a solid crust. Set aside.
- Step 3: Whip the Cream - In another bowl, use your handheld electric mixer to whip the heavy cream until soft peaks form. This will give your cheesecake a light and airy texture.
- Step 4: Make the Cheesecake Filling - In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with your mixer until smooth and creamy.
- Step 5: Fold in the Whipped Cream - Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to deflate the whipped cream.
- Step 6: Color the Cheesecake - Divide the cheesecake mixture into two bowls. In one bowl, add a few drops of blue food coloring and mix until you achieve your desired shade. In the other bowl, add a few drops of red food coloring and mix to create a pink hue.
- Step 7: Layer the Cheesecake - Using a spoon or piping bag, layer the blue and pink cheesecake mixtures into the prepared crusts, alternating colors to create a beautiful marbled effect.
- Step 8: Chill and Set - Place the cheesecakes in the refrigerator for at least 4 hours, or until firm. This step is crucial for achieving the perfect texture.
- Step 9: Serve with Toppings - Once set, remove the cheesecakes from the refrigerator. Top each with a dollop of whipped cream and a sprinkle of colorful sprinkles for that extra festive touch.
Notes
- These cheesecakes are best enjoyed fresh, but can be stored in the refrigerator for up to 3 days.
- Feel free to use any food coloring you love to customize the look.
- For a gluten-free version, substitute with gluten-free graham crackers.