Leprechaun Cheesecakes
"Decorated in the spirit of St. Patrick's Day, with a little green and a little sparkle, these creamy lemon-lime mini cheesecakes are sure to delight leprechauns and kids alike!!"
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
12 mini cheesecakes
ingredients
- 12 cookies (vanilla, lemon or arrowroot wafer)
- 2 (25 g) packages cream cheese, softened
- 1⁄3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 egg
- 1⁄4 cup 35% cream
- 1 teaspoon vanilla
- 1 teaspoon grated lemon zest
- 1 teaspoon grated lime zest
- green food coloring (optional)
-
INGREDIENTS FOR SPARKLY CREAM
- 3⁄4 cup 35% cream
- 1 tablespoon icing sugar
- 1⁄2 teaspoon cornstarch
- 3 tablespoons green decorator sugar or 3 tablespoons candy sprinkles, divided
directions
- Preheat oven to 325°F LIne 12 cups in muffin pan with paper or silicone liners. Place a cookie in the bottom of each cup, trimming to fit, if necessary.
- In a bowl, using an electric mixer, beat cream cheese and sugar until fluffy. Beat in cornstarch, egg, cream and vanilla until smooth. Stir in lemon zest and lime zest and food coloring, if using, tinting to the desired shade of green.
- Spoon cream cheese mixture on top of cookies in muffin cups and smooth tops. Bake for 15-20 minutes or just until puffed and set. Let cool in pan on a rack. Refrigerate for about 1 hour or until chilled.
- SPARKLY CREAM: In a chilled bowl, using an electric mixer, whip cream untl soft peaks form. Beat in icing sugar and cornstarch just until stiff peaks form.
- Fold in 2 tablespoons of the green sugar, leaving ribbons of color. Dollop cream on top of each cheesecake and sprinkle with remaining green sugar (decorated cheesecakes can be loosely covered and refrigerated for up to 8 hours).
- COOKING TIP: If you need to trim the cookies, warm them in the oven for a few minutes to soften them and carefully cut with a cookie cutter or serrated knife.
- To make cheesecakes ahead, place cooled cakes in an airtight container and refrigerate for up to 2 days or freeze for up to 3 months. If frozen, let thaw in the refrigerator for at least 8 hours. Decorate with sparkly cream the day of serving.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
