Happy Easter to you all!
Here I bring you mini heart shaped rainbow cheesecakes, which may not have all the colors of the rainbow, but this didn’t stop my kids grabbing the spoon. They loved it!
In terms of flavors I made it simple, all layers were plain vanilla, although I originally planned to add different flavors to different layers. Eventually I opted to leave it plain vanilla, and since it was meant for the kids, it was the perfect choice. I often experience that my kids love simple flavors, but of course they go crazy for something visually over the top.
To make these, it is important to use individual silicone moulds and freezing, and gel food colors. I only made 5 because I only had 5 moulds, so this recipe didn’t need much.
-digestive biscuits (about 125 g)
-15 g melted butter
-1 pack of Mascarpone cream cheese
-300 ml double cream
-2-3 Tbsp powder sugar
-1 tsp vanilla extract
-gel food colors
Crush the biscuits in a food processor or in a plastic bag. Mix it with the melted butter. Divide evenly in the mini moulds, smooth the top with a spoon, and place it in the fridge for an hour to set hard.
In the meantime, in a large bowl whip the cream cheese with the sugar, vanilla and double cream. Divide in 4 separate bowls, or as many as many layers of colors you want your cheesecake to have. Add the gel colors and mix well. Put each batch of cream in separate piping bags then start with the first color. Before piping the second layer, smooth the first layer evenly with a spoon, then keep on adding each layer the same way. When finished with the last layer of cream, place them on a tray and put it in the freezer. I left them there over night, but I assume a couple of hours are plenty enough. As long as the cream cheese gets hard as ice cream, you can remove from the freezer and turn the cakes out from the moulds.