Rainbow Mini Cheesecakes
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 12
Have you ever wanted to ride a unicorn? Me too.
  • 12 Chips Ahoy Rainbow Chip Cookies
  • 3 pkg cream cheese, softened
  • 2 tsp vanilla extract
  • ¾ cup white sugar
  • 3 eggs
  • Wilton gel food coloring in No-Taste Red, Lemon Yellow, Kelly Green, Royal Blue, Violet
  1. Preheat oven to 325 degrees F. Line 1 muffin pan with 12 baking cups. Place a rainbow-chip cookie in the bottom of each muffin liner and set aside.
  2. In a large bowl, beat the cream cheese, vanilla and white sugar together until blended. Gradually beat in the eggs, one at a time, until combined. Evenly divide the cheesecake batter among five small bowls. Tint each bowl a different color--one red, one yellow, one kelly green, one blue and one purple (just tint each with a small amount of gel food coloring from a butter knife or a toothpick, adding more to graduate intensity if desired).
  3. Using 5 different spoons, spoon a different color in a layered-effect into each muffin tin. I did a "standard" rainbow and a "reversed" rainbow, e.g, purple > blue >green >yellow>red AND red>yellow >green >blue>purple. Just make sure you LAYER the colors and don't swirl them -- swirling muddies the colors up.
  4. Bake the cheesecakes for approx. 25-30 minutes or until the centers are just slightly set. Cool completely before refrigerating for two hours. Store them airtight in the fridge.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2013/02/25/rainbow-mini-cheesecakes/