Spumoni ice cream is an Italian classic combining bright cherry, nutty pistachio and creamy chocolate flavors together in one delectable treat! I took that classic flavor and transformed it into creamy, adorable mini cheesecakes for the perfect summertime treat!
Ingredients
1 & ½ cups Oreo cookie crumbs, finely ground
2 Tbsp butter, melted
2 pkgs (8 ounces each) full-fat cream cheese, room temperature
½ cup white sugar
2 eggs
2 Tbsp full-fat sour cream
1 Tbsp flour
¼ cup maraschino cherries, roughly chopped
3 Tbsp maraschino cherry juice
1 tsp almond extract, divided
1 box pistachio pudding mix
Green and red liquid food coloring (optional)
Instructions
Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners.. In a small bowl, combine the cookie crumbs and melted butter until moistened. Drop heaping teaspoons of cookie crumbs evenly among each muffin cup. Using your fingers, gently press the crumbs down to form a crust. Set aside.
In a large bowl, beat together the cream cheese and white sugar until creamy. Beat in the eggs and sour cream until combined. Divide the cream cheese mixture evenly among two bowls.
In one bowl, add the flour, chopped maraschino cherries, cherry juice and ONE-HALF (1/2) tsp almond extract and stir to combine; set aside (also, add the red food coloring here if you'd like to intensify the color). In the other bowl, stir in the remaining ½ tsp almond extract and the pistachio pudding mixture until combined (also add the green food coloring here if you'd like to intensify the color).
Drop a heaping Tablespoonful of pistachio cheesecake into each muffin tin. Top with a heaping Tablespoonful of cherry cheesecake on top. Repeat with remaining cups.
Bake for approx. 20-25 minutes or until the tops appear set; do not over bake. Cool completely in the pan, then refrigerate for about 2 hours to chill. Top with a dollop of whipped cream and a cherry, if you'd like!
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2014/06/17/mini-spumoni-cheesecakes/