Ingredients

The following ingredients have 8 Servings
  • 16 ounces cream cheese, (softened)
  • 2/3 cup sugar
  • 1/3 cup heavy whipping cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • food coloring ((pink, yellow. purple, green))

Instruction

  • Combine cream cheese, sugar, heavy whipping cream, eggs, and vanilla in the bowl of a food processor, pulse very smooth.
  • Color the filling using a variety of food coloring. See notes in tutorial for details.
  • Dip a paintbrush into your colored cheesecake filling and use it to paint the indentations in the silicone Easter egg mold.
  • Once you have painted all of the indentations in 8 Easter eggs, freeze the molds for 15 minutes.
  • If using a water bath and you have a flat rack for inside your roasting pan, set your mold on the rack. If not using a water bath, set your Easter egg mold on a baking sheet.
  • Pour colored cheesecake filling into the Easter egg mold, filling each egg-shaped cavity to about 1/8th of an inch from the top edge.
  • Fill all 8 of the painted eggs.
  • Pour any remaining cheesecake filling into another egg mold.
  • Bake your cheesecakes in the water bath, if using, for 18-22 minutes until the top forms a smooth film and the center is still giggly but not wet.
  • Allow your cheesecakes to cool at room temperature for an hour then refrigerate for at least 2 hours.
  • Freeze for 1-2 hours before un-molding.
  • Remove from the mold and immediately set each cheesecake on a small dessert plate.
  • Allow them to thaw for about 30 minutes before serving.