Looking for something to truly brighten your day? these mini rainbow cheesecakes are so adorable, and SO delicious. Like how could you not be happy eating one of these pretty babies?! They’re also a lot easier to make than you probably think!
I teamed up with Treeline Cheese to use their amazing plain cream cheese to make these! It makes it so much easier and adds the perfect flavor and tang to these beauties.
Rainbow Cheesecakes
Ingredients
Cheesecake Filling
- 5 tubs Treeline Plain Cream Cheese room temperature
- 1 cup powdered sugar
- Juice of 1 lemon
- 1 ½ tbsp vanilla extract
- ½ cup melted coconut oil
- Food coloring
Crust
- 2 cups walnuts
- 2 cups almond
- 3 ½ cups pitted dates
- ½ cup melted coconut oil
- 1 tbsp sea salt
- 1 tsp ground cinnamon
Instructions
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Take a cupcake tray and cut long pieces of parchment strips to put in each one so you can remove the cheesecakes easily. Spray the insides of the pan with coconut oil spray and then add your parchment strips.
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Mix all of your cheesecake crust ingredients until well combined and texturally like “wet sand” in a food processor. It should stick together when you squeeze it between your palms.
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Place just enough of the crust mixture to cover the bottom of each cupcake section and pack down firmly with your fingers.
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For the filling, pulse all of your ingredients together in a food processor besides the food coloring. Then equally separate the filling into 6 bowls.
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Add food coloring to each bowl, 1 red, 1 orange, 1 yellow, 1 green, 1 blue, 1 purple, and mix well to combine.
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Layer the fillings on top of the crust starting with red and going in order, ending with purple on the top.
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Place these in the freezer uncovered overnight to set and then remove and serve after 5 minutes of thawing on the counter.
