Bunny Butt Cheesecakes

Celebrate Easter with these sweet Bunny Butt Cheesecakes. Each individual vanilla bean cheesecake is decorated with a fluffy marshmallow tail and two sweet marshmallow paws.

Aren't bunny bums just the cutest? With their fuzzy little tails and big floppy paws.

Every Easter I become obsessed with making cute treats like Pretzel Bunny Butts, OREO Bunny Butt Cookies, Brownie Bunny Butts, Bunny Butt Cupcakes, and even Bunny Butt Ice Cream Cones and seeing how much you all loved my Hatching Chick Cheesecakes last week, I thought I'd try my hand at creating some sweet Bunny Butt Cheesecakes.

They were so easy to make, turned out so cute, and will be so much fun to serve for Easter dessert.

To create each Bunny Butt Cheesecake I used a half-sphere silicone mold to create the bunny's bum then added a fluffy marshmallow tail and two marshmallow paws.

Each of the vanilla bean cheesecakes is set over top of some OREO Cookie crumbs to make the bunny look as if it is burrowing down into the ground.

The OREO Cookie crumbs also become the "crust" of the cheesecake so you don't miss out on that bit of crunch when you are eating this creamy dessert.

How to make Bunny Butt Cheesecakes (VIDEO below)

Marshmallow Bunny Feet and Tails

• Cut a marshmallow into 3 equal-sized slices.
• Roll the sticky center marshmallow piece into a ball for the tail.
  • This will be quite sticky so I suggest wearing food handling gloves.
• Use a pink food coloring marker to draw on three toes and one pad on the other two.
  • Be sure to draw on the non-sticky side of each marshmallow.
  • As needed, dip the tip of the marker in water then blot it on a paper towel. This will keep the corn starch (that is on the outside of the marshmallow) from clumping up on the marker.
  • I used the pink marker from a set of Americolor Gourmet Writers.
  • Be sure to check out my How to Use Food Coloring Markers page for tips and tricks for writing on food.

NOTE: I'm not sure why drawings of bunny feet always have three toes when they actually have four toes. You can add a fourth if you like. They look cute either way.

How to make bunny butt cheesecakes.

Make cheesecake filling:

• Beat 2 blocks (16 ounces) of softened cream cheese until light and fluffy.
• Add ⅔ cup sugar and beat until well blended.
• Pour in 2 whole eggs and a teaspoon of vanilla bean paste or pure vanilla extract and beat to combine.
• Add ⅓ cup sour cream and blend just until combined.

What is Vanilla Bean Paste?

• Vanilla bean paste is actually more of a thick gel made from a blend of concentrated vanilla extract and vanilla bean powder and it is speckled with the seeds from the vanilla bean.
• Some vanilla bean pastes also contain invert sugar, corn syrup, or xantham gum, all of which act as binders.
• Vanilla Bean Paste has a really robust vanilla flavor that does not evaporate when heated.

NOTE: You can also scrape the seeds from a vanilla bean and add them to your cheesecakes if you want the flecks of vanilla throughout.

Bake cheesecakes in half-sphere silicone molds.

You'll need two half-sphere silicone molds to make your cheesecakes. I used Freshware molds. Each 3-ounce cavity is 2.8 inches in diameter x 1.4-inch depth.

• Preheat oven to 325 degrees Fahrenheit.
• Boil a pot of water.
• Set the molds on a baking tray.
• Pour into 9 of the half-sphere silicone molds.
• Set the pan on an oven rack then pour enough boiling water into the pan to go halfway up the sides of the silicone mold.
• Bake for 20-24 minutes until the tops of the cheesecake look set but the center still jiggles.
• Remove the molds from the water bath and set them on a cooling rack.
• Cool for at least 45 minutes then freeze them for about 3 hours until frozen firm.

Why do you need to freeze the cheesecakes?

• The cheesecakes must be firm in order for you to remove them from the mold.
• If the cheesecakes are too soft you will smash the tops of them when popping them out of the mold.
• Being these cheesecakes are small they will thaw quickly, in about 30 minutes. Just before you serve dinner you can set them out on their plates and add their tails and feet. After dinner, they will be thawed and perfectly creamy!

Make OREO Cookie crumb dirt.

• Crush 14 OREO Cookies into fine crumbs.
• Blend in 2 tablespoons of melted butter.
• Equally divide the crumbs among 9 small dessert plates.

NOTES: I used small, 4 inch round plates.

Decorate Cheesecake Bunny Butts.

• Pop each frozen cheesecake out of the mold and set it on a plate of cookie crumbs.
• Let the cheesecakes thaw for about 20 minutes then attach 2 marshmallow bunny feet along one edge of the cheesecake and one marshmallow tail on top of the cheesecake.

Serve and enjoy!

Can I make these Easter desserts ahead?

• Yes! You can keep your cheesecakes frozen in the silicone molds for up to 3 months if wrapped really well in layers of plastic wrap and tin foil.
• Or you can un-mold them and place them on a non-stick silicone mat or non-stick tin foil inside an airtight container and cover well with plastic wrap then freeze.
• Be sure to plate them on the OREO Cookie crumbs while frozen, then you can keep them in the refrigerator for up to 5 days. They are difficult to move once fully thawed.
• I'd recommend decorating them with the marshmallow feet and tails the day you will serve them.

Bunny Butt Cheesecakes Video

Did you make this recipe or do you just think it is super cute? Let me know by leaving a comment and rating the recipe below.

Bunny Butt Cheesecakes Recipe

5 from 7 votes

Print

Bunny Butt Cheesecakes

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Creamy vanilla bean cheesecakes are decorated with fluffy marshmallow tails and two marshmallow bunny feet. These cute Bunny Butt Cheesecakes add a touch of whimsy to your Easter dinner. 

Course: Dessert

Cuisine: American

Keyword: cheesecake, Easter desserts, marshmallows

Servings: 9

Calories: 336 kcal

Author: Beth Klosterboer

Ingredients

• 16 ounces (2 blocks) cream cheese, softened
• ⅔ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla bean paste (or pure vanilla extract)
• ⅓ cup sour cream
• 14 OREO Cookies, crushed
• 2 tablespoons butter, melted
• 9 marshmallows
• pink food coloring marker

Instructions

1. Preheat oven to 325 degrees Fahrenheit. 

2. Bring a pot of water to a boil.

3. Set 2 half sphere silicone molds on a baking sheet. 

4. Beat cream cheese until light and fluffy then add the sugar and blend to combine. 

5. Add eggs and vanilla then stir in sour cream. 

6. Spoon into 9 half sphere silicone mold cavities. 

7. Set the pan holding the molds into the oven and pour enough boiling water into the pan so that it goes halfway up the sides of the mold.

8. Bake for 20-24 minutes until the top looks set but the center still jiggles. 

9. Remove from the oven and lift the molds out of the water bath. 

10. Let the cheesecakes cool for about 45 minutes. 

11. Freeze the cheesecakes for at least 3 hours until frozen firm. 

12. Stir together the OREO Cookie crumbs and butter then equally divide the crumbs among 9 small dessert plates. 

13. Before serving, pop the frozen cheesecakes out of the mold and set on in the center of each plate. 

14. Let the cheesecakes thaw for about 20-30 minutes.

15. Meanwhile cut the marshmallows into 3 equal size slices. 

16. Roll the middle marshmallow piece into a ball. 

17. Draw three toes and one pad onto each of the other 18 marshmallow slices using a pink food coloring marker. 

18. Set two marshmallow feet along the bottom edge of each cheesecake then add one marshmallow tail on top of the cheesecake. 

19. Serve and enjoy! 

Recipe Notes

Store the cheesecakes in the refrigerator for up to 5 days. Decorate just before serving. 

If you love celebrating Easter with cute treats be sure to check out these other recipes:

• Easy Bunny Cupcakes by Your Cup of Cake
• Easter Bunny Cake by Cake Whiz
• Bunny Bum Cookies by Noshing with the Nolands

See all of my Easter recipes, here.

Be sure to check out my other recipe tutorials to make these fun Bunny Butt-themed snacks and treats...

Bunny Butt Cupcakes

Chocolate Cheese Ball Bunny Butt

Peanut Butter Bunny Butt Pretzels

Did you make this recipe or do you just think it is super cute? Let me know by leaving a comment and rating the recipe below.

• Author
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Beth Klosterboer

Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com

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