Hand-painted cheesecake Easter Eggs will really brighten up your Easter dinner table. Each individual-sized dessert is creamy and smooth and vibrantly colored.
Beat the cream cheese using an electric mixer on low speed, scraping down the bowl as needed, until all the lumps are gone and it is smooth and creamy.
Add the sugar and beat on low until light and fluffy.
Mix in the heavy whipping cream, eggs, and vanilla just until combined.
Divide the cheesecake filling into bowls and add food coloring. Make more of the colors you want to use to fill the egg molds and less for the colors you plan to paint into the molds.
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 ⅛th 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 at least 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.
Keep your cheesecakes covered in the refrigerator for up to 5 days. I like to place a paper towel on the underside of the lid of an airtight container to wick up the moisture that might form on the cheesecakes.
Cheesecake Easter Eggs https://hungryhappenings.com/cheesecake-easter-eggs-easter-dessert/