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Cheesecake Beach Balls will add fun to any pool party.
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Cheesecake Beach Balls
Prep Time
45 mins
Cook Time
12 mins
Total Time
57 mins
 
Decorate mini cheesecakes to look like colorful beach balls to serve at your pool party.
Course: Dessert
Cuisine: American
Keyword: beach, beach ball, beach party, cheesecake, dessert, parties, pool party
Servings: 18
Calories: 262 kcal
Author: Beth Klosterboer
Ingredients
Crust:
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons butter melted
Cheesecake Filling:
  • 3 8 oz. blocks cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla
  • red. blue yellow, and orange food coloring
Instructions
Crust:
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Stir together graham cracker crumbs and melted butter.
  3. Spoon a heaping tablespoon of crumbs into each of 18 round cavities in 3 silicone molds.
  4. Press crumbs into an even layer.
  5. Bake for 8-10 minutes until fragrant and golden brown.
  6. Remove and cool completely.
  7. Set molds on baking pans.
Cheesecake Filling:
  1. Beat cream cheese until light and fluffy.
  2. Add sugar, eggs, heavy whipping cream, and vanilla and beat just to combine.
  3. Spoon ⅓ cup of filling into a bowl and color it blue.
  4. Repeat, coloring ⅓ cup red, and another ⅓ cup yellow.
  5. Color 3 tablespoons of filling orange.
  6. Tap the bowls on the counter several times to remove air bubbles.
  7. Pour individual colors of filling into squeeze bottles.
  8. Spoon the plain filling over top of each of the crusts, diving filling equally.
  9. Pipe red, blue, and yellow beach ball panels onto the plain filling.
  10. Pipe an orange circle in the middle of the cheesecake beach balls.
  11. Set pans in oven.
  12. Pour water into the pan, being careful not to pour any onto the cheesecake filling.
  13. Bake for 16-22 minutes until the edges of the cheesecake look set. The center will still be jiggly.
  14. Remove molds from water bath, set on a cooling rack, and cool for 30 minutes .
  15. Freeze for at least an hour until firm enough to remove from molds.
  16. Remove and push cheesecakes out of silicone molds.
  17. Cover with paper towels and refrigerate until ready to serve.
Recipe Notes

Store your cheesecakes in the refrigerator for up to 3 days. You can also freeze them in a single layer in large zip-top freezer bags for up to 3 months.