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.
Preheat oven to 325 degrees Fahrenheit.
Bring a pot of water to a boil.
Set 2 half sphere silicone molds on a baking sheet.
Beat cream cheese until light and fluffy then add the sugar and blend to combine.
Add eggs and vanilla then stir in sour cream.
Spoon into 9 half sphere silicone mold cavities.
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.
Bake for 12-14 minutes until the top looks set but the center still jiggles.
Remove from the oven and lift the molds out of the water bath.
Let the cheesecakes cool for about 45 minutes.
Freeze the cheesecakes for at least 3 hours until frozen firm.
Stir together the OREO Cookie crumbs and butter then equally divide the crumbs among 9 small dessert plates.
Before serving, pop the frozen cheesecakes out of the mold and set on in the center of each plate.
Let the cheesecakes thaw for about 20-30 minutes.
Meanwhile cut the marshmallows into 3 equal size slices.
Roll the middle marshmallow piece into a ball.
Draw three toes and one pad onto each of the other 18 marshmallow slices using a pink food coloring marker.
Set two marshmallow feet along the bottom edge of each cheesecake then add one marshmallow tail on top of the cheesecake.
Serve and enjoy!