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use the ultimate cheesecake recipe to create this fun daisy cheesecake
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Decorated Daisy Cheesecake
Prep Time
30 mins
Cook Time
50 mins
 

Make a creamy cheesecake and decorate the top of it with a pretty pink daisy using colored cheesecake filling. This Daisy Cheesecake makes a wonderful dessert for Mother's Day, Earth Day, a birthday, or and day.

Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 12
Calories: 385 kcal
Author: Beth
Ingredients
  • 1 cup graham cracker crumbs (from15 squares)
  • 1/8 teaspoon cinnamon
  • 1 tablespoon sugar
  • 4 tablespoons (1/2 stick) butter, melted
  • 24 ounces (3 blocks) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract or vanilla bean paste
  • food coloring pink, yellow, and black
  • 2 tablespoons cocoa powder
Instructions
  1. Set your cream cheese, eggs, and sour cream out on the counter for at least 1 hour so they come to room temperature.
  2. Preheat your oven to 325 degrees.

  3. Combine the graham cracker crumbs, cinnamon, sugar, and melted butter.

  4. Press the mixture into the bottom and up the sides of the springform pan.
  5. Bake for 10-12 minutes until fragrant and the edges begin to brown.
  6. Allow the crust to cool completely.
  7. Fill the roasting pan with about 1 inch of water.
  8. Set it on the middle rack in the oven to get hot.
  9. Beat 3 blocks of cream cheese on low speed until smooth, scraping down the sides of the bowl and the beater as needed.
  10. Add 1 cup of sugar and beat until well combined.
  11. Add three eggs, one at a time, beating until incorporated after each addition.
  12. Add the sour cream and vanilla and beat until combined.
  13. Pour 1/4 cup of the cheesecake batter into a small bowl and color it pink.
  14. Color 2 tablespoons of the cheesecake filling yellow.
  15. Pour 3 tablespoons of the filling into a small bowl and stir in the cocoa powder.
  16. Add some black food coloring until you get a deep dark color.
  17. Pour the plain cheesecake batter into your springform pan.
  18. Pour the colored cheesecake batter into squeeze bottles or zip-top bags.
  19. Pipe the outline of the daisy using the chocolate cheesecake filling.
  20. Pipe the yellow cheesecake filling into the center circle and add the pink into the petals.
  21. Pipe on a chocolate smiley face.
  22. Carefully carry your cheesecake to the oven and set it into the water in your roasting pan.
  23. Bake your cheesecake in a water bath for 45-50 minutes. The top will still jiggle, but look shiny and set.
  24. Remove from the water bath, set on a cooling rack, and cool at room temperature for an hour.
  25. Refrigerate for at least 4 hours. Remove from pan and serve.
Recipe Notes

Store in the refrigerator for up to 5 days.