Ingredients
Method
- Prepare the crust by mixing graham cracker crumbs and melted butter in a bowl.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth.
- Add sour cream and vanilla extracts, mixing until well combined.
- Whip the heavy cream in a separate bowl until stiff peaks form and fold it into the cheesecake mixture.
- Divide the cheesecake mixture into four separate bowls and add food coloring to each.
- Layer the colored cheesecake mixtures into the crust, swirling them with a knife.
- Chill the cheesecake bites in the refrigerator for at least 2-3 hours, or until set.
- Once set, carefully remove the cheesecake bites from the cupcake pan and serve.
Notes
Chill leftovers in an airtight container for up to three days. For an easy presentation, consider garnishing with fresh fruit or edible flowers.