St. Patrick's Day Cheesecake Bites
A FUN AND EASY TREAT!
A rich Oreo Crust, a creamy cheesecake layer and fondant Shamrocks!
– 30 Oreos
– 2 tbsp butter melted
– 2 8 oz. cream cheese bricks softened
– 2 eggs
– ½ cup sour cream
– ½ cup granulated sugar
– 2 small drops Kelly green gel food coloring
– 5-6 oz. rolling Kelly green fondant
Preheat oven to 325 degrees. Line 2 standard-sized muffin tins with paper/parchment baking cups - set aside. Use a food processor to crush Oreo cookies into fine bits.
Add Oreo crumbs into a small bowl, followed by melted butter. Mix thoroughly. Pack approx. 1 ½ tbsp of the Oreo mixture at the bottom of each section of the lined muffin tins. Bake for 5 minutes.
In a large bowl, mix together cream cheese and eggs. Add sour cream and sugar, mix with an electric mixer until smooth.
Add green food coloring and continue to mix.
Scoop mixture into muffin tin, right on top of the Oreo crust - fill it up about ¾ of the way.
Shape the fondant. Roll out spheres half of an inch thick. Press the six spheres together with the tops flaring out, slightly angled. Do this for as many mini cheesecakes as you have.
Once cheesecakes are done baking, allow to cool for about 15 minutes then refrigerate for 30 minutes. Place one fondant clover on each cheesecake. Serve and enjoy!
MORE FUN DESSERTS
Scribbled Underline 2
ST. PATRICK'S DAY COOKIES
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