Lisa's Southern Kitchen

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Ingredients:

• 1 block Cream Cheese, softened

• 1 cup Heavy Whipping Cream

• 1/2 cup Granulated Sugar

• 1/2 cup Sour Cream

• 1 tsp. Vanilla Extract

• Teal Food Coloring

• Pink Food Coloring

• Topping: Easter candy eggs

Crust:

• 1 cup Graham Cracker Crumbs

• 1 tbsp. Granulated Sugar

• 2 tbsp. Butter, softened

Instructions:

1. In a bowl of stand up mixer add in the heavy whipped cream whip until fluffy form.
2. In another bowl add cream cheese, sugar, sour cream and vanilla extract, stir until well combined.
3. Add in cream cheese batter into the whip cream and beat well until combined.
4. In two separate bowls divided the cream cheese batter into each bowls.
5. Add in the pink food coloring in the one bowl of cream cheese and stir until well mixed.
6. Add in the teal food coloring into the second bowl of cream cheese and stir until well mixed.
7. Now use a piping bag to pipe the each color cream cheese into mini silicone molds in layers on top each other.
8. Make crust, in a bowl add in the ingredients and press the crust in the batter.
9. Place in the freezer 4 hours and remove the mini cheesecakes.T
10. Top with dollop of whip cream and Easter candy eggs.