2sleeves Graham Crackers crushed in food processor
24ozCream Cheese softened
1cup Powdered Sugar
1tsp Lemon Juice
½tsp Goodmans Lemon Extract sold at Walmart
6ozLemon Pudding Mix instant
1cup Half and Half
2tbsp Half and Halfsee instructions
Neon Food Coloring
1can Lemon Frosting Betty Crocker
Nonpareilsblue, green and purple were used in photos
Graham Cracker Crust
In a blender or food processor, mix graham crackers on high speed until they are fine crumbs. Melt the butter in the microwave. Mix a tablespoon of sugar with the graham cracker crumbs and add the butter. Stir well until all the crumbs are coated in the butter.
Line each of the six mini spring-form pans with parchment paper, and place an equal amount of graham cracker crumbs in each of the mini pans. Press the graham cracker crumbs firmly into the pans, and place the pans in the freezer.
Place the cream cheese in the mixing bowl of a stand mixer and blend until smooth. Scrape down the sides of the mixing bowl.
In a separate bowl, place the Vanilla instant pudding and one cup of half and half. Blend until it is thick and smooth. Add up to two more tablespoons of half and half as needed to make sure the pudding is thick, but not so thick you can't stir it.
Add the pudding to the cream cheese in the mixing bowl, and mix until completely blended. Add the lemon juice and Vanilla and blend well. Scrape the mixing bowl, and blend again. Add the powdered sugar and mix.
Divide the cheesecake batter in half. Leave half in the mixing bowl and add yellow food coloring gel. Mix until blended. Add ½ teaspoon of lemon extract and blend again until well mixed.
Place the mixing bowl, with the lemon cheesecake in the refrigerator.
In the bowl with the other half of the cheesecake mix, add the Neon blue food coloring gel and Neon purple food coloring gel (about ½ teaspoon of each) and mix well. The batter will turn bright violet blue. You may have to add a little more of the blue, or the purple to get the desired color.
Mix in some blueberries into the violet cream cheese mix.
Remove the mini spring-form pans from the freezer and place an equal amount of the blue layer of cheesecake in each pan. Smooth the top. Place them in the freezer for 45 minutes.
After the 45 minutes is up, remove the mini pans and layer an equal amount of the yellow, lemon layer of cheesecake on top of the blue layer in each pan. Smooth the top evenly in each pan.
Wash and slice a large Meyer lemon, and place in the refrigerator. Wash one pint of organic blueberries, and refrigerate.
Using the large tip, place it in your pastry bag, and fill the bag with the lemon frosting. Pipe large dollops of frosting in the center of each of the spring-form pans, on the cheesecake.
Sprinkle with Nonpareils. Place half of a lemon slice in the frosting, and sprinkle blueberries on top of the cheesecake. Place the mini cheesecakes back in the freezer until time to serve.
When ready to serve, remove the cheesecakes from the freezer for about 15 minutes before serving. Pull the spring on the side of the pans to loosen the form from the cheesecakes. Slide the spring-form off the pan, and with a cake server, or thin knife, gently remove the cheesecakes from the bottom of the pans, and remove the parchment paper, leaving it on the pan. Place the cheesecakes on a dessert plate, and serve at once. Enjoy!
The cooking time noted is for the time to allow this to freeze. Again, this is a no bake recipe.You will need to add enough yellow, or blue or purple food coloring gel to achieve the colors shown. The mini spring-form pans can be purchased at Hobby Lobby, or online. The pastry bag, and tip can be purchased at Michael's or Wal-mart, or online. GOODMAN'S lemon extract can be purchased at any Wal-mart store - it comes in small bottles, and gives a great lemon flavor. You can place the mini cheesecakes on a cookie sheet, or in a flat container to put them in the freezer; just make sure they are single layer - you cannot stack them.