Wee Leprechaun Cheesecakes

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Chef Dairy Farmers of Canada
Wee Leprechaun Cheesecakes

Decorated in the spirit of St. Patrick’s Day with a little green and a little sparkle, these lovely, creamy lemon-lime flavoured mini cheesecakes are sure to delight leprechauns and kids alike.

12 vanilla, lemon or arrowroot wafer cookies
Two 8 oz (250 g) bricks cream cheese, softened
1/3 cup (75 mL) granulated sugar
1 tbsp (15 mL) cornstarch
1 egg
1/4 cup (50 mL) 35% whipping cream
1 tsp (5 mL) vanilla
1 tsp (5 mL) each, grated lemon and lime zest
Green food colouring (optional)
Sparkly Cream:
3/4 cup (175 mL) 35% whipping cream
1 tbsp (15 mL) icing sugar
1/2 tsp (2 mL) cornstarch
3 tbsp (45 mL) green decorator sugar or sprinkles, divided

1. Preheat the oven to 325°F (160°C). Line 12 cups in muffin pan with paper or silicone liners. Place a cookie in bottom of each cup, trimming to fit, if necessary.
2. In a bowl, using an electric mixer, beat cream cheese and sugar until fluffy. Beat in cornstarch, egg, cream and vanilla until smooth. Stir in lemon and lime zest and food colouring (if using), tinting to the desired shade of green.
3. Spoon cream cheese mixture on top of cookies in muffin cups and smooth tops. Bake for 15 to 20 min or just until puffed and set. Let cool in pan on a rack. Refrigerate for about 1 hr or until chilled.
4. Sparkly Cream: In a chilled bowl, using an electric mixer, whip cream until soft peaks. Beat in icing sugar and cornstarch just until stiff peaks form. Fold in 2 tbsp (30 mL) of the green sugar, leaving ribbons of colour. Dollop cream on top of each cheesecake and sprinkle with remaining green sugar. (Decorated cheesecakes can be loosely covered and refrigerated for up to 8 hrs).

Preparation time: about 20 minutes
Baking time: 15 to 20 minutes
Chilling time: 1 hour
Yield: 12 mini cheesecakes

Cooking Tips: If you need to trim the cookies, warm them in the oven for a few minutes to soften them and carefully cut with a cookie cutter or serrated knife.
To make cheesecakes ahead, place cooled cakes in an airtight container and refrigerate for up to 2 days or freeze for up to 3 months. If frozen, let thaw in the refrigerator for at least 8 hours. Decorate with Sparkly Cream the day of serving.
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