A simple, yet very adorable creation is a fantastic way to spruce up your Easter. This Bunny Butt Cheesecake recipe uses few ingredients and can be easily modified. For example, there is nothing stopping you from using whipped cream in a can instead of making your own. The use of store-bought pink snowballs is pure genius. I will never look at snack food the same again.
Graham Cracker Crust Recipe
Crust Ingredients:
1 C graham cracker crumbs
1 TBSP sugar
3 TBSP salted butter, melted
2 Dessert dishes
Crust Directions:
Combine all ingredients into a bowl and mix until combined. Scoop a 1/4 C of the crust and put it on the bottom of the dessert dish
Cheesecake Recipe
Cheesecake Ingredients:
1 Tub of already made cheesecake filling
2 disposable pastry bags
Cheesecake Directions:
Scoop the cheesecake filling into a disposable pastry bag
Cut the pastry bag tip
Twist the top of the bag so you can easily pipe the cheesecake into the dish
Begin to add the cheesecake
Bunny Butt Ingredients
1 package of pink snowballs
1 package of bunny feet icing transfers
Whipped Cream
1 C cold heavy whipping cream
1/2 C powder sugar
1 tsp vanilla
green food dye
Directions
Take the bowl of a standing mixer and put it in the fridge for 15 minutes
Pour in the heavy whipping cream and beat until stiff peaks
Add in the vanilla and powder sugar
Split into two bowls
Add green food dye to one bowl
Scoop the green whipped cream into a piping bag fitted with the star tip
Pipe on whipped cream on top of the cheesecake dishes
Place the pink snowball on top of the whipped cream
Place the feet on the side
Scoop the plain whipped cream into the other piping bag fitted with a star tip
Pipe a small dollop on top of the bunny butt