Monday, March 10, 2014

Shamrock Cheesecakes

When I was at Joann's the other day I came across these adorable silicone shamrock molds.

I immediately was reminded of the Conversation Heart Cheesecakes I served for my Valentine Dinner.

They were extremely well received so I thought Shamrock Cheesecakes would be perfect for my St. Pat's Dinner.  I changed up the recipe to use items that I had on hand and to also size it for the amount of cheesecakes I wanted to make.

First I made an oreo cookie crust.

And then filled the molds with my cheesecake batter dyed green.

I think it turned out pretty cute.

Individual Shamrock Cheesecakes

1 sleeve oreo cookies (about 12-15)
4 T. butter melted
1 (8 oz pkg.) Neufchatel Cream Cheese
1/2 c. sugar
2 eggs
heaping 1/4 cup of sour cream
green food coloring

Place cookies in food processor and pulse until crumbles.  Add melted butter and pulse until combined. Place a spoonful of oreo dough in the bottom of each mold and press to cover evenly.  You will have enough for 2 (6 shamrock) molds.

Place cream cheese and sugar in the bowl of a stand mixer and beat until light and fluffy.  Add the eggs and sour cream and beat until combined.  Filling will be loose. Add green food coloring< a drop at a time, stirring after each until desired color is reached.  Place 1/3 c. filling into each shamrock mold.

Bake in a water bath at 325* for 22-25 minutes.  Let cool at room temperature for an hour.  Cover each 6 piece mold with a paper towel and place in freezer for at least 2 hrs.  Shamrocks will pop right out.  Place in refrigerator if serving in the next day or place back in the freezer until the day you wish to serve them.  Print Recipe


  1. Replies
    1. Thanks Paula. I think I might drizzle them with chocolate before serving.


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