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