Ingredients

Crust

• 16 sheets graham crackers, crushed

• 2 Tablespoons sugar

• 1 Tablespoon brown sugar

• 1 stick butter (8 tablespoon), melted

Cheesecake

• 1 and 1/4 cups heavy cream

• 24 ounces (3 packs) cream cheese, softened to room temperature

• 1/2 cup granulated sugar

• 2 Tablespoons confectioners’ sugar

• 1/4 cup sour cream, at room temperature

• 2 teaspoons lemon juice

• 1 teaspoon pure vanilla extract

• Colors: 2 tsp matcha powder, 2 tsp spirulina or butterfly pea powder, 1 tbsp freeze dried strawberry powder + 1/2 tsp dragon fruit powder, 1/4 tsp ube extract (butterfly brand)

Instructions

1. Prepare the crust. In a food processor, crush the graham crackers until crumbly. Add in sugar and melted butter. Blend everything until the crumbs start sticking together. (If you don’t have a processor, put crackers in a ziploc bag and crush with a rolling pin then pour into a bowl and mix the sugar and butter with a spatula)

   1. Optional: Bake the crust in a preheated 350F oven for about 8-10 minutes to help the crust set.

2. Divide evenly into the mini tart pans. Press flat.

3. To make the cheesecake filling, use a mixer to whisk heavy cream until stiff peaks form. Set aside

4. In another bowl, whisk room temperature cream cheese and granulated sugar together until creamy. Then add the remaining ingredients (sour cream, lemon juice, confectioner sugar, and vanilla extract). Beat until combined.

5. Fold the whipped cream into the cheesecake mixture. Once combined, divide mixture into 6 equal parts & mix in the coloring powders, leaving one the original white. Spoon each color into one prepared crusted tart pan.

6. Cover with plastic wrap and chill overnight. When ready to serve, remove the mini cheesecakes from the pan and decorate with fruits and edible flowers.