Pink Lemonade No-Bake Mini Cheesecakes

Preparation

Add the Ritz crackers into a food processor and pulse until the crackers are fine crumbs. Add the sugar and melted butter and pulse 5 or 6 times to combine. (If you don’t have a food processor, you can add the crackers to a Ziplock bag and smash them into crumbs with a rolling pin or other heavy object. Transfer the crumbs to a bowl and add the sugar and butter. Mix to combine.)

Line your standard size muffin/cupcake pans with paper liners (recipe yields 18) and spoon 1 heaping tablespoon of crumbs into each. Gently shake the pan back and forth on the counter to evenly distribute the crumbs within each liner. Use a small glass or other similar object to press the crumbs into the bottom of each liner. Do not remove the liners from the pans. Set aside.

In a mixing bowl with an electric mixer or a stand mixer fitted with the whisk attachment, on medium speed, begin to whip the cream. Slowly add the icing (powdered/confectioners’) sugar and vanilla extract. Turn the mixer to high and whip the cream until it forms stiff peaks. Transfer the whipped cream to a separate bowl and set aside.

Into the bowl of your mixer, add the cream cheese. Begin by whisking the cream cheese on medium speed and then slowly add the granulated sugar. Once the mixture begins to soften, scrape down the sides of the bowl and turn the mixer to medium high speed. Add the lemonade Kool-Aid drink mix. Whisk until the cream cheese is light and fluffy, scraping down the sides of the bowl as needed. Add a few drops of pink food paste coloring and mix well to combine.

Into the cream cheese mixture, mix in 1 cup of the previously whipped cream, reserving the remainder of the whipped cream for topping.

Transfer the cream cheese mixture to a disposable piping bag or Ziplock bag with a corner cut off. This is the easiest method of getting the mixture onto the crumbs, but spoons will work as well. Evenly distribute the cream cheese mixture among the 18 liners.

Use a piping bag with your desired tip (I used an 827 open star tip) or a Ziploc bag with the corner cut off to add the remainder of the whipped cream on top of each cream cheese layer.

Cut each decorative paper straw into 3 pieces. Add 1 piece to each cheesecake. Add 1 fruit jelly candy to the top of each cheesecake. Refrigerate until ready to serve.

Once ready to serve, use a knife placed between the liner and the side of the pan to gently lift each cheesecake out of the muffin/cupcake pan.