Easter is just a few days away. I have been wracking my brain trying to figure out what to make for our family gathering. I have created a cute Easter Bunny Butt Cheesecake ever. When I was making it to show you guys, I couldn’t stop smiling because it’s such a fun little Easter dessert.
From the crust to the cheesecake, this is going to be one of the best desserts you have ever tried. I’m not a professional in the kitchen and I could make this dessert. No doubt the adults and kids in your family will love this Bunny Butt Cheesecake.
Go ahead and whip this up and let your family enjoy it this Easter.
Graham Cracker Crust Recipe
1 C graham cracker crumbs
1 TBSP sugar
3 TBSP salted butter, melted
2 Dessert dishes
-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
1 Tub of Already made cheesecake filling
2 disposable pastry bags
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 ingredient
1 package of pink snowballs from Tastykake.
1 package of bunny feet icing transfers
1 C cold heavy whipping cream
1/2 C powder sugar
1 tsp vanilla
green food dye
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