Bunny butt cheesecake

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A Bunny Butt Cheesecake is a delightful and whimsical dessert that’s perfect for Easter or any springtime celebration. Here’s how you can create your own cheesecake perfect for Easter dessert. 

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Immerse yourself in the whimsical charm of Easter with this delightful Bunny Butt Cheesecake. This dessert masterpiece combines the rich creaminess of cheesecake with playful Easter-themed decorations, creating a centerpiece that’s as adorable as it is delicious.

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1 1/2 sleeves of Graham Crackers
1 teaspoon of Sugar

6 Tablespoons of Butter – melted

Aqua/Teal Food Coloring Gel


4 packages of Cream Cheese – 8 ounce

1 1/2 cups of Heavy Whipping Cream

1 cup of Sugar

1/2 cup of Powdered Sugar

2 teaspoons of Vanilla

Pink Food Coloring Gel


1 large container of Vanilla Frosting

Green Food Coloring Gel

Frosting Tip to make Grass on top – SEE LINK

1 package of Sno-ball Cupcakes – from Hostess Brand

Candy Bunny Feet – SEE LINK

Mini Marshmallows

White Chocolate – to melt

White Nonpareils

7 inch Spring-form pan

Parchment Paper

Pastry Bag

Tip to make Grass Frosting – See Link


Other Kitchen tools/bowls/as needed

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In a small bowl, place the Butter, and melt it in the Microwave. Place the Graham Crackers in a Food Processor or Blender, and pulse into crumbs.  Sprinkle Sugar over Crumbs, and pulse to blend.  Pour melted Butter over crumbs and pulse to blend/coat.  Take the lid off of the Food Processor/Blender, and add several drops of the Aqua/Teal Food Coloring Gel to the Crumbs, replace the lid, and pulse to blend.  Continue to add a little more Food Coloring Gel until desired color is Achieved.  Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Graham Cracker Crumbs into the bottom of the pan, evenly, smoothing with a spoon.  Place the pan in the freezer

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In the mixing bowl of a stand mixer, place the Heavy Cream, Sugar, and Vanilla, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped.  Add the Cream Cheese, one at a time, and the 1/2 cup of Powdered Sugar, and blend until smooth and fluffy. Remove 1/3 of the Cheesecake Batter to a dish, and place it in the refrigerator. (This is the White – middle layer)   Add several drops of the Pink Food Coloring Gel to the Batter in the mixer, and mix well. Add more if needed, until the desired color of Pink is achieved.

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Remove the Pan from the freezer, and  pour 1/2 of the Pink Cheesecake Batter into the Spring-form pan, and place it back in the Freezer.   When the Pink Batter is firm to the touch, about 2 – 3 hours, remove the White layer of Cheesecake Batter from the refrigerator, and pour it on top of the Pink Layer, and place the pan back in the Freezer, until the White layer is set, 2 to 3 hours.  When the White layer is firm to the touch, remove the remaining Pink Cheesecake Batter from the refrigerator, and pour the Pink layer on top of the White layer, and place the pan back in the Freezer,  overnight for best results.

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Remove the Frosting from the container to a bowl, and add the Green Food Coloring Gel and stir, until you get a color that resembles green grass.  Place the Tip in a Pastry bag, and fill the bag with the Green Frosting.  Using the bag/tip, pipe the Frosting onto the cheesecake in small short upward strokes – you may need to practice a little with the tip; place a piece of Parchment Paper on the counter, and pipe the Frosting onto the Parchment to practice with the tip – you can just place the Frosting back into the Pastry bag when finished.  Build up the Grass, by piping one layer on top of another, and using about 3 layers total.  Using a sharp, thin, serrated knife, cut the ends off of the Snowball cupcakes, making the Bunny Butts.  Place the Sno-ball cupcake ends on top of the Grass – See photo’s for placement. 

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Place the White Chocolate – melting chocolate – in a small dish, and melt in the microwave. (you only need about 1/4 cup melted White Chocolate)  Dip the Bunny Feet in the White Chocolate, only barely dipping the NON DECORATED SIDE of the Feet in the Chocolate – you only need enough to make them stick on the Cupcakes.  Place the Bunny Feet, one at a time, on the Cupcakes – see photo’s for placement.  Place the White Nonpareils in a shallow dish, and Dip one Mini Marshmallow in the White Chocolate, and immediately into the Nonpareils, and stick on the Cupcake, using the Photo’s as a guide for placement.

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Continue with the other two Mini Marshmallows, and add to the Cupcakes.  With the Piping bag, go around the Cupcakes, placing grass around the edges, to make the Bunny Butts look as if they are burrowing into the Grass – See Photo.  Place the Cheesecake back into the Freezer until time to serve.  Do not remove the Spring-form until time to serve.

When ready to serve, slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!
Makes 6 to 8 servings

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NOTE:  The Bunny butt cheesecake can be decorated up to 24 hours before serving.  This will make your dessert done a day in advance and will keep in the Freezer for up to 3 days before serving.  If making ahead, place the Cheesecake in an airtight container, tall enough not to disturb the decorations. 

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ALSO:  You can use any melting chocolate, even White Chocolate Chips, but, I would recommend using White Chocolate Almond Bark if you have it on hand.  IF storing in the Freezer in a container – leave the Spring-form on the pan until you’re ready to serve the Cheesecake.

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