Mini Crystal Cheesecakes

• Crust
• chocolate wafer cookies, crushed into crumbs1 1⁄2
• sugar↗1
• salt↗1
• unsalted butter, melted↗4
• For Cheesecakes
• cream cheese, at room temperature↗24
• sugar↗1⁄2
• honey↗1
• large eggs, at room temperature↗3
• americolor royal gel blue food coloring↗
• americolor leaf green gel food coloring↗
• americolor regal purple gel food coloring↗
• purple blue and green Candy Crystals for decorating cheesecake↗

Step-by-step instructions

1. 1

   Preheat oven to 325 degrees F. Spray two mini cheesecake pans with nonstick cooking spray.

2. 2

   To make crust, in a medium bowl, combine chocolate wafer crumbs, 1 tablespoon sugar, pinch salt and melted butter and stir until crumbs are completely coated in butter. Spoon a scant tablespoon into the wells of the pans and gently press onto the bottom. Bake for 8 minutes; set aside.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, ½ cup sugar and honey on medium speed until smooth. Reduce speed to low and beat in eggs, one at a time, until just combined. Seperate the cheesecake batter equally into 3 bowls, about 1 ? cups per bowl. Add 1-2 drops of food coloring to each bowl and fold to combine to make jewel toned blue, green and purple batters. Fill the wells of the pan ¾ high and bake cakes for 8-12 minutes until cakes are just set.

4. 4

   Let cool completely, then refrigerate for 2 hours and up to overnight.