Cheetah Cheesecake
A recipe for Cheetah Cheesecake from the cookbook, Wild Eats and Adorable Treats!
- Prep time
- 20 min
- Cook time
- 4 hr 26 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup graham cracker crumbs
- 3 1/2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 3 1/2 tablespoons butter (melted)
- 1 package (8 ounces) cream cheese (softened)
- 2 teaspoons lemon juice
- 1 1/3 cup heavy cream
- 3 1/2 tablespoons white sugar
- Marshmallows
- Tootsie Rolls (or Almonds)
- Mini chocolate chips
- Chocolate chips
- Mini vanilla wafers
Instructions
- 1
In a small bowl, stir together the graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and mix until completely blended.
- 2
Press the mixture into five or six small brulée ramekins (5 inches in diameter) or any other small, round dish. Chill until firm.
- 3
In a medium bowl, beat together the cream cheese and lemon juice until blended. Add the whipped cream and beat with an electric mixer until the batter becomes thick. Add the sugar and continue to beat until stiff.
- 4
Pour the cream cheese mixture into the chilled crust. Chill for a few hours before decorating.
- 5
Cut the tips off of the marshmallows using kitchen scissors and place them on the tops for the eyes.
- 6
Put a Tootsie Roll in the microwave for seven to eight seconds to soften and cut it in half. Shape the halves into noses and place on top of the cheesecake.
- 7
Add mini chocolate chips for the mouth. Add regular chocolate chips for the pupils. Alternate the regular and mini chocolate chips around the face to look like spots.
- 8
Add two mini vanilla wafers on the top sides for the ears.