Divide the Cheesecake filling (as per The Complete Contest Prep Recipe Guide) in half and add blue food die to one portion, leaving the other plain. (You may like to divide it into 3 and add red if you feel like being super creative).
Evenly spoon in the pre made base ingredients into cupcake holders. Next add the plain cheesecake layer over the base first and level with the back of a spoon.
Next add the blue filling layer.
Transfer muffin tray into a preheated oven and bake for 25 minutes.
They will still appear slightly undercooked but they will firm up as they cool down.
Remove the cheesecakes from the oven and allow to cool completely before adding toppings.
*NOTE: I’ve cheated and am using Fat Free Redi Whipped cream. Note this WONT set at room temperature before it begins to melt so if you are using this, consume immediately.
If you prefer a thicker frosting or icing, you can use the icing I’ve listed for the
4th July Macro Friendly Donut recipe.