Looking for a delicious dessert idea for St. Patrick’s Day? This delicious St. Patrick’s Day Cheesecake recipe will work as a delightful dessert after any meal, but for this time of year, I wanted to feature this as a fun St. Patrick’s Day dessert idea.
This St. Patrick’s Day Cheesecake recipe calls for enough ingredients to make 6 mini cheesecakes. This delicious dessert has an added touch with buttercream frosting and green sprinkles on top making it the perfect green dessert option for St. Patrick’s Day. It is the perfect dessert that goes well with Instant Pot Corned Beef and Cabbage!
Is Cheesecake better for you than cake?
Both cheesecake and cake are high in carbs, fats, and calories but I must admit cheesecake is harder to resist than cake. You can reduce the calories if you opt to not use the frosting on this cheesecake, but if you’re celebrating and want a festive green dessert then I say just eat a small portion.
If you’re watching calories and carbs, then this will not be a dessert for you. If you like to eat in balance, then why not enjoy at least one mini cheesecake for dessert as it simply tastes too good not to try!
How To Make St. Patrick’s Day Cheesecake
These little Cheesecakes are just the thing to wow your guests, or family for St. Paddy’s day. They’re the perfect end to a great meal, or corned beef sandwiches, or other St. Paddy’s day favorites. No matter when you serve them, they’re sure to make everyone smile. Keep this recipe in your holiday favorites, as it’s sure to become your go-to for St. Patrick’s Day!
KITCHEN TOOLS YOU MAY NEED
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- Stand Mixer
- Parchment Paper
- Cookie Sheet
- Frosting Tip
- Pastry Bag
- Sheets of Copper mats (or Pastry rings)
Ingredients Needed To Make St. Patrick’s Day Cheesecake
FOR THE CRUST
- Graham crackers
- Cream cheese
- Powdered sugar
- Lemon juice
- Cheesecake Flavored Instant Pudding Mix
- Half n half
- Buttercream Frosting
- Green sprinkles
How To Make St. Patrick’s Day Cheesecake
Making the St. Patrick’s Day Cheesecake is a two-step process, but it is really easy to make. You will be enjoying these sweet delectable mini cheesecakes in no time at all! Check out the full printable recipe below!
Why does my graham cracker crust crumble?
This delicious dessert uses a graham cracker crust for maximum flavor. If you find that your graham cracker crust is crumbling then you may not have enough butter in the mix. The butter and sugar work to bind the graham crackers together. You won’t be able to fix your graham cracker crust if it crumbles after your cheesecake has set. I highly suggest you simply enjoy a crumbly cheesecake this time around and try to blend the butter and sugar better next time around.
What can I use instead of graham cracker crust?
As with most recipes you can substitute out certain ingredients. If you’re not feeling graham cracker crust for your St. Patrick’s Day cheesecake then you could go with crushed pretzels. This will give you a salty and sweet mix of flavors for those who enjoy a sweet and salty option.
I prefer graham cracker crust with my cheesecake recipes because it’s simple to make and blends well with the smooth texture of homemade cheesecake.
What happens if you over mix cheesecake?
When making this cheesecake recipe it’s important to make sure that you don’t get too much air in the ingredients. I highly suggest you make sure all of your homemade cheesecake ingredients are set to room temperature before using them.
Room temperature ingredients will make it easier to mix your cheesecake ingredients together thus reducing the risk for too much air to get into the ingredients. When you over mix cheesecake it can cause it to have cracks during the set process and deter your cheesecake from being smooth, but it won’t impact the flavor.
If you’re ready to make this St. Patrick’s Day cheesecake, then scroll down to find the recipe below. You can enjoy this delicious dessert after your St. Patrick’s Day feast or during lunchtime for a special holiday delight.
St. Patrick's Day Cheesecake
FOR THE CRUST
- 1 sleeve of Graham crackers - crushed in the blender
- 1/2 stick of butter - melted
- 1 heaping Tablespoon of sugar
- 4 - 8- ounce packages of cream cheese - softened
- 1 cup of powdered sugar
- 1 Tablespoon of Vanilla
- 1 teaspoon of lemon juice
- 3- ounce package of Cheesecake flavored Instant pudding mix
- 1 cup of half n half - plus 2 Tablespoons - see instructions
- 1 can of Buttercream Frosting - for topping
- Green sprinkles - for topping
- Measure the Copper mats, and cut them in 3 inch high strips. Fold the strips to meet ends, until you have about a 3 inch, in diameter (across) circle. Cut the strip where needed, and leave enough extra to tape the ends of the strip together. Tape the ends of the strip with duct tape, and make sure it's taped securely along the edges. Place the copper circles on a piece of parchment paper, on a cookie sheet.
- Mix the Graham cracker crumbs, melted butter, and sugar together in a separate bowl, and place an equal amount in each copper circle.
- Tap the crumbs down with the end of a wooden spoon, until they're even and compact in the bottom of the copper circle.
- Place in the freezer.
- In the mixing bowl of a stand mixer, mix the softened cream cheese until smooth and creamy.
- Stop the mixer and scrape down the bowl, and mix again. Add the vanilla, and lemon juice, and mix.
- In a separate bowl, add the 3-ounce package of Instant cheesecake flavored pudding, and a cup of half n half, and mix with a whisk until the pudding is smooth, and no longer grainy.
- Add the additional 2 Tablespoons as needed, to make the pudding smooth. When the pudding is smooth and thick, add it to the mixing bowl, and blend until completely smooth with the cream cheese.
- Add the powdered sugar a little at a time, and blend well after each addition.
- Scrape down the mixing bowl, and blend again.
- Divide the cheesecake batter evenly between 3 small bowls.
- In one bowl, add a drop of Aqua green food coloring gel, and stir.
- In the next bowl, add a drop of Neon Lime colored food coloring gel, and stir. You may need to add two drops of the Neon Lime food coloring gel to get the bright color.
- Add a drop of the Aqua green food coloring gel into the Lime, and with a knife, swirl the aqua through the lime, but DO NOT STIR. Swirl the Aqua to give this layer the gorgeous colors.
- In the next bowl, nothing is added, as the top layer is the white cheesecake.
- For the colors, we used Great Value food coloring Gel from Walmart. If you can't find the aqua food coloring gel, you can mix blue and a small amount of yellow to make an aqua green color.
- Remove the Graham cracker crumbs from the freezer, and add an equal amount of the Aqua colored cheesecake on top of the Graham cracker crumbs, and place back in the freezer.
- Wait 30 minutes, and take the cheesecakes out of the freezer, and add an equal amount of Lime/swirled Aqua cheesecake on top of the Aqua.
- Place the cheesecakes back in the freezer for 30 minutes, and then take them out and add an equal amount of the white cheesecake on top of the Lime/aqua swirled layer.
- Smooth the tops, and place back in the freezer until time to serve.
- When ready to serve, remove the tape from the copper circles, and remove the copper circles from the cheesecakes, leaving the cheesecakes on the parchment-lined cookie sheet.
- Pipe a swirl of frosting on top of the cheesecakes, and sprinkle the green sprinkles on the Frosting. Serve and Enjoy!
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