So the Easter recipe parade is starting today here and now with these Apricot “Fried Eggs” Mini-Cheesecakes. Furthermore, these fun little beauties are doing double duty as an April Fools’ recipe.
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Every year at this time, I have fun creating and sharing Easter recipes like these Apricot “Fried Eggs” Mini-Cheesecakes. However, making faux food recipes to share on April Fools is something I’ve loved to do for years. One of my creations even ended up in Rachael Ray’s Magazine, Rachael Ray Every Day.
These Cocktail Weenie Cookies are actually made out of marzipan and cookie dough. Psyche! Check out more of my fun April Fools Faux Food recipe at the bottom of this post.
This Apricot “Fried Eggs” Mini-Cheesecakes recipe has a cake base for the cheesecake topping. However, use your favorite Graham cracker or crushed cookie crust recipe if you like. Just double the recipe since this is basically a sheet cake. When I make this again, I will definitely go that route.
The crust and cheesecake layers are topped with canned apricot halves. Before serving the cake, I spoon a bit of simple syrup over the top to create the egg white effect.
There is a significant amount of waste when you cut out the Apricot “Fried Eggs” Mini-Cheesecakes. However, just cut little squares out of the extra scraps for some super cute mini cheesecake bites. Perfect for people who want just a
Stay tuned for more Easter recipes like
Apricot “Fried Egg” Mini-Cheesecakes
Ingredients
For the crust:
- 1 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon salt
- 5 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons lemon juice
For the cheesecake:
- 2 lbs. Philadelphia cream cheese room temperature
- 1+1/3 cups white granulated sugar
- 2 tablespoons fresh lemon juice
- 1/2 tsp. natural vanilla extract
- 4 eggs
- 4 egg yolks
- 3 ounces and 1 tablespoon heavy cream
- 3 ounces and 1 tablespoon whole milk
For the topping:
- 1 15 oz can of peeled apricot halves.
- simple syrup (see recipe below)
Instructions
Make the Crust Layer:
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Beat together the butter, 1 cup sugar, lemon zest, and salt. Beat for 8 minutes until creamy.
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Add the eggs during the last few minutes individually, making sure each one is completely incorporated into the batter before adding the next.
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Whisk together the flour and baking powder and add it to the mixture.
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Add 2 tablespoons of the lemon juice.
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Line a 12 x 16-inch pan with parchment paper. Spread the mixture evenly out on the pan.
Make the Cheesecake Layer:
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Place cream cheese in the bowl of your mixer.
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Add the sugar and mix on high speed for 5 minutes
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Add the lemon juice, vanilla, and the whole eggs. Turn the mixer speed down to medium-low and beat for 1 minute
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Add the egg yolks. Make sure you scrape down the sides of the bowl.
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Add the heavy cream and milk. Continue mixing at low speed until everything is combined.
Assemble the Cake:
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Drain the apricots. Reserve the juice for cocktails or to use in another dessert.
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Spread the cheesecake batter out on top of the cake base.
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Evenly space the apricots on top using a 3″ round cutter as a guide.
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Place in oven on the middle shelf and bake for 35 minutes.
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Remove and let cool completely.
Glaze the Cake:
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Place the round cutter around the apricots and cut out mini cakes.
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Use a teaspoon to top each with simple syrup (see recipe below).
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Plate and serve.
Simple Syrup Recipe:
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Place 1/2 cup white granulated sugar and half cup water in a small saucepan. Bring to a simmer. Stir until sugar is completely dissolved. Remove from heat and let cool completely before using.
Like these Apricot “Fried Eggs” Mini-Cheesecakes? Check out these other Faux Food and Apricot “Fried Eggs” recipes:
