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Homemade Small-batch No-bake Unicorn Cheesecakes photo

Small-batch No-bake Unicorn Cheesecakes

These Small-batch No-bake Unicorn Cheesecakes are a whimsical delight! Easy to make and visually stunning, they're perfect for any celebration.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1/2 cup graham cracker crumbs
  • 1 heaping tablespoon brown sugar
  • 3 tablespoons butter melted
For the Cheesecake Filling:
  • 1/4 cup heavy cream whipped
  • 5 ounces cream cheese softened
  • 3 heaping tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 drops blue food coloring
  • 1 drops red food coloring
  • 1 serving whipped cream for topping
  • 1 serving sprinkles for decoration

Equipment

  • Handheld electric mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Spoon or spatula
  • Refrigerator

Method
 

Instructions:
  1. Step 1: Prepare the Crust - In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until the mixture resembles wet sand.
  2. Step 2: Form the Base - Evenly distribute the crust mixture into the 4 foil cupcake liners, pressing down firmly to form a solid base. Set aside.
  3. Step 3: Make the Cheesecake Filling - In another bowl, use your handheld electric mixer to beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue to mix until fully combined.
  4. Step 4: Whip the Cream - In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the airiness.
  5. Step 5: Color the Cheesecake - Divide the cheesecake mixture into two bowls. In one bowl, add a few drops of blue food coloring and mix until you reach your desired shade. In the other bowl, add red food coloring and mix to achieve a lovely pink hue.
  6. Step 6: Layer the Cheesecakes - Spoon the blue cheesecake mixture into the prepared crusts, filling them about halfway. Next, layer the pink cheesecake mixture on top, filling each liner to the top.
  7. Step 7: Chill - Place the cheesecakes in the refrigerator for at least 4 hours, or until set.
  8. Step 8: Serve with Toppings - Once set, top each cheesecake with a dollop of whipped cream and a sprinkle of your favorite colorful sprinkles.

Notes

  • Store in an airtight container in the refrigerator for up to 3 days.
  • For a chocolate twist, fold in mini chocolate chips.
  • Can be frozen for up to a month, wrap tightly before freezing.