Bite Size Unicorn Cheesecakes

Name: Unicorn Cheesecakes
Prep time: 30 min
Total time: 90 min
Ingredients: 1 cup graham cracker crumbs (approx. 6 crackers); 2 1/2 tablespoons sugar; 3 tablespoons butter (melted); 8 ounces cream cheese; 1/2 cup sugar; 1 1/2 tablespoons vanilla; 3/4 cup heavy whipping cream; Food coloring (I used pink, green, blue and yellow); Black decorating gel; 12 Bugles; 96 candy flowers (approximately)

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These little unicorn cheesecakes might be the cutest treats to ever hit your dessert table. With pastel‑swirled layers of no‑bake cheesecake, they’re every bit as fun to make as they are to eat.

Originally published April 2020 – Updated February 2026

A mini unicorn-themed cake with a cone horn, colorful frosting flowers, and closed eyes decoration, displayed on a white cake stand against a pink background.

Mini Unicorn Cheesecake Recipe

I’m all about bite size desserts, especially when cheesecake is involved. From no bake cheesecake bites to Oreo cheesecake, I can never get enough. Little treats like these fit every occasion, whether you’re planning party food or just making something fun with the kids.

This batch started as simple no bake cheesecakes with a rainbow theme, but I got a little carried away. Once those pastel layers came together, they were practically begging to become Mini Unicorn Cheesecakes. I’ve made plenty of unicorn inspired crafts over the years, like unicorn Easter eggs and an adorable unicorn pumpkin, but this was my first time turning that magic into something edible.

Want more recipes like this one? Check out my children’s cookbook, Roll It, Slice It, Mash It, Dice It. You’ll find this cute recipe and lots more!

Why We Love This Recipe

Easy to serve: These Mini cheesecake bites are easy to serve and keep portions neat.
Adorable treats: Pretty pastel colors and unicorn decor make them perfect for parties.
Simple to make: The no-bake recipe uses basic ingredients and comes together quickly.

Ingredients

A baking setup with eggs, flour, butter, vanilla, milk, food coloring, a stand mixer, spatulas, a whisk, and bowls on a white countertop.

For The Crust

Graham cracker crumbs: Forms a classic graham cracker crust that holds together well.
Sugar: Adds a touch of sweetness to balance the crust.
Butter: Helps bind the crust mixture so it firms up nicely when chilled.

For The Cheesecake

Cream cheese: The base of the creamy filling, softened for easy mixing.
Sugar: Sweetens the vanilla cheesecake without overpowering it.
Vanilla extract: Adds warmth and depth to the cheesecake flavor.
Heavy whipping cream: Whipped until peaks form to lighten the cheesecake mixture.
Food coloring: Creates the signature unicorn swirl and bright colors.

For The Unicorn Decor

Black decorating gel: Used to draw simple unicorn eyes.
Candy flowers: Add color and texture along the sides of the mini cheesecake.
Bugles: These make the perfect unicorn horns with almost no effort.

How to Make Unicorn Mini Cheesecakes

Make The Cheesecakes

Step 1. Start by making the graham cracker crust. You’ll only need three ingredients, graham cracker crumbs, sugar and butter.

Step 2. Mix the graham cracker crumbs, sugar and butter well.

A bowl of crushed graham crackers is on a counter next to whole graham crackers, a stick of butter, melted butter in a small bowl, and a small bowl of sugar.

A hand stirs a mixture of crushed graham crackers, sugar, and butter in a white bowl on a light countertop, with graham crackers and empty bowls nearby.

Step 3. Spoon crust into each of the cheesecake compartments and press until firm. I used one of the removable bottoms from cheesecake pan but you can also use the bottom of a shot glass or even your fingers.

A hand presses graham cracker crust into a muffin tin, with crushed crackers, a bowl, and butter visible on the counter.

A muffin tin with graham cracker crusts in several cups sits on a counter next to graham crackers and crumbs.

Step 4. In a large mixing bowl, combine cream cheese, sugar and vanilla and mix well with a stand or hand mixer. Set aside.

Step 5. In a separate bowl, whip heavy whipping cream until stiff peaks form. Fold into cream cheese mixture.

Overhead view of a stand mixer blending a creamy mixture, with sugar, vanilla extract, and cream cheese packaging visible on a gray countertop.

A glass mixing bowl with freshly whipped cream and a whisk attachment, with a carton of heavy whipping cream in the background.

Step 6. Separate the batter mixture equally into four bowls and add the food coloring into each.

Step 7. Mix until you get the colors just how you want them. I had to add to the yellow a couple times to get a brighter shade.

Four bowls of white frosting, each with a different food coloring (green, red, blue, yellow) on top, next to a mixing bowl and food coloring bottles on a gray countertop.

Four white bowls on a gray countertop, each containing pastel-colored frosting in yellow, pink, blue, and green. A box of food coloring is visible in the corner.

Step 8. Add the cheesecake to separate icing bags. Starting with pink (or your color of choice) add a layer of cheesecake to the mold. Then, one at a time, add the remaining colors.

Step 9. When the layers are finished, place the cheesecake pan in the freezer for about an hour, or until the cheesecake is frozen. I’ve found that doing this makes it much easier to remove the cheesecake from the pans.

Another alternative is to swirl the colors instead. Just be sure not to “overswirl” (if that’s even a real word) because if the colors blend together too much, they’ll start to look a little brown. If you’re making these with younger kids, this way may be easier for them.

Decorate Your Unicorn Cakes

Step 1. After removing the cheesecakes, use black decorating gel to make the unicorn eyes. You can make them using the tube, or for thinner lines, put some of the gel in a sandwich bag and cut off a small corner.

Step 2. I found it helpful to practice one or two eyes before applying the gel to the cheesecake because it took me a couple tries to get it just right. I started with the tube but found I liked the thinner lines from the icing bag better.

A tube of black gel food coloring sits open on a counter next to a paper towel with a black stain on its corner.

A small, round dessert with a crumb crust and pastel layers of blue, yellow, and pink, decorated with closed eyes drawn in black icing.

Step 3. After making the unicorn eyes, place a Bugle in the center of each cheesecake. Finally, add 6-8 candy flowers, starting at the top and cascading down the side. That’s all there is to it!

Four unicorn-themed mini cakes with colorful flowers and cone horns on a pink background, one displayed on a white stand.

Storage Instructions

Fridge: Store mini unicorn cheesecakes covered in an airtight container for up to four days.
Freezer: Freeze without decorations for up to one month, wrapped tightly in plastic wrap. Thaw in the fridge before serving.

Top Tips

Press the crust firmly or it will crumble: Use the bottom of a shot glass so each mini cheesecake holds together when released.
Stop mixing once the filling is smooth: Overmixing breaks down the structure and leads to soft cheesecake bites that do not set cleanly.
Pipe for cleaner layers: Pipe the cheesecake mixture using a piping bag for cleaner layers.
Freeze just until the tops are set: Too long in the freezer can cause condensation when decorating.
Decorate right before serving if possible: Candy stays brighter and firmer than when stored overnight.

Three unicorn-themed mini cakes with rainbow flowers, ice cream cone horns, and closed eyes, displayed on white doilies against a pink background.

Variations And Add-ins

Crust: Swap graham crackers for crushed Oreo cookies or vanilla wafers for the crust.
Crunch: Sprinkle crushed cookies or sprinkles into each layer for a little crunchy texture.
Pan: Use cupcake liners and a cupcake tin if you do not have a mini cheesecake pan.
Swirls: Create a swirl effect by using a toothpick to gently swirl the colors together.
Sparkles: Add edible glitter or extra sprinkles for a more colorful unicorn dessert.
Rosettes: Top with whipped cream rosettes instead of candy flowers for a softer finish.

FAQs

Why is my cheesecake not firm enough?

Your whipped cream may not have reached stiff peaks or the cheesecakes may need more chilling time.

Can I make these ahead of time?

Yes, these unicorn cheesecake bites can be made a day in advance and stored in the fridge.

Can these sit out at room temperature for a party?

They are fine for about 30 minutes, but should be kept chilled as much as possible.

More Unicorn Desserts

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Lisa, author of Fun Money Mom, standing in front of a kitchen counter with a cupcake.

About Lisa O’Driscoll

Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!

Meet Lisa

Mini Unicorn Cheesecake Recipe

Why We Love This Recipe