Unicorn Cheesecakes

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.

Course Desserts & Sweets

Cuisine American

Keyword bite size unicorn dessert, mini unicorn cheesecake

Prep Time 30

Additional Time 1

Total Time 1 30

Servings

Calories 218kcal

Author Lisa O'Driscoll

Equipment

Ingredients

For The Crust

1 cup graham cracker crumbs approx. 6 crackers
2 1/2 tablespoons sugar
3 tablespoons butter melted

For The Cheesecake

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

For The Unicorn Decor

Black decorating gel
12 Bugles
96 candy flowers approximately

Instructions

Mix graham cracker crumbs, sugar and butter.
1 cup graham cracker crumbs, 2 1/2 tablespoons sugar, 3 tablespoons butter
Take a mini cheesecake pan and fill each compartment equally with the graham cracker mixture. Pack the graham crackers until firm with the bottom of a shot glass or other circular object. Set aside.
Mix cream cheese, sugar and vanilla with a stand or hand mixer.
8 ounces cream cheese, 1/2 cup sugar, 1 1/2 tablespoons vanilla
In a separate bowl, whip heavy whipping cream until stiff peaks form.
3/4 cup heavy whipping cream
Fold whipped cream into cheesecake mixture.
Separate cheesecake equally into four bowls. Add food coloring to each until you have the desired colors.
Food coloring
Layer colored cheesecake into cheesecake pan, one color at a time. If cheesecake is too thick to layer, you can stir it a little to soften it.
Place cheesecake pan in the freezer for about 1/2 an hour. This makes it easier to add the eyes.
Use black decorating gel to add the eyes. You can squeeze the gel straight from the tube but I prefer thinner lines. To do this, I squeezed some of the gel into a plastic sandwich bag and cut a very small piece off the corner. You may want to practice first to see how you like it.
Black decorating gel
Place a Bugle in the center of each cheesecake.
12 Bugles
Add 6-8 candy flowers, starting from around the bugle and cascading down the side of the mini cheesecake. Enjoy!
96 candy flowers

Notes

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.
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.

Nutrition