No-Bake Unicorn Cheesecake
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
⅓ cup melted butter
¼ cup granulated sugar
Rainbow sprinkles
For the filling:
16 oz (450g) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups whipped cream
Food coloring (pink, blue, purple)
1 cup mixed berries, chopped (optional)
For the topping:
1 cup whipped cream
Unicorn horn decorations
Rainbow sprinkles
Pink glaze (optional)
Instructions:
Mix graham cracker crumbs, melted butter, granulated sugar, and rainbow sprinkles in a bowl. Press into the bottom of a 9-inch springform pan to form an even layer.
Beat the softened cream cheese and powdered sugar in a bowl until smooth. Add vanilla extract and mix well.
Fold in the whipped cream gently until well combined. Divide the mixture into three equal parts.
Color each part with pink, blue, and purple food coloring.
Spread the pink cheesecake mixture evenly over the crust, followed by the blue layer, and then the purple layer. If using, sprinkle chopped berries between layers. Smooth the top.
Refrigerate for at least 4 hours or until set.
Before serving, top with whipped cream, unicorn horn decorations, rainbow sprinkles, and drizzle with pink glaze if desired.
Prep Time: 25min | Chilling Time: 4hr | Total Time: 4hr 25min
Kcal: 370 Kcal | Servings: 8 servings
