Unicorn Cheesecake (no bake)

 

This is a delicious easy-to-make dessert that is fun to make with your kids. I let my four year old daughter help me make it (which is why the pictures all look like a hot mess).

I think she mostly helps because she wants to lick the bowls when I’m done using them. Adding the sprinkles at the end is her favorite part.

The original recipe can be found here (it’s a 30 second-ish video that will give you the gist). To avoid constantly pausing the video, here is my own breakdown.

You will need:

  • 2 blocks of cream cheese (room temperature)
  • 1 cup sugar
  • 2 cups heavy cream
  • a graham cracker crust
  • food coloring
  • assorted sprinkles for decorating (optional)

To make:

Using a hand mixer, blend the cream cheese and sugar for about three minutes until smooth and fluffy.

Add the heavy cream.

Blend for another 2-3 minutes until stiff peaks form.

Divide mixture among five small bowls (one for each color you’re using).

Add a couple drops of different food coloring to each bowl and stir.

The green came out minty because I only had about two drops of green food coloring left.

Drop large spoon fulls of each color into the graham cracker crust.

Keep adding around the pie crust in two layers until you’ve used all the cream.

Use a spatula to smooth over the top.

Chill in the refrigerator for 6-8 hours so the cream can firm up. Once it’s ready you can decorate the top with sprinkles if you wish. I let my daughter do this part.

My four year old’s idea of adding sprinkles is to dump most of them in the center.

A slice of the cheesecake will look something like this:

Enjoy!

 

 

 

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