No-Bake Unicorn Cheesecake Recipe

Name: Unicorn Cheesecake
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups digestive cookie crumbs.; 113g (1/2 cup) butter, melted.; 1 tablespoon powdered sugar.; 1/2 teaspoon fine sea salt.; 16 oz cream cheese, room temperature (2 packages).; 1/2 cup granulated sugar.; Zest and juice of 1 lemon.; 1 tablespoon pure vanilla extract.; 1/2 teaspoon salt.; 1/4 cup sour cream or labneh.; 1 cup heavy cream.; Purple, fuchsia, and teal food colorings.; Edible glitter for garnish.

Featured in Irresistible Sweet Treats.

Dive into the whimsical world of this No-Bake Unicorn Cheesecake! With a buttery digestive cookie crust and creamy layers of vibrant, unicorn-inspired swirls, this cheesecake is the perfect centerpiece for any magical celebration. The smooth cream cheese filling, mixed with sour cream for tanginess, and whipped cream for lightness, creates an irresistible texture. Whether it’s for a birthday party, a pride celebration, or just a fun, colorful treat, the edible glitter adds a magical finishing touch. Prep it in just 30 minutes and let it chill overnight for the perfect slice of enchantment.

By Clare Greco

Updated on Mon, 20 Jan 2025 15:53:54 GMT

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Bring a touch of magic to your next celebration with this No-Bake Unicorn Cheesecake. With vibrant, unicorn-inspired swirls and a buttery digestive crust, it’s a whimsical dessert that’s as visually stunning as it is delicious. The smooth, tangy cream cheese filling, accented with lemon and vanilla, creates the perfect balance of flavors. And with a sprinkle of edible glitter on top, this cheesecake is sure to dazzle at any gathering.

INGREDIENTS

Digestive cookie crumbs: 2 cups
Butter: 113g (1/2 cup), melted
Powdered sugar: 1 tablespoon
Sea salt: 1/2 teaspoon, fine
Cream cheese: 16 oz (2 packages), room temperature
Granulated sugar: 1/2 cup
Lemon zest and juice: Zest and juice of 1 lemon
Vanilla extract: 1 tablespoon
Salt: 1/2 teaspoon
Sour cream or labneh: 1/4 cup
Heavy cream: 1 cup, whipped
Food colorings: Purple, fuchsia, teal
Edible glitter: For garnish

INSTRUCTIONS

Step 1:: Prepare the crust by mixing the digestive cookie crumbs with melted butter, powdered sugar, and fine sea salt. Press the mixture firmly into the bottom and sides of a tart pan to form the crust. Freeze until firm.
Step 2:: In a large bowl, beat the cream cheese with sugar, lemon zest, lemon juice, vanilla extract, and salt until smooth. Mix in the sour cream or labneh for extra creaminess.
Step 3:: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
Step 4:: Divide the filling into separate bowls and tint each portion with different food colorings (purple, fuchsia, and teal).
Step 5:: Layer the colored fillings into the prepared crust and swirl with a knife to create a marbled effect. Chill the cheesecake overnight to set.
Step 6:: Before serving, sprinkle the cheesecake with edible glitter to add a magical, unicorn-inspired finishing touch.

Serving and Storage Tips

Let the cheesecake set in the fridge overnight to achieve the perfect texture.
Store any leftovers in an airtight container in the fridge for up to 3 days.

Helpful Notes

Make sure all ingredients, especially the cream cheese, are at room temperature to avoid lumps and ensure a smooth, creamy filling.
Be gentle when folding the whipped cream into the cream cheese mixture to keep the texture light and airy.

Tips from Well-Known Chefs

For an extra burst of flavor, try adding a few drops of lemon extract to the filling alongside the lemon zest and juice.

Unicorn Cheesecake

This No-Bake Unicorn Cheesecake combines vibrant swirls of color with a buttery digestive crust, topped with edible glitter. Perfect for birthdays and festive occasions!

Prep Time

30 Minutes

Cook Time

Total Time

30 Minutes

By: Clare Greco

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 cheesecake)

Dietary: Vegetarian

Ingredients

01 2 cups digestive cookie crumbs.

02 113g (1/2 cup) butter, melted.

03 1 tablespoon powdered sugar.

04 1/2 teaspoon fine sea salt.

05 16 oz cream cheese, room temperature (2 packages).

06 1/2 cup granulated sugar.

07 Zest and juice of 1 lemon.

08 1 tablespoon pure vanilla extract.

09 1/2 teaspoon salt.

10 1/4 cup sour cream or labneh.

11 1 cup heavy cream.

12 Purple, fuchsia, and teal food colorings.

13 Edible glitter for garnish.

Instructions

Step 01

Mix the digestive cookie crumbs with melted butter, powdered sugar, and sea salt until well combined. Press the mixture firmly into the bottom and sides of a tart pan to form the crust. Freeze until set.

Step 02

Beat the cream cheese with sugar, lemon zest, lemon juice, vanilla extract, and salt until smooth and creamy. Mix in the sour cream or labneh until fully incorporated.

Step 03

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring the filling stays light and airy.

Step 04

Divide the filling into separate bowls and tint each portion with different food colorings (purple, fuchsia, and teal).

Step 05

Layer the different colored fillings into the prepared crust, using a knife to create a swirling pattern. Once layered and swirled, chill the cheesecake in the refrigerator overnight to set.

Step 06

Before serving, sprinkle the cheesecake with edible glitter to give it a magical, unicorn-inspired effect.

Notes

Ensure all ingredients, especially the cream cheese, are at room temperature to achieve a smooth and creamy texture.
Be careful not to overmix the filling once the heavy cream is added to maintain a light texture.
Chill the cheesecake overnight for the best results, ensuring it sets properly before slicing.