Unicorn Mini Cheesecakes are a magical no-bake treat made with graham crackers crust a colorful cheesecake filling and topped with whipped cream and sprinkles! An easy bite-size dessert for a birthday party or to bring color into any celebration!
Ingredients
For crust:
1 ½ cups graham cracker crumbs
2 teaspoons sugar
⅓ cup unsalted melted butter
For the cheesecake:
16 ounce cream cheese, room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Purple, pink and blue food coloring, optional
For the topping:
1 cup heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla extract
Purple food coloring, optional
Sprinkles, optional
Instructions
Line a muffin pan with 12 muffin liners, set aside
To make crust:
Combine graham cracker crumbs, sugar, then add the melted butter, mix together until combined
Place about 1 tablespoon of the crust in the bottom of each liner and use the bottom of a measuring cup to pack the crust down
Place in the freezer while you make the filling
To make cheesecake filling:
In medium bowl, mix cream cheese and powdered sugar until smooth
In separate bowl, mix heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
Divide mixture between three small bowls and add 2-3 drops of blue to the first bowl, 2-3 drops of pink to the second and 2-3 drops of purple to the third bowl and stir each until the color is uniform
Drop spoonful of each color over the graham cracker layer until all the colors have been added
Set in the fridge to firm
Refrigerate for at least 3-4 hours or overnight
To make whipped topping:
Combine all ingredients in a bowl and beat until stiff peaks form
When the mini cheesecake is completely set, place whipped cream in a piping bag fitted and pipe around the edge of the cheesecake and top with sprinkles
Serve
Recipe by Yummiest Food Recipes at https://yummiestfood.com/unicorn-mini-cheesecakes/