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!
These Mini Unicorn Cheesecakes are easy to make, even if you are not a professional cake decorator. I love pretty desserts. They are not only fun to eat, but they are also super fun to make.
Perfect for everyone who loves quick and no-bake dessert and I really like it too. Nice, creamy, and very delicious mini cheesecake which you will like at the first bite! Everyone likes this cheesecake, especially when they see the look. They are super easy to do and don’t take a lot of time.
These unicorn cheesecakes are perfect for birthday parties. However, we made them just for fun because they are so cute!
How to make Mini Unicorn Cheesecakes?
Start by making the graham crackers crust. You will need three ingredients: graham crackers crumbs, sugar, and butter.
- Combine graham cracker crumbs, and sugar, then add the melted butter, and 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 the cheesecake filling:
- In a medium bowl, mix cream cheese and powdered sugar until smooth
- In a 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 the 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 a 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
Can you make these in other colors?
Yes! This recipe is great because you can just play with the colors as you please to match the theme you are going for.
A few suggestions would be:
- Pastel Colors – for an Easter theme
- Red and Green –for a Christmas dessert
- Dark Blue, Purple, and Black – for a galaxy-themed party
- Red, White, and Blue – for a patriotic dessert just mix and match to create the perfect dessert!
These unicorn cheesecakes might just be the most adorable bite-size desserts ever! The best part is that since they’re no-bake cheesecakes, they’re super easy and as much fun to make as they are to eat!
With their fun and colorful looks, you can not help but smile when you take a bite of these fun and colorful cheesecake bites! Enjoy!
- 1 ½ cups graham cracker crumbs
- 2 teaspoons sugar
- ⅓ cup unsalted melted butter
- 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
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Purple food coloring, optional
- Sprinkles, optional
- Line a muffin pan with 12 muffin liners, set aside
- 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
- 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
- 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
Leave a Reply