Introduction

Brighten up your dessert table with this whimsical Unicorn Cheesecake. Marbled with soft pastel colors and topped with fun sprinkles, it’s as delightful to look at as it is to eat. Perfect for celebrations or a special treat!

The image shows a round, layered cheesecake with a thick, crumbly light brown crust at the bottom. The cheesecake itself has a colorful swirl pattern in layers of pastel purple, green, and pink, creating a smooth, creamy texture. On top, there are eight fluffy white whipped cream rosettes spaced evenly around the edge, each decorated with small, colorful sprinkles in pink, blue, purple, and gold. The cheesecake is placed on a white plate with a thin black rim, sitting on a white marbled surface with scattered sprinkles nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham crackers
4 tablespoons granulated sugar
½ cup unsalted butter, melted
32 ounces cream cheese, softened to room temperature (four 8-ounce blocks)
1½ cups granulated sugar
1 tablespoon clear vanilla extract (vanilla flavoring)
6 large eggs, room temperature
½ cup sour cream, room temperature
1-3 drops pink gel food coloring (up to ¾ teaspoon, Americolor Electric Pink #164)
2-3 drops light purple gel food coloring (up to ¾ teaspoon, Americolor Lilac #169)
2-3 drops light green gel food coloring (up to ¾ teaspoon, Americolor Pistachio #186)
2-3 drops light blue gel food coloring (up to ¾ teaspoon, Americolor Robin’s Egg #187)
2 cups boiling water for the water bath
8 ounce tub extra creamy whipped topping, thawed (Cool-Whip brand)
Unicorn sprinkles to coordinate with the cheesecake colors

Instructions

Step 1: Preheat the oven to 350°F. Tear two large pieces of heavy-duty aluminum foil. Place a 9-inch springform pan on one piece and wrap foil tightly around the sides. Repeat with the second piece for double protection against leaks.
Step 2: Spray the inside of the springform pan generously with baker’s spray. In a large bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then remove and let cool.
Step 3: Reduce oven temperature to 325°F. In a large bowl, beat softened cream cheese with granulated sugar until very smooth and lump-free.
Step 4: Add vanilla extract. Then add eggs one at a time on low speed, scraping the bowl between additions to fully incorporate.
Step 5: Stir in sour cream until the batter is smooth and even.
Step 6: Divide batter evenly into four bowls. Add pink gel food coloring to the first bowl, mixing until no streaks remain. Repeat with the purple, green, and blue colors in the other bowls.
Step 7: Spoon dollops of each colored batter randomly over the cooled crust, layering colors but avoiding putting the same color in the same spot repeatedly to create a marbled effect.
Step 8: Use a butter knife to gently swirl the colors together, avoiding scraping the crust. Tap the pan on the counter a few times to release air bubbles.
Step 9: Place the springform pan into a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
Step 10: Bake for 1 hour and 30 minutes, or until the center is set but still slightly wobbly. Turn off the oven, crack the door open, and let cool inside for 1 hour.
Step 11: Remove the cheesecake and foil from the pan. Run a thin knife around the edges to loosen, then cool on the counter for an hour before refrigerating for at least 8 hours or overnight to fully set.
Step 12: Once chilled, pipe dollops of thawed whipped topping around the edges. Finish by sprinkling with unicorn sprinkles for a magical touch.

Tips & Variations

Use room temperature ingredients to ensure a smooth, creamy batter without lumps.
For a stronger marble effect, use fewer swirls; for a more blended look, swirl more gently and extensively.
Feel free to swap sprinkles for edible glitter or themed decorations to match any occasion.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped to prevent it from absorbing fridge odors. When ready to serve, you can enjoy it cold or let it sit at room temperature for 10-15 minutes for a softer texture.

How to Serve

A round pie with a brown crust base, topped with a thick, swirled layer of pastel colors including green, pink, purple, and blue, creating a smooth marbled effect. On top, there are large, evenly spaced dollops of white whipped cream, each decorated with small, colorful sprinkles and tiny golden unicorn-shaped sprinkles. One slice is cut and placed on a white plate with the same colorful swirl design visible on the pie layer. Nearby, a small glass bowl is filled with more colorful and unicorn-shaped sprinkles, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of clear vanilla?

Yes, but clear vanilla is recommended to keep the pastel colors vibrant and not tinted brown, preserving the beautiful unicorn appearance.

Do I have to use a water bath?

Using a water bath helps prevent cracks and promotes even baking for a creamy texture. If you don’t have a roasting pan, place the springform pan inside a larger oven-safe dish and carefully add hot water for the same effect.