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Unicorn Cheesecake Recipe

★★★★★

4.6 from 91 reviews
  • Author: Elara
  • Total Time: 10 hours (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This vibrant and whimsical Unicorn Cheesecake features a smooth, creamy texture with beautifully swirled pastel colors in every slice. Made with a buttery graham cracker crust and multiple shades of gel-colored cheesecake batter, this delightful dessert is baked in a water bath to ensure a velvety finish. Topped with extra creamy whipped topping and colorful unicorn sprinkles, it’s perfect for celebrations or indulging a fun, magical craving.

Ingredients

Scale

Crust

  • 2 cups graham crackers, crushed
  • 4 tablespoons granulated sugar
  • ½ cup unsalted butter, melted

Cheesecake Filling

  • 32 ounces cream cheese (four 8-ounce blocks), softened to room temperature
  • 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 (Americolor Electric Pink #164)
  • 2–3 drops light purple gel food coloring (Americolor Lilac #169)
  • 2–3 drops light green gel food coloring (Americolor Pistachio #186)
  • 2–3 drops light blue gel food coloring (Americolor Robin’s Egg #187)

Additional

  • 2 cups boiling water for water bath
  • 8 ounce tub extra creamy whipped topping, thawed (Cool-Whip brand)
  • Unicorn sprinkles to coordinate with cheesecake colors

Instructions

  1. Preheat oven: Set your oven to 350°F (175°C) to begin preparing your crust and baking it shortly.
  2. Prepare water bath foil wrap: Tear two large pieces of heavy-duty aluminum foil and wrap your 9-inch springform pan securely on all sides, double layering to prevent leaks.
  3. Spray pan: Generously coat the inside of the springform pan with baking spray to prevent sticking.
  4. Make crust mixture: In a large bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
  5. Press crust: Firmly compress this mixture onto the bottom and slightly up the sides of the springform pan to form an even layer.
  6. Bake crust: Place pan in oven and bake for 10 minutes, then remove and allow to cool while preparing the filling.
  7. Reduce oven temperature: Lower oven temp to 325°F (163°C) for baking the cheesecake.
  8. Cream cheese and sugar: In a large bowl, beat softened cream cheese with sugar until completely smooth and lump free.
  9. Add vanilla and eggs: Mix in vanilla extract, then add eggs one at a time on low speed, scraping bowl sides between each addition for full incorporation.
  10. Incorporate sour cream: Gently stir in sour cream just until batter is smooth and homogeneous.
  11. Divide batter: Evenly split batter into four separate bowls for coloring.
  12. Color batters: Add pink gel drops to the first bowl and mix until evenly colored without streaks; repeat with purple, green, and blue gel colors in the other bowls.
  13. Layer colored batter: Using separate spoons, dollop the colored batters randomly and alternately over the cooled crust, spreading colors evenly without layering the same color repeatedly in one spot.
  14. Swirl batter: Lightly swirl the colors together with a butter knife, avoiding scraping the crust bottom or sides to create a beautiful marbled unicorn effect.
  15. Remove air bubbles: Tap the pan gently on the counter two or three times to release trapped air bubbles.
  16. Prepare water bath: Set the foil-wrapped springform pan inside a large roasting pan or deep oven-safe dish.
  17. Add boiling water: Carefully pour boiling water into the roasting pan, filling until it reaches roughly 1 inch up the sides of the springform pan.
  18. Bake cake: Bake in the preheated 325°F oven for 1 hour and 30 minutes, until the center is set with a slight wobble when gently shaken.
  19. Cool in oven: Turn off the oven, crack the door open 1-2 inches, and let the cheesecake cool and finish baking for an additional hour inside.
  20. Remove from oven and water bath: Take the cheesecake and roasting pan out, carefully remove the foil wrap.
  21. Loosen sides: Run a thin-bladed knife around the pan edges to ensure the cheesecake does not stick to the sides.
  22. Cool on counter: Allow the cheesecake to cool further for 1 hour at room temperature.
  23. Refrigerate: Chill the cheesecake uncovered in the refrigerator for at least 8 hours or overnight to fully set.
  24. Decorate: Transfer the thawed whipped topping to a piping bag fitted with a large decorative tip and pipe dollops evenly around the edge of the cheesecake.
  25. Add sprinkles: Finish by sprinkling colorful unicorn sprinkles over the piped whipped topping for a festive appearance.

Notes

  • The water bath ensures gentle, even cooking of the cheesecake to prevent cracks and dryness.
  • Using room temperature ingredients helps achieve a smooth, lump-free batter.
  • Use heavy-duty foil and double wrap the springform pan to avoid any water leakage into the cheesecake during baking.
  • Light gel food coloring is recommended to maintain smooth batter texture and vibrant pastel colors.
  • Allow the cheesecake to cool slowly in the oven with the door ajar to prevent rapid temperature changes which can cause cracks.
  • For an even prettier swirl, avoid overmixing the colored batters once combined.
  • Make sure the whipped topping is thawed completely for easy piping and smooth decorative finish.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: unicorn cheesecake, colorful cheesecake, marbled cheesecake, pastel dessert, cream cheese dessert, whimsical cake

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Find it online: https://kitchenflavorspot.com/unicorn-cheesecake-recipe/