unicorn cheesecake

Last night I popped a picture on Twitter of my unicorn cheesecake before I put it in the fridge. I got so many people sending me messages asking for the recipe that I thought I better put it up this afternoon before I forget!

Although this cheesecake is all kinds of magnificent, the recipe is so easy so don’t be intimidated!

I served this at a tea party with the girls earlier on and it went down a treat, so if you want to wow your friends and family with minimal effort, here’s how to do just that…

Unicorn cheesecake (adapted from this recipe)

2 packets Nuttickrust biscuits (you can also use tennis biscuits)

1 cup melted butter

2 tubs of cream cheese

2 cups thick/double thick cream

1 cup sugar

pink, yellow, blue food colouring

Sprinkles, edible glitter and whipped cream to decorate

To make the crust, crush the biscuits until they form a crumb. Add the melted butter until a stiff consistancy is reached. Pat this into your pie dish.

In a large bowl  beat cream cheese and sugar until smooth and fluffy.

Add the cream and beat until stiff peaks form.

Divide mixture among 4 small bowls and add a couple drops of a different food coloring to each bowl. Stir to combine, adjusting color as desired. Mix a tiny bit of blue and a tiny bit of pink together to make purple.

Add spoonfuls of t mixture to  crust, alternating colors until you’ve used up all the mixture.

With a butter knife, smooth over the top and then drag the knife through the mixture to give a swirled effect.

Refrigerate for 6 to 8 hours.

Serve with whipped cream, edible glitter and sprinkles.

If you whip up this delish, and magical cheesecake, please take a picture, post it on social media and tag me, I would love to see!

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