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Small-batch No-bake Unicorn Cheesecakes

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These Small-batch No-bake Unicorn Cheesecakes are a perfectly magical, easy-to-make sweet treat.

This recipe for no-bake Unicorn Cheesecakes will make just four cute little cheesecakes.

As long-time readers know, I often partner up with Fandom Foodies to bring you themed nerdy recipes. Last month I even hosted our monthly roundup #AFeastOfThrones and got so many amazing Game of Thrones recipe submissions. (If you haven’t checked them all out, you should!)

This month, Jenni from The Gingered Whisk is hosting, and the nerdy theme she chose was Harry Potter (#PotterPotluck). Obviously, I was super excited about this because I was a massive Harry Potter book fan growing up–like my original hard covers basically disintegrated from being reread so often.

I was also excited about the theme because diving into the magical and mystical world of fantasy gave me the perfect excuse to hop on one of my favorite ridiculous trends ever, unicorn food! And since, as I mentioned in my No-bake Oreo Cheesecake Bites post, I’ve been a little obsessed with making no-bake cheesecakes this summer, for PotterPotluck, I made Small-batch Unicorn Cheesecakes!

These Small-batch No-bake Unicorn Cheesecakes are so cute and easy to make!

Look at these things!! How cute are they? Do you not just want to make a batch for yourself right now!?

And look, if the answer to that question is no and you are not on board with the whole unicorn food trend, I bet you have someone in your life who is.

Maybe a niece or nephew, a super fabulous coworker or friend. How many awesome points would you score if you whipped out a couple of these the next time you’re together?

These Unicorn Cheesecakes will make your day just a little more magical.

I’m just saying everyone could benefit from a little unicorn in their life. (And back to the Harry Potter thing) I mean look how well that worked out for Voldemort. 😉

See Also: Cheese Cake Bites

The recipe for no-bake cheesecakes is pretty standard and simple. It’s softened cream cheese plus sugar and a little vanilla and whipped cream. It takes less than five minutes to make the cheesecake layer.

This recipe adds a little food coloring to the cheesecake then you swirl dollops of that over a fabulous graham cracker crust, refrigerate or freeze, and in a few hours, your life is going to be a heck of a lot more magical.

These Small-batch No-bake Unicorn Cheesecakes are a perfectly magical, easy-to-make sweet treat.

These Small-batch No-bake Unicorn Cheesecakes are a perfectly magical, easy-to-make sweet treat.

Small-batch No-bake Unicorn Cheesecakes

These Small-batch No-bake Unicorn Cheesecakes are a perfectly magical, easy-to-make sweet treat.
5 from 6 votes
Print
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes
Servings (Hover or Click to Change Yield): 4 mini cheesecakes
Calories: 356kcal
Author: Tracy

Ingredients

Special Equipment

Graham Cracker Crust

  • 1/2 cup graham cracker crumbs (3 full graham cracker sheets)
  • 1 heaping tablespoon (16g) brown sugar
  • 3 tablespoons (1.5oz) butter melted

Cheesecake

  • 1/4 cup heavy cream
  • 5 ounces cream cheese softened
  • 3 heaping tablespoons (42g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • Blue food coloring
  • Red food coloring

Optional toppings

Instructions

  • Place 4 foil cupcake liners on a plate or tray.
  • In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter and stir until well-mixed and the mixture begins to clump. Divide crust between each of the cupcake liners and press it firmly into an even layer with your fingers or the bottom of a shot glass. Set aside.
  • In a small bowl, beat heavy cream with a handheld electric mixer, starting on low, working up to high, until stiff peaks form (when you lift the beaters straight up, the peaks should stand up without flopping over at the tip). Set aside.
  • In a medium bowl, combine softened cream cheese, granulated sugar, and vanilla and beat on high until well-combined and fluffy. Fold in the cream you just whipped until completely incorporated.
  • Divide mixture between three small bowls and add 2 drops of blue to the first bowl for baby blue, 2 drops of red to the second for pink, and 1 drop blue, 1 drop red for lavender. Stir each until the color is uniform.
  • Drop spoonfuls of each color over the prepared graham cracker crusts until all of the cheesecake mixture is gone. Use a tooth pick or knife to swirl the colors and smooth the top.
  • Refrigerate or freeze for at least four hours. Top with optional whipped cream and sprinkles if desired and enjoy!

Notes

*I like to use foil liners for these mini cheesecakes because they don't get soggy and will hold their shape without using a cupcake pan.
If you want to use regular paper liners, place them in a muffin/cupcake pan with a thin strip of parchment paper underneath sticking up from both sides so you can pull the cheesecakes out of the tray after refrigeration--they will be too squishy to pop out easily with a fork.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost.

These Small-batch No-bake Unicorn Cheesecakes are a perfectly magical, easy-to-make sweet treat.

Comments

  1. Natasha Minocha says

    5 stars
    WOW! This recipe on Cheesecakes is really amazing. I am going to try this recipe soon. You please keep on sharing some more recipes in future . Thank You!

    Reply

  2. online cake delivery in Pune says

    This looks delicious, and I will be making them for my upcoming housewarming party!
    Always love reading your recipes for inspiration.

    Reply

  3. Jeni White says

    5 stars
    I’ve made these twice now, doubling the recipe, because I have a large family. They went very quickly, and my two younger girls, (9 & 10) LOVED them, and bragged to their friends.

    The only issue is that I’ve had a difficult time getting them to firm up in the fridge. Any suggestions on what I may be doing wrong?

    Thank you!!

    Reply

    • Tracy says

      Hi, Jeni, so glad to hear the girls enjoy them!! As for firming up in the fridge, it’s not anything you’re doing wrong. These cheesecakes when chilled in the fridge stay pretty soft. I usually freeze them, unwrap them, and then let them sit in the fridge for a couple hours or at room temperature for a little bit to soften up (though during the summer I really enjoy them frozen!). Hope that helps!

      Reply

      • Jeni White says

        5 stars
        It does. I’ve actually still got three from the last batch hidden in the freezer! I figured that since most of the cheesecakes you can buy commercially come frozen, it was a good idea. Glad to know my assumptions were right.

        I am subscribed to a lot of recipe emails, and do searches constantly for new recipes. I’m disabled, and cooking with love it’s one off the things I can still do for them. I’ve gone through some of your recipes, and I will be trying quite a few of them, which is a compliment, lol.

        Thank you so much for your work, your easy directions, your humor, and being you. I appreciate it, more than you know. I hope you don’t mind if as I try your recipes, and have to double or triple the recipes, I ask for more advice.

        Again thank you.

      • Tracy says

        Thank you so much, Jeni! This comment made my day more than I can say. And absolutely, don’t hesitate to ask if you ever have any questions!

  7. Dawn - Girl Heart Food says

    5 stars
    I’m a huge fan of the Harry Potter movies. Though, I haven’t read the books, but maybe I should! There’s definitely huge unicorn trend right now. I’d like to say that I would make these for my niece and nephew, but, honestly, I think I would want to keep ALL these for myself 😉 They are super cute and fun! Love ’em! Pinned! Have a wonderful weekend, Tracy, and enjoy the movie!!

    Reply
5 from 6 votes (1 rating without comment)

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