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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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings 4 mini cheesecakes
Calories 356kcal
Author Tracy


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


  • 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


  • 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!


*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.


Calories: 356kcal