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unicorn cheesecake
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Unicorn Cheesecake No-Bake

A lemony, smooth and wonderfully creamy no bake cheesecake held together by a sturdy, scrumptious crust. To make it magical, we'll color and marble the filling. Don't forget the glitter!
Servings 12

Equipment

  • 9" tart pan

Ingredients

Crust

  • 2 cups digestive cookie crumbs
  • 113 g butter ,melted
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon fine sea salt
  • Filling
  • 2 packages cream cheese 16 oz at room temperature
  • 1/2 cup sugar
  • Zest & juice of 1 lemon
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup sour cream or labneh
  • 1 cups heavy cream
  • purple fuchsia and teal food colorings, plus edible glitter
  • powdered sugar as needed

Instructions

  • Preheat the oven to 350.
  • Make the crust: In a bowl mix together the cookie crumbs, melted butter, powdered sugar and fine sea salt. Take 1/2 of the mix and press it into the bottom of a 8-9 inch tart pan with a removable bottom with your fingers. Press the rest around the sides. Use the bottom of a rounded cup or measuring cup to pack it in and smooth the crumbs.
  • Bake the crust for about 7 minutes. Allow to cool to room temperature then set in the freezer.
  • Beat the cream cheese with the sugar, lemon zest and juice, vanilla and salt until just smooth (don’t over-beat). Stir in the sour cream.
  • In a separate bowl whip the heavy cream to stiff peaks (when you lift up your beaters the cream will hold shape).
  • Fold the heavy cream into the cream cheese mix.
  • Into three bowls add 1/2-2/3 cup of the mixture, leaving at least a cup of mix aside.
  • Add food coloring to each bowl and stir. If you find it gets too runny, add 1-2 tablespoons powdered sugar.
  • Alternate adding the colors in large dollops into the frozen crust. Once you’ve used up all the filling, use a butter knife to swirl the mix making 2-4 large 8 shapes in the pan.
  • Transfer to fridge to set overnight.