Unicorn Cheesecake No-Bake (Print Version)
# Ingredients:
→ Crust
01 -
2 cups digestive cookie crumbs
02 -
113 g butter, melted
03 -
1 tablespoon powdered sugar
04 -
1/2 teaspoon fine sea salt
→ Filling
05 -
16 oz cream cheese (2 packages), at room temperature
06 -
1/2 cup sugar
07 -
Zest and juice of 1 lemon
08 -
1 tablespoon pure vanilla extract
09 -
1/2 teaspoon salt
10 -
1/4 cup sour cream or labneh
11 -
1 cup heavy cream
12 -
Purple, fuchsia, and teal food colorings
13 -
Edible glitter
14 -
Powdered sugar, as needed
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a bowl, mix together the cookie crumbs, melted butter, powdered sugar, and fine sea salt. Press half the mixture into the bottom of an 8-9 inch tart pan with a removable bottom and press the rest around the sides. Use the bottom of a rounded cup or measuring cup to pack and smooth the crumbs.
03 -
Bake the crust for approximately 7 minutes. Allow it to cool to room temperature, then set it in the freezer.
04 -
Beat the cream cheese with the sugar, lemon zest and juice, vanilla, and salt until smooth (avoid over-beating). Stir in the sour cream.
05 -
In a separate bowl, whip the heavy cream to stiff peaks. The cream should hold its shape when lifted.
06 -
Gently fold the whipped cream into the cream cheese mixture until fully combined.
07 -
Divide the mixture into three bowls (about 1/2-2/3 cup in each), leaving at least one cup of mixture aside. Add food coloring to each bowl and stir gently. If the mixture becomes runny, add 1-2 tablespoons of powdered sugar as needed.
08 -
Alternate adding large dollops of the colored mixtures and the plain mixture into the frozen crust. Use a butter knife to create a marbled effect by swirling the mixture in 2-4 large figure-eight motions.
09 -
Transfer the cheesecake to the refrigerator and allow it to set overnight.
# Notes:
01 -
Ensure the cream cheese is at room temperature for a smoother filling.
02 -
For best results, use a high-quality food coloring to achieve vibrant colors.