Description
Magical unicorn mini cheesecakes bring whimsical pastel colors and playful sparkle to dessert tables. Sweet cream cheese filling nestled in delicate graham cracker crusts creates enchanting treats sure to delight guests of all ages.
Ingredients
Scale
Main Ingredients:
Cheesecake Base:
- 16 ounces (453 grams) cream cheese, room temperature
- 1 cup (240 milliliters) heavy whipping cream
- ½ cup (60 grams) powdered sugar
- 1 teaspoon vanilla extract
Crust:
- 1 ½ cups (180 grams) graham cracker crumbs
- ⅓ cup (76 grams) unsalted melted butter
- 2 teaspoons (8 grams) sugar
Optional Decorative Ingredients:
- Purple food coloring
- Pink food coloring
- Blue food coloring
- Sprinkles
Topping:
- 1 cup (240 milliliters) heavy whipping cream
- ½ cup (60 grams) powdered sugar
- ½ teaspoon vanilla extract
- Purple food coloring, optional
Instructions
- Prepare the graham cracker foundation by pulverizing the crackers and blending with granulated sugar (50 grams or ), then incorporate melted unsalted butter (113 grams or ) until fully integrated.
- Distribute approximately 15 milliliters of the crumbly mixture into each muffin liner, compressing firmly with the flat bottom of a measuring cup to create a compact base.
- Freeze the prepared crusts while assembling the filling components.
- In a medium mixing bowl, thoroughly blend cream cheese (450 grams or ) with powdered sugar (120 grams or ) until achieving a silky, uniform consistency.
- In a separate clean bowl, whip heavy cream (240 milliliters or ) until soft peaks develop, then introduce pure vanilla extract (5 milliliters or ) and continue whipping until stiff peaks form.
- Delicately incorporate the cream cheese mixture into the whipped cream using a folding technique to maintain airiness.
- Divide the combined mixture into three equal portions, then introduce food coloring: blue to the first bowl, pink to the second, and purple to the third, stirring until colors are evenly distributed.
- Layer the colored mixtures systematically over the chilled crust, creating a marbled effect by dropping spoonfuls of each hue.
- Refrigerate the mini cheesecakes for a minimum of 3-4 hours or ideally overnight to ensure proper setting.
- Prepare the whipped topping by combining heavy cream (120 milliliters or ), powdered sugar (30 grams or ), and vanilla extract (2.5 milliliters or ), whipping until stiff peaks form.
- Once the cheesecakes are completely set, elegantly pipe the whipped cream around the edges and garnish with colorful sprinkles for a whimsical finish.
Notes
- Chill the muffin pan with the crust to ensure a firm base that helps the cheesecake filling set perfectly.
- Whip the cream carefully to achieve stiff peaks, which creates a light and airy texture for the cheesecake filling.
- Use gel food coloring for vibrant, even colors that won’t water down the delicate cheesecake mixture.
- Allow the mini cheesecakes to set completely in the refrigerator for at least 3-4 hours to develop the best flavor and texture.
- Decorate with whipped cream and sprinkles just before serving to maintain the fresh, magical unicorn look.
- Store in an airtight container in the refrigerator for up to 3-4 days to enjoy these magical treats throughout the week.
- Prep Time: 30 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 329 kcal
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 0.2 g
- Protein: 4 g
- Cholesterol: 85 mg