Unicorn Cheesecake Bites
Unicorn Cheesecake Bites are the kind of dessert that brings instant smiles. These colorful, no-bake treats combine a rich and creamy cheesecake base with a fun, swirled design that’s just as magical to look at as they are to eat. Whether you’re hosting a birthday party, a baby shower, or simply want something whimsical and sweet, these bite-sized cheesecakes are guaranteed to be a hit.
Why You’ll Love This Recipe
These mini cheesecakes are easy to prepare and don’t require any baking, which makes them perfect for warmer months or when you’re short on time. The vanilla wafer crust gives a nice buttery crunch, while the whipped, gelatin-stabilized filling creates a light and airy texture. The real showstopper? Swirls of vibrant pastel colors that look like they came straight from a fairytale.
Unicorn Cheesecake Bites
Ingredients
Crust:
- ½ box (5.5 oz) vanilla wafers
- ¼ cup butter, melted
Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla extract
- 0.25 oz packet unflavored gelatin
- 2 tbsp cold water
- 1 cup heavy cream
- Food coloring (red, blue, yellow, pink)
Topping:
- Whipped topping or homemade whipped cream
Tools You’ll Need
- Measuring cups and spoons
- Silicone muffin tin
- Baking sheet or tray
- Food processor
- Large mixing bowl
- Hand mixer or stand mixer
- 4 small bowls
- Spoons
- Piping bags
- Parchment paper
Directions
Place the silicone muffin pan on a baking sheet for stability.
Add vanilla wafers to a food processor and pulse into fine crumbs. Mix with melted butter until evenly combined.
Spoon the crust mixture into each muffin cavity and press it down gently to form a crust.
In a large bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy.
In a small microwave-safe bowl, combine the gelatin and cold water. Heat for about 10 seconds until the gelatin dissolves into a clear liquid. Stir well and set aside to cool slightly.
Slowly beat the heavy cream into the cream cheese mixture on low speed.
Stir in the gelatin mixture until fully combined.
Divide the cheesecake mixture evenly between three small bowls. Add a drop of food coloring to each (e.g., red and blue for purple, yellow, and pink), then stir until the colors are solid.
Transfer each colored mixture into separate piping bags.
Pipe alternating swirls of each color into the muffin molds.
Lay a piece of parchment paper over the top and press gently to swirl the colors together and flatten the tops.
Freeze for 2 hours or until firm.
Remove from molds and refrigerate until ready to serve.
Just before serving, top with whipped topping or freshly whipped cream for a final flourish.
Storage Tips
Keep any leftovers refrigerated in an airtight container. These cheesecake bites are best enjoyed within 3 days of making them.
Unicorn Cheesecake Bites are a fun and festive dessert that’s surprisingly simple to make. With no oven required and minimal cleanup, they’re perfect for getting kids involved in the kitchen—or just indulging your inner child. Serve them up at your next event or make a batch just because. Who doesn’t need a little extra magic in their day?
unicorn cheesecake bites
These Unicorn
Cheesecake Bites are magical, colorful treats with a creamy cheesecake center and a fun, swirled design. Perfect for parties or sweet cravings, they’re bite-sized and fun to eat!
Ingredients
- ● ½ box (5.5 oz) vanilla wafers
- ● ¼ cup butter, melted
- ● 16 oz cream cheese, softened
- ● ½ cup sugar
- ● 1 tsp vanilla extract
- ● 0.25 oz packet unflavored gelatin
- ● 2 tbsp cold water
- ● 1 cup heavy cream
- ● Food coloring
Instructions
Prepare the silicone muffin pan on a baking sheet to help keep it solid in place.
Add the vanilla wafers to a food processor and crush until they’re a crumb-like texture. Add the melted butter and mix.
Divide the crumb mixture between the muffin tin cavities and gently press down with a spoon to form the crust.
Beat the cream cheese, sugar and vanilla in a large bowl on medium-high speed until smooth and creamy.
Add the gelatin and cold water to a microwave safe bowl and heat for 10 seconds or so until you have a clear liquid. Give it a good stir, then set aside.
Slowly add the heavy cream to the cream cheese mixture, and beat it in on low speed.
Add the warm gelatin mixture and stir until well combined.
Divide the mixture between 3 bowls and add 1 drop each of red and blue to one bowl, 1 drop of yellow to another Bowl, and 1 drop of pink to another bowl. Stir until solid colors have formed. Add each color to a separate piping bag.
Alternate piping colored mixture between the molds.
Lay a parchment sheet on top of the muffin tin, and gently press it down on the batter to bring the colors together and flatten the cheesecake bites.
Put the muffin tin (on the baking sheet) in the freezer for 2 hours to allow the cheesecakes to set.
Unmold, and refrigerate until ready to serve.
Top with whipped topping or make whipped cream with your leftover whipping cream before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 270Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 156mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 3g
