Unicorn Cheesecakern

a close up shot of Unicorn Cheesecake with multiple slices taken out on a plate

Jump aboard the unicorn dessert trend with this colorful unicorn cheesecake with magical swirls that are so much fun to create and enjoy.

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Prep Time20

Cook Time1 40

Total Time10

Servings

Table of Contents

Let’s Dish: All About This Unicorn Cheesecake Recipe
Unicorn Cheesecake Ingredients
Rainbow Unicorn Cheesecake Substitutions And Additions
How To Make This Unicorn Cheesecake Recipe
When to Serve a Marbled Cheesecake
Unicorn Cheese Cake Storage
Troubleshooting Tips for This Unicorn Dessert
Unicorn Cheesecake Frequently Asked Questions
More Sweet Treat Recipes You’ll Love
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More Irresistible Recipes

This unicorn cheesecake is all about vibrant colors, creamy texture, delicious taste, and a touch of whimsy that makes it the perfect centerpiece for any celebration. With a smooth vanilla flavor and marbled pastel layers, it’s a treat that’s as fun to look at as it is to eat. This recipe has been carefully crafted to be both beautiful and delicious, turning a classic dessert into something magical.

a close up shot of a slice of Unicorn Cheesecake with a piece taken out by a spoon

Let’s Dish: All About This Unicorn Cheesecake Recipe

MAIN INGREDIENTS: Graham crackers, unsalted butter, cream cheese, granulated sugar, clear vanilla extract, eggs, sour cream, pink, purple, green, and blue gel food coloring, whipped topping, unicorn sprinkles

QUICK STEPS: Prepare springform pan with foil, press graham cracker crust, bake crust, reduce oven to 325°F, mix cream cheese filling, color and layer batter, swirl colors, bake in water bath, let cool in oven, refrigerate for 8 hours, garnish with whipped topping and sprinkles

TOTAL TIME AND YIELD: 10 hours, 10 servings

Why This Recipe

Vibrant, Marbled Layers: We designed this recipe with carefully selected gel food colors that stay vibrant through baking, creating a true “unicorn” effect with beautiful, marbled pastel colors that make each slice visually impressive.
Smooth, Creamy Texture: Our team perfected the balance of cream cheese, sour cream, and a gentle baking method to keep the cheesecake ultra-creamy without cracks. The water bath and low-temperature baking technique prevent overcooking, ensuring a smooth, luscious texture.
Distinct Vanilla Flavor: Using clear vanilla extract enhances the sweetness and gives the cheesecake a nostalgic vanilla flavor without darkening the filling, which keeps the colors vibrant and pure.

Unicorn Cheesecake Ingredients

Ingredients required to make a unicorn cheesecake

The pastel colors of this whimsical cheesecake will leave you feeling like you’ve just stepped out of a fairytale.

From the first bite, you’ll be met with a creamy, luscious texture and a flavor that’s not too sweet or overpowering.

You’ll need:

For the Crust:

2 cups of graham cracker crumbs
4 tablespoons of granulated sugar
½ cup of unsalted butter, melted

For the Cheesecake Filling:

32 ounces (four 8-ounce blocks) of cream cheese, softened to room temperature
1½ cups of granulated sugar
1 tablespoon of clear vanilla extract (also known as vanilla flavoring)
6 large eggs, room temperature
½ cup of sour cream, room temperature
2 to 3 drops (up to ¾ teaspoon) of pink gel food coloring (Americolor brand – Electric pink #164)
2 to 3 drops (up to ¾ teaspoon) of light purple gel food coloring (Americolor brand – Lilac #169)
2 to 3 drops (up to ¾ teaspoon) of light green gel food coloring (Americolor brand – Pistachio #186)
2 to 3 drops (up to ¾ teaspoon) of light blue gel food coloring (Americolor brand – Robin’s Egg #187) *See tip
2 cups boiling water for the water bath

PRO TIP:

Note that the pale Robin’s Egg blue turned the cheesecake batter a beautiful teal color due to the yellow pigment of the egg yolks in the batter.

For the Garnish:

8-ounce tub of extra creamy Cool Whip whipped topping, thawed
Unicorn sprinkles that coordinate with the colors used for the cheesecake

Rainbow Unicorn Cheesecake Substitutions And Additions

VANILLA: You can use traditional vanilla extract in this rainbow unicorn cheesecake recipe, but it may alter the colors of your unicorn cheesecake batter. The clear vanilla helps to keep your colors as true as possible.

GRAHAM CRACKERS: You can use a box of pre-ground graham cracker crumbs to save a step in the recipe. You can certainly use a food processor to create your own graham cracker crumbs. You will need about 14-16 full-sized graham crackers to make two cups of crumbs.

CREAM CHEESE: Full-fat cream cheese is the best choice for this unicorn rainbow cheesecake to ensure the texture is as creamy as possible.

TOPPING: There are plenty of ways you can take this fun recipe over the top. In addition to the unicorn sprinkles, edible glitter would make your cheesecake extra fancy.

You could also use homemade whipped cream or store bought whipping cream.

FOOD COLORS: You can use any brand you prefer for the food coloring, but this is what we used with success:

Americolor Electric Pink #164
Americolor Lilac #169
Americolor Pistachio #186
Americolor Robin’s Egg #187

How To Make This Unicorn Cheesecake Recipe

This delightful cheesecake requires a few steps to create the colorful swirls, but we promise that you will be rewarded with a beautiful, eye-catching dessert.

Here’s how you make it.

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Tear two large pieces of heavy-duty aluminum foil. Using a nine-inch springform pan, set the pan onto the foil and bring the foil up around the sides of the pan.

Repeat with the second piece of foil. Tightly seal the layers of aluminum foil around the springform pan to ensure no leakage into the cheesecake crust from the water bath.

STEP THREE: Generously spray the inside of the springform pan with baker’s spray.

STEP FOUR: In a large bowl, combine the graham cracker crumbs, granulated sugar, and melted butter to form your crust mixture. Press the mixture into the bottom and up the sides of your springform pan. Be sure that it is packed in well.

graham crumbs, sugar, and butter combined together in a pan

STEP FIVE: Bake the crust for ten minutes. Remove from the oven and allow to cool while making the cheesecake filling.

STEP SIX: Reduce the oven temperature to 325°F.

STEP SEVEN: In a large mixing bowl with a hand mixer, cream the softened cream cheese and granulated sugar until no lumps remain and the cream cheese is very smooth.

OUR RECIPE DEVELOPER SAYS

Make sure your cream cheese is at room temperature to ensure you don’t have lumps in your cream cheese mixture.

STEP EIGHT: Add the vanilla extract and eggs, one at a time. Mix on low speed until each egg has been incorporated. You will need to scrape down the sides and bottom of the bowl between egg additions to ensure that all the ingredients are fully incorporated.

PRO TIP:

Do not over-mix your cheesecake batter. You do not want to incorporate a lot of air in the batter as this can cause cracks in your baked cheesecake from the air bubbles.

STEP NINE: Stir in the sour cream just until the cheesecake batter is smooth and evenly mixed.

STEP TEN: Divide the batter evenly into four separate bowls.

PRO TIP:

To ensure that you have equal amounts of each color of batter, you can weigh your four bowls of batter on a digital kitchen scale and adjust the amounts of batter accordingly to make sure that each of the bowls weighs the same.

STEP ELEVEN: Stir in two to three drops of the pink gel food coloring in the first bowl, adding more drops as needed to reach the desired color until the batter has no pink streaks remaining.

PRO TIP:

Different brands of gel food color will pigment the cheesecake batter differently. Always start with a couple of drops, mix it in, then add more as needed to reach the desired color. I used a brand that created pastel pigments, so they required almost ¾ teaspoon of gel food coloring for all the colors except the electric pink.

The cheesecake batter is dyed using the food colors.

STEP TWELVE: Repeat with each additional color of the cheesecake mixture until all four colors are mixed and smooth.

STEP THIRTEEN: Using a large spoon and a separate spoon for each color, randomly place dollops of each color onto the cooled graham cracker crust until all the colors have been added.

You will end up layering the colors, so try not to layer the same color in the same places. This will help to ensure you have a beautiful marbled unicorn look when swirled.

colors added randomly onto the graham crust

STEP FOURTEEN: Using a butter knife, very gently swirl the bright colors of the cheesecake batter around. Be sure not to scrape the bottom or the sides of the graham cracker crust.

swirl the colors of cheesecake batter using knife

STEP FIFTEEN: Tap the pan on the counter a couple of times to remove any air bubbles.

STEP SIXTEEN: Place the pan into a large roasting pan or any oven-safe dish that has deep sides, then place the roasting pan into the oven on the middle rack.

STEP SEVENTEEN: Carefully pour the boiling water into the roasting pan, being careful not to get any of the hot water into the cheesecake batter. Fill until the water comes up about one inch on the sides of the springform pan.

You may need more or less than two cups of boiling water, depending on the size of your roasting pan.

STEP EIGHTEEN: Bake the cheesecake for 1 hour and 30 minutes or just until the center is set. The cake should have the slightest wobble in the center when tapped on the side of the pan.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.

STEP NINETEEN: Turn off the oven, crack the oven door open about one to two inches, and allow the unicorn cheesecake to cool (and finish baking) for an additional one hour.

STEP TWENTY: Remove the unicorn cheesecake from the oven and from the water bath, and remove the foil from around the springform pan.

STEP TWENTY-ONE: Run a knife with a thin blade around the sides of the cheesecake to make sure it is not sticking to the sides of the pan.

STEP TWENTY-TWO: Allow the unicorn cheesecake to cool on the counter for an additional hour before placing it into the refrigerator to chill completely for at least eight hours up to overnight.

STEP TWENTY-THREE: Once the unicorn cheesecake has chilled and set up completely, you can garnish the cheesecake with the thawed whipped topping that has been transferred to a piping bag fitted with a large decorative tip, and pipe dollops around the entire edge of the cheesecake.

whipped topping dollops around the edges of the cheesecake

STEP TWENTY-FOUR: Sprinkle the whipped topping with the unicorn sprinkles.

whipped topping and unicorn sprinkles sprinkled

When to Serve a Marbled Cheesecake

Birthday Parties: A whimsical, colorful cheesecake makes for a memorable birthday dessert, especially for kids or anyone young at heart.

Baby Showers or Gender Reveals: The pastel colors fit perfectly with a baby shower theme, adding a delightful and unexpected treat.

Pride Celebrations: Show off the beautiful, vibrant colors of this cheesecake as a dessert centerpiece for Pride Month events or gatherings.

Fantasy-Themed Events: Whether it’s a unicorn, fairy, or magical creature theme, this cheesecake brings a touch of fantasy to any themed party.

Easter or Spring Gatherings: The soft pastel colors make this a lovely dessert for Easter celebrations or any springtime get-together.

Graduation Parties: Celebrate your grad’s big day with a dessert as unique as they are, especially if they love all things colorful and fun.

Just for Fun: Sometimes, you don’t need a reason—this cheesecake is perfect whenever you want to add a little magic to your day!

Our unicorn cheesecake bites are tiny bites of delectable confections. We think our lemon cheesecake is also pretty special.

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Unicorn Cheese Cake Storage

This cheesecake can be made ahead of time so that you aren’t rushed trying to make it during a special event.

IN THE FRIDGE: You can store this baked unicorn cheesecake in the refrigerator for up to five days. Wait until you are ready to serve the cheesecake before adding the garnishes.

IN THE FREEZER: You can freeze this unicorn cheesecake tightly wrapped without the garnish for up to two months. Thaw it overnight in the refrigerator before adding the garnish and serving.

Troubleshooting Tips for This Unicorn Dessert

Prevent Cracks in the Cheesecake: Make sure all ingredients, especially cream cheese, eggs, and sour cream, are at room temperature before mixing. This helps them blend smoothly, reducing the risk of cracks during baking.

Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks as the cheesecake cools. Mix on low speed and stop once each ingredient is just incorporated.

Use a Water Bath Correctly: Wrap the springform pan securely with two layers of heavy-duty aluminum foil to prevent water from seeping into the crust. Pour boiling water into the roasting pan once the cheesecake is positioned in the oven to create an even steam.

Test Doneness Without Overbaking: Cheesecake should still have a slight wobble in the center when you turn off the oven. Overbaking can make it dry or cause cracks as it cools. The residual heat will continue to set the cheesecake.

Create a Smooth, Swirled Look: When swirling colors, use a light hand and avoid scraping the bottom of the crust. This keeps the colors distinct without over-blending, giving a clean marbled effect.

Let It Cool Gradually: After baking, turn off the oven and leave the cheesecake inside with the door cracked open for about an hour. This gradual cooling helps prevent cracks from sudden temperature changes.

Chill Completely Before Slicing: For the best texture and to keep the colors intact, chill the cheesecake for at least 8 hours or overnight. This allows it to firm up and makes slicing cleaner.

overhead shot of Unicorn Cheesecake with a slice taken out

This unicorn cheesecake combines creamy vanilla and vibrant colors, making it a standout dessert that’s as beautiful as it is delicious. Perfect for celebrations or any time you want a dessert that’s truly memorable.

Unicorn Cheesecake Frequently Asked Questions

How do you prevent your cheesecake from cracking?

To prevent your cheesecake from cracking, don’t overmix your batter, as it will cause bubbles that will burst during baking, potentially causing cracks on top. Also, don’t overbake your cheesecake and once your cheesecake is finished baking, let it sit cooling in the oven for an hour. This also helps prevent cracking on the top.

How to bake a cheesecake in a water bath?

Using a water bath will give you a moist, perfectly baked cheesecake. The water creates a moist cooking environment for the dairy and eggs to produce the creamy cheesecake texture. Place the wrapped cheesecake pan in a large roasting pan, fill the pan with 1 inch of water, and place it in the oven. You don’t want any higher than 1 inch, or you risk water getting into the cheesecake.

How do I prevent the cheesecake water bath from leaking?

To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.

More Sweet Treat Recipes You’ll Love

Unicorn Cheesecake

5 from 2 votes

Jump aboard the unicorn dessert trend with this colorful unicorn cheesecake with magical swirls that are so much fun to create and enjoy.

Prep Time 20

Cook Time 1 40

Total Time 10

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

Crust

2 cups graham crackers
4 tablespoons granulated sugar
½ cup unsalted butter, melted

Filling

32 ounces cream cheese, softened to room temperature (four 8-ounce blocks)
1½ cups granulated sugar
1 tablespoon clear vanilla extract (also known as vanilla flavoring)
6 large eggs, room temperature
½ cup sour cream, room temperature
1-3 drops pink gel food coloring (up to ¾ teaspoon), Americolor brand – Electric pink #164
2-3 drops light purple gel food coloring (up to ¾ teaspoon), Americolor brand – Lilac #169
2-3 drops light green gel food coloring (up to ¾ teaspoon), Americolor brand – Pistachio #186
2-3 drops light blue gel food coloring (up to ¾ teaspoon), Americolor brand – Robin’s Egg #187 *See notes
2 cups boiling water for the water bath

Garnish

8 ounce tub extra creamy whipped topping, thawed (Cool-Whip brand)
Unicorn sprinkles that coordinate with the colors used for the cheesecake

Instructions

Preheat the oven to 350°F.
Tear two large pieces of heavy-duty aluminum foil. Using a 9-inch springform pan, set the pan onto the foil and bring the foil up around the sides of the pan. Repeat with the second piece of foil. Tightly seal the layers of aluminum foil around the springform pan to ensure no leakage into the cheesecake crust from the water bath.
Generously spray the inside of the springform pan with baker’s spray.
In a large mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter to form your crust mixture. Press the mixture into the bottom, and up the sides, of your springform pan. Be sure that it is packed in well.
Bake the crust for 10 minutes. Remove from the oven and allow to cool while making the cheesecake filling.
Reduce the oven temperature to 325°F.
In a large mixing bowl, cream the softened cream cheese and granulated sugar until no lumps remain and the cream cheese is very smooth.
Add the vanilla extract and eggs, one at a time. Mix on low speed until each egg has been incorporated. You will need to scrape down the sides and bottom of the bowl between egg additions to ensure that all the ingredients are fully incorporated.
Stir in the sour cream just until the cheesecake batter is smooth and evenly mixed.
Divide the batter evenly into four bowls.
Stir in 1-3 drops of the pink gel food coloring in the first bowl, adding more drops as needed to reach the desired color until the batter has no pink streaks remaining.
Repeat with each additional color of cheesecake batter until all four colors are mixed and smooth.
Using a large spoon (a separate spoon for each color), place dollops of each color randomly onto the cooled graham cracker crust until all the colors have been added. You will end up layering the colors, so try not to layer the same color in the same places. This will help to ensure you have a beautiful marbled unicorn look when swirled.
Using a butter knife, very gently swirl the colors of the cheesecake batter around. Be sure not to scrape the bottom or the sides of the graham cracker crust.
Tap the pan on the counter a couple of times to remove any air bubbles.
Place the pan into a large roasting pan or any oven-safe dish that has deep sides, then place the roasting pan into the oven on the middle rack.
Carefully pour the boiling water into the roasting pan, being careful not to get any of the hot water into the cheesecake batter until the water comes up about 1 inch on the sides of the springform pan. You may need more or less than 2 cups of boiling water, depending on the size of your roasting pan.
Bake the cheesecake for 1 hour and 30 minutes or just until the center is set. The cake should have the slightest wobble in the center when tapped on the side of the pan.
Turn off the oven, crack the oven door open about 1-2 inches, and allow the unicorn cheesecake to cool (and finish baking) for an additional 1 hour.
Remove the unicorn cheesecake from the oven and from the water bath, and remove the foil from around the springform pan.
Run a knife, with a thin blade, around the sides of the cheesecake to make sure it is not sticking to the sides of the pan.
Allow the unicorn cheesecake to cool on the counter for an additional hour before placing it into the refrigerator to chill completely for at least 8 hours up to overnight.
Once the unicorn cheesecake has chilled and set up completely, you can garnish the cheesecake with the thawed whipped topping that has been transferred to a piping bag, fitted with a large decorative tip, and pipe dollops around the entire edge of the cheesecake.
Sprinkle the whipped topping with the unicorn sprinkles.

Notes

Note that the pale Robin’s Egg blue turned the cheesecake batter a beautiful teal color due to the yellow pigment of the egg yolks in the batter.
Make sure your cream cheese is at room temperature to ensure you don’t have lumps in your cream cheese mixture.
Do not over-mix your cheesecake batter. You do not want to incorporate a lot of air in the batter as this can cause cracks in your baked cheesecake from the air bubbles.
To ensure that you have equal amounts of each color of batter, you can weigh your four bowls of batter on a digital kitchen scale and adjust the amounts of batter accordingly to make sure that each of the bowls weighs the same.
Different brands of gel food color will pigment the cheesecake batter differently. Always start with a couple of drops, mix it in, then add more as needed to reach the desired color. I used a brand that created pastel pigments, so they required almost ¾ teaspoon of gel food coloring for all the colors except the electric pink.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.

Nutrition

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Unicorn Cheesecake