These mini unicorn cheesecakes have a vanilla cheesecake base and a Golden Oreo crust. Then they are swirled with color and topped with whipped cream!
These mini cheesecakes are the perfect spring treat! Top them with colored sprinkles, Easter candies and more. This recipe makes exactly 12 mini cheesecakes so you can easily share with friends!
Quick Tips
- Once you have mixed the cheesecake batter, separate it evenly into four bowls in order to add your food coloring.
- Swirl whatever colors you would like into the cheesecake, I prefer to use yellow, green, purple and pink.
- Be sure to line the cupcake pan with cupcake liners (I prefer to use tulip liners since the cheesecakes come out more cleanly, but regular cupcake liners work as well).
Equipment
- Hand or stand mixer
- Medium-large mixing bowl
- 4 smaller bowls
- Spoons for mixing
- Measuring cups and spoons
- Cupcake pan
- Cupcake liners
- Silicone spatula
- Cookie dough scoop (recommended)
Try these other cheesecake recipes!
Ingredient Notes
- Cream cheese: this recipe uses 16 ounces of softened cream cheese (2 bricks)
- Granulated sugar
- Vanilla extract: I always recommend using pure vanilla extract as it adds more flavor
- All-purpose flour: this makes the final cheesecake denser and more solid
- Golden Oreo’s: use these to make the crust, you can also crumble some and use as a topping!
- Butter: salted or unsalted butter will work for this recipe
- Salt
- Food coloring: to make the unicorn colors!
How to make mini unicorn cheesecakes
These mini unicorn cheesecakes are super easy to make and can be divided into three simple steps.
- Make the crust
- Make the cheesecake batter
- Assemble the mini cheesecakes
How to make the crust
Preheat the oven to 350 degrees.
Use a food processor (or gallon bag and rolling pin) to finely crush Golden Oreo’s.
Place the crushed Oreo’s in a medium mixing bowl and add melted butter. Mix until well combined.
Place cupcake liners in a 12 count cupcake pan. I prefer to use tulip cupcake liners since they are more easily removable, but original liners work too!
Use a measuring spoon to press the Oreo mixture into the bottom of each lined cupcake tin (I typically use about 1 tablespoon of mixture for each mini cheesecake). Press the crust mixture down in each cupcake tin. Set aside.
How to make the cheesecake batter
Place the softened cream cheese in a medium-large mixing bowl and cream it well using a hand or stand mixer.
Add the sugar and cream it until smooth. Scrape down the bowl once complete.
Next, add flour, vanilla and salt. Mix until combined.
Add the room temperature eggs and mix until just combined. Scrape down the bowl once complete. Make sure that you fold the mixture a few times with a silicone spatula to ensure that all of the ingredients are well-incorporated.
Evenly separate the batter into 4 bowls and place 2-3 drops of food coloring in each (I prefer to use yellow, green, purple and pink).
How to assemble the mini cheesecakes
Use a 1-inch cookie dough scoop to add one scoop of each color the each cupcake tin. Continue with this process until all of the batter has been used up. You can use a regular spoon to scoop to, I just prefer to use a cookie dough scoop as a means to measure out the batter.
Use a toothpick or a knife to swirl the batter in each cupcake tin. Swirl in figure eights, ensuring that the knife or toothpick is reaching the crust (without cutting into the crust).
Bake the cheesecakes for 18-22 minutes or until the tops of the cheesecakes are no longer jiggly.
Remove them from the oven and allow them to cool to room temperature, then place them in the fridge to set for at least 3-4 hours.
Make your homemade whipped topping while the cheesecakes set. Pour the heavy cream, powdered sugar, instant vanilla pudding and vanilla extract into a medium bowl and mix with a stand or hand mixer until soft peaks form.
Pipe or spoon the whipped topping on to each cheesecake once they have cooled in the fridge. Top with additional candies or sprinkles if desired. Store the cheesecakes in the fridge.
Variations/Substitutions
- Change the colors that you use for the mini cheesecakes to fit other holidays! Like green and red for Christmas, or red, white and blue for the 4th of July.
- Top the cheesecakes with Cadbury Mini Eggs, jelly beans or Peeps for Easter or springtime!
Try these other Spring/Easter desserts!
- Cadbury Mini Egg Thumbprint Cookies
- Peeps Filled Cookies
- Easy Coconut Macaroon Nests
- Reese’s Chocolate Chip Cookie Bars
Mini Unicorn Cheesecakes
Equipment
- Hand mixer or stand mixer
- large mixing bowl
- 4 smaller mixing bowls
- silicone spatula
- Measuring cups and spoons
- cookie dough scoop (optional)
Ingredients
For the crust
- 16 Golden Oreo's finely crushed
- 3 tablespoons butter melted
For the cheesecake
- 16 ounces cream cheese softened, 2 bricks
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- food coloring 3-4 different colors recommended
For the whipped topping
- ¾ cup heavy cream
- 3 tablespoons powdered sugar
- 1 tablespoon instant vanilla pudding
- ½ teaspoon vanilla extract
Instructions
To make the crust
- Preheat the oven to 350 degrees.
- Use a food processor (or gallon bag and rolling pin) to finely crush Golden Oreo's.
- Place the crushed Oreo's in a medium mixing bowl and add melted butter. Mix until well combined.
- Place cupcake liners in a 12 count cupcake pan.
- Use a measuring spoon to press the Oreo mixture into the bottom of each lined cupcake tin (I typically use about 1 tablespoon of mixture for each mini cheesecake). Set aside.
To make the cheesecake batter
- Place the softened cream cheese in a medium-large mixing bowl and cream it well using a hand or stand mixer.
- Add the sugar and cream it until smooth. Scrape down the bowl once complete.
- Add flour, vanilla and salt. Mix until combined.
- Add the room temperature eggs and mix until just combined. Scrape down the bowl once complete.
- Evenly separate the batter into 4 bowls and place 2-3 drops of food coloring in each (I prefer to use yellow, green, purple and pink).
To assemble the mini cheesecakes
- Use a 1-inch cookie dough scoop to add one scoop of each color the each cupcake tin. Continue with this process until all of the batter has been used up.
- Use a toothpick or a knife to swirl the batter in each cupcake tin. Swirl in figure eights, ensuring that the knife or toothpick is reaching the crust (without cutting into the crust).
- Bake the cheesecakes for 18-22 minutes or until the tops of the cheesecakes are no longer jiggly.
- Remove them from the oven and allow them to cool to room temperature, then place them in the fridge to set for at least 3-4 hours.
- Make your homemade whipped topping while the cheesecakes set. Pour the heavy cream, powdered sugar, instant vanilla pudding and vanilla extract into a medium bowl and mix with a stand or hand mixer until soft peaks form.
- Pipe or spoon the whipped topping on to each cheesecake once they have cooled in the fridge. Top with additional candies or sprinkles if desired. Store the cheesecakes in the fridge.
Leave a Reply