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Unicorn Cheesecake

This colorful vanilla cheesecake has a Golden Oreo crust and is topped with whipped cream swirls. It's the perfect treat for Easter, birthdays or any occasion!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cool Time 6 hours
Total Time 7 hours 30 minutes
Servings 16 slices

Ingredients
  

For the crust

  • 32 Golden Oreos crushed
  • 6 tablespoons butter melted

For the cheesecake

  • 32 ounces cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs
  • ¼ cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 4-5 drops purple, pink, yellow and green food coloring

For the whipped cream topping

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tablespoon instant vanilla pudding mix
  • ½ teaspoon pure vanilla extract

Instructions
 

To make the Golden Oreo crust

  • Preheat the oven to 350 degrees.
  • Thoroughly grease a 9-inch spring form pan and cover the outside bottom of the pan with aluminum foil (in case of leaks). Set aside.
  • Finely crush the Oreos using a food processor or a gallon bag and rolling pin.
  • Place the crushed Oreos in a medium bowl and add melted butter. Mix well.
  • Use a measuring cup or your fingertips to lightly press mixture evenly throughout the pan.
  • Bake for 8-10 minutes or until the edges just begin to brown. Remove from the oven and set aside.

To make the cheesecake

  • Lower oven temp to 325 degrees.
  • Add 1-2 inches of warm water to a roasting pan or large rimmed cookie sheet and place on the bottom oven rack. Allow it to heat up for 5-10 minutes before baking your cheesecake.
  • In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
  • Add sugar, sour cream, vanilla extract, flour and salt. Beat on high until smooth. Scrape down the bowl once complete.
  • Add in eggs, one at a time, beating on low after each addition until combined. Do not over beat.
  • Equally separate the batter into four separate bowls.
  • Add 3-4 drops of different colored dye to each bowl and stir well. Add additional drops if needed to reach desired color. For this cheesecake I used green, yellow, pink and purple dye.
  • Use a spoon or a cookie dough scoop to alternate adding each color to the pan (see photos above). Once all of the batter has been added, use a butter knife to swirl the batter. Make 5-6 figure-eights in the batter, ensuring that the knife is gliding all the way along the crust (without breaking the crust).
  • Bake for 60-90 minutes, or until there is a 3 inch jiggle in the center. Then turn off the oven and leave the cheesecake in the oven for another 1-2 hours or until the oven has cooled to room temperature.
  • Remove the cheesecake from the oven and let it cool completely to room temperature (another 1-2 hours), then place it in the refrigerator overnight to set.
  • Remove the spring form once the cheesecake has cooled to room temperature or after chilling overnight. Run a butter knife around the edges of the pan to loosen it first.

To make the whipped cream topping

  • Combine all ingredients in a bowl and beat until stiff peaks form.
  • Place in a piping bag fitted with a star attachment and pipe rosettes around the edge of the cheesecake.
  • Top with additional sprinkles or colored candies, if desired.