Mini Unicorn Cheesecakes
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!
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.