Unicorn Cheesecake No-Bake (Print Version)
# Ingredients:
→ Crust
01 -
250 g digestive cookie crumbs
02 -
113 g unsalted butter, melted
03 -
1 tablespoon powdered sugar
04 -
Pinch of fine sea salt
→ No Bake Cheesecake Filling
05 -
452 g cream cheese, at room temperature
06 -
100 g sugar
07 -
Zest of 2 large lemons
08 -
2 teaspoons pure vanilla extract
09 -
1/4 teaspoon salt
10 -
60 g sour cream or labne
11 -
240 g heavy cream
12 -
Food coloring in purple and teal
13 -
Edible glitter
# Instructions:
01 -
Preheat the oven to 350°F. In a bowl, mix cookie crumbs, melted butter, powdered sugar, and a pinch of sea salt. Press half the mixture into the bottom of an 8-9 inch tart pan with a removable bottom. Press the remaining mix around the sides. Use a rounded cup or measuring cup to pack and smooth the crumbs.
02 -
Bake the crust for about 10 minutes. Cool to room temperature, then set in the freezer.
03 -
Beat the cream cheese with sugar, lemon zest, vanilla, and salt until just smooth. Stir in the sour cream.
04 -
In a separate bowl, whip the heavy cream to stiff peaks. When lifting the beaters, the cream should hold its shape.
05 -
Gently fold the whipped cream into the cream cheese mixture.
06 -
Divide 2/3 of the mixture into three bowls. Leave at least 1 cup of filling aside. Add food coloring to the portions as desired and stir. If too runny, add 1-2 tablespoons of powdered sugar. Alternate adding the colored fillings in large dollops into the frozen crust.
07 -
Use a butter knife to swirl the filling, making 2-4 large figure-eight shapes.
08 -
Transfer the assembled cheesecake to the fridge and allow it to set overnight.
# Notes:
01 -
Ensure the cream cheese is at room temperature for a smooth filling.
02 -
Do not over-beat the cream cheese to avoid a dense texture.