Add Some Magic To Your Life With Mini Rainbow Unicorn Cheesecakes

These delicious mini cheesecakes are special for a variety of reasons! They're much more colorful than ordinary treats, the unicorn theme is perfect for any kid's birthday cake or 80s or 90s throwback party, it's no-bake cake recipe, and perhaps best of all, you don't need any special pan or fancy mold to make these desserts come to life — all you need is an everyday can. How can this possibly be, you might ask? It's magic!

You'll need:

For the base:

  • 5⅓ oz butter cookies or graham crackers
  • 1¾ oz melted butter

For the cream:

  • 9 oz mascarpone
  • 3 oz sugar
  • 1 tbsp vanilla extract
  • ½ tsp lemon juice
  • pinch of salt
  • 3½ oz sweetened condensed milk
  • 7 oz cream
  • warm water
  • 2 sheets gelatin
  • pink, violet, turquoise, and yellow food coloring

For the topping:

  • 4 oz whipped cream
  • 3 rainbow icing decorations
  • 3 unicorn icing decorations

Here's how:

1. To create your cake molds, take three equally-sized tin cans and remove the tops and bottoms with a can opener. Place the cans on a sheet pan and line the inner walls of the cans with strips of parchment paper.

2. To create the cheesecake base, crush butter cookies or graham crackers and carefully mix the crumbs with melted butter. Evenly distribute the mixture in the three cans and press the crust down with your fingers until a firm base has formed. Refrigerate so that the crust can set.

3. Meanwhile, mix together the mascarpone, sugar, vanilla extract, lemon juice, salt, sweetened condensed milk, and cream and stir with a whisk. In a separate bowl, stir the soaked gelatin sheets into the warm water, and then pour the ensuing liquid into the cream mixture. Stir everything together until the gelatin is completely mixed in. Divide the cream mixture into four equal portions in separate bowls. Add food coloring to each bowl until you have your desired colors. For a true unicorn effect, you should stick to pastels like: baby pink, periwinkle, aqua, and sunshine yellow. 

4. Pour equal amounts of the first color in each can over the crumb base and then refrigerate the cans. Layer the rest of the colors proportionally, making sure to refrigerate the cans after each layer so that the cream can set and the colors do not run together. Once all the colors have been added, refrigerate the cans for another 2 hours. 

Remove the mini cakes from the tin can molds, add a dollop of whipped cream to each one, and then top each dessert with a unicorn icing decoration and a rainbow icing decoration. 

Tip: To make the cakes easier to remove from the cans, briefly run a hairdryer over the outside of the can.

Children and adults alike will fawn all over this magical dessert, and not only will your guests love the colorful look, the praise will only get better once the fork reaches their mouth.

 

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