I’ve had a lovely couple of weeks off for Easter with my son Freddy, and I know I don’t really do food on the blog, but I REALLY wanted to make a unicorn cheesecake and thought it’d be fun to share it with you guys. Moving forward I really want to include a bigger variety of posts sharing more of the things that I’m interested in, so I decided to give this a go – I think it came out pretty well!
Also – I’m not the best cook, so I love that this is super simple to do. So even if you’re not that great in the kitchen, there’s not much that can go wrong here! This is what you’ll need –
- 2x 280g tubs of Philadelphia or other brand soft cheese
- 300ml Double Cream
- 100g Sugar (I used half granulated and half soft brown sugar)
- 200g Digestive Biscuits
- 100g Unsalted Butter
- Vanilla Essence
- Your Choice of Food Colouring
- Mini Eggs
- Anything else you like – e.g. mini marshmallows, sweets etc
First of all you need to make the cheesecake base. The easiest way to do this is to put your biscuits in a sealable plastic bag, and smash them up with a rolling pin. While you’re doing this, put the butter in the microwave to melt it (or do it in a pan on the hob if you prefer) then just mix the butter in a bowl with the biscuit crumbs until they’re well blended together.
I then grabbed my new Traditional Round Master (£24.99 from Delicake) which is basically a clear perspex ‘cake tin’ for making no-bake cakes and desserts. You just need to press the biscuit / butter mix into the base and try to make it as even as possible. You can always use a traditional cake tin for this too. Then just pop it in the fridge while you make the filling.
For the actual cheesecake, get a large bowl and add your soft cheese, sugar, and a couple of drops of Vanilla Essence and blend until it’s thoroughly mixed. Then pour in the cream and mix until it’s quite stiff nd stands up in peaks when you’re stirring.
Then you need to divide your mixture into smaller bows, and stir in your desired amount of food colouring into each bowl. I’d recommend starting with a couple of drops as a little goes a long way. You can always add more if you want a more intense colour.
Grab your base from the fridge and splodge in each colour randomly until you’ve used all the mixture up. Then grab a knife and spread it around, mixing the colours slightly whilst flattening it down against the sides and filling in any gaps.
Then you just need to add your sprinkles and toppings – I went for some cute edible iced flowers and of course mini eggs because Easter! In case you were wondering, I thought I’d include an exact list of the sprinkles and food colourings I used too. I got pretty much everything from eBay as I wanted specific colours that I couldn’t find in my local shops –
- Easter Icing Flowers
- Metallic Sugar Balls
- Easter Mix Sugar Sprinkles
- Tiny Mixed Funfetti
- Wilton Icing Paste Gel Set
Then leave in the fridge for a minimum of 6 hours to set, and voila! It was SO much fun making this, Fred had a great time and so did I, and I’m really pleased with how it turned out. It looked so awesome and also tasted amazing too!
I’d love to hear what you think of this, and if you’d like to see a bigger variety of posts on TSNC moving forward? Let me know!
I hope you enjoyed my post xxx
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