Unicorn Fudge Cheesecake Recipe – A Magical No-Bake Dessert!

How to Store Unicorn Fudge Cheesecake

  • In the fridge: Store covered for up to 5 days.
  • In the freezer: Freeze for up to 2 months; thaw in the fridge before serving.

Frequently Asked Questions

Can I use a different type of crust?

Yes! You can swap graham crackers for crushed Oreos, vanilla wafers, or even shortbread cookies for a different flavor.

Can I make this cheesecake without food coloring?

Absolutely! The colors are just for fun—skip them for a classic vanilla cheesecake instead.

How do I get clean slices when cutting?

Use a sharp knife dipped in warm water and wipe it clean between slices for perfect, neat cuts.

Can I use store-bought whipped topping instead of heavy cream?

Yes! If you’re short on time, you can substitute with 2 cups of whipped topping instead.

What other toppings can I use?

Try mini marshmallows, white chocolate shavings, or edible glitter for extra sparkle!

Do I need a springform pan?

It’s highly recommended, but if you don’t have one, use a deep pie dish lined with parchment paper for easy removal.

This Unicorn Fudge Cheesecake is a showstopper, and I hope you love making it as much as I do! If you enjoyed this recipe, don’t forget to share it on Facebook or save it to Pinterest for later!

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Unicorn Fudge Cheesecake Recipe – A Magical No-Bake Dessert!

Print Recipe

A magical no-bake cheesecake with swirls of pastel colors, a buttery crust, and a creamy fudge topping. Perfect for birthdays and celebrations!

  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 slices

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup sugar

For the Cheesecake Filling:

  • 16 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 3 different food colors (pink, blue, purple)

For the Fudge Topping:

  • ½ cup white chocolate chips (melted)
  • ½ cup heavy cream
  • Sprinkles, crushed cookies, and whipped cream for topping

Instructions

  1. Mix crust ingredients, press into a pan, and chill for 15 minutes.
  2. Beat cream cheese, powdered sugar, and vanilla until smooth.
  3. Whip heavy cream until stiff peaks form and fold it into the mixture.
  4. Divide into three bowls, color each, and swirl into the crust.
  5. Melt white chocolate with cream and pour over the cheesecake.
  6. Chill for at least 4 hours, then decorate with toppings.
  • Author: Junnifer McKenney
  • Prep Time: 20 minutes
  • Chill Time: 4 hours

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