Recipes

Unicorn Rice Krispy Cheesecake

So, it’s been a while since we’ve shared any recipes here. However, yesterday was NATIONAL UNICORN DAY (a day that was clearly created for us, lol) and so many of you asked for the recipe. Over the weekend we knew we needed to do something for this “holiday” so we made this delicious t l rice krispy cheesecake and we couldn’t wait to share with you guys! 

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Whenever we work on a recipe, we honestly have no idea how it’s going to come out but with a little trial & error along with hours in the kitchen on a Saturday afternoon, this beauty was created!

So just a quick FYI, this is a “no bake” cheesecake therefore, it’s a bit of a different texture from your traditional cheesecake- it’s a lot softer, but so delish!

Here we go….

INGREDIENTS YOU’LL NEED:

CRUST:

  •    1/2 stick of butter
  •    1 (10 oz) bag of mini marshmallows
  •    6 cups of rice krispy cereal

 

Cheesecake:

  • 4 (8oz) packages of softened cream cheese (32 oz or  total)
  • 2 (14oz) cans of condensed milk (28 oz total)
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of fresh squeezed lemon juice
  • variety of food coloring
  • sprinkles to decorate
  • 9 inch spring form pan

Now, many cheesecake lovers prefer whipped cream as their topping however, we chose to use our homemade buttercream frosting recipe to top ours (mostly for picture purposes) but either way tastes great, so do whichever you prefer! 

DIRECTIONS:

WORK ON THE CRUST FIRST:

  1. Completely melt the 1/2 stick of butter over a large saucepan.
  2. Add the marshmallows and stir until creamy.
  3. Add the 6 cups of cereal and stir until fully mixed. Remove from heat.
  4. Transfer the cereal mixture to the springform pan. To do this, grease the inside of the spring form pan generously to prevent sticking. Also grease your hands slightly to easily transfer the cereal mixture to the pan (we use pam baking spray). Use all of the cereal mixture to fill the bottom of the pan and up the edges of the pan too. We also used a measuring cup to easily mold the mixture around. Remove any excess mixture at the top of the pan. 
  5. Put the crust into the freezer to set while you prepare the filling.

THE FILLING:

  1. In a stand mixer, mix softened cream cheese, condensed milk, vanilla extract and lemon juice until a smooth and creamy texture develops.
  2. Pour the mixture into multiple bowls/containers (however many colors you want to use, we used 6)
  3. Add food coloring into each bowl/container…the less food coloring the lighter and the more food coloring the darker/brighter. Again, this is your preference.
  4. Remove the crust from the freezer and add ONE color of mixture to the bottom of the crust (in our case we did the rainbow backwards so started with purple). Place it in the freezer for 20-30 minutes to let the purple layer set. 
  5. Then repeat layer by layer allowing each layer to set before adding the next layer otherwise it will all mix together and you won’t have a layered look. Once we did the last layer (pink) we allowed it to set overnight in the refrigerator before decorating. 
  6. Decorate to your desire & leave in the fridge until ready to serve!

If you want to skip the layered look, you can always opt to just do a mixture of colors by adding the cheesecake mixture spoonful by spoonful on top of the crust. 

** also if you want to ensure your filling sets, mix 1 package of gelatin with 1 cup of boiling  water and add it into the filling mixture before separating into different bowls**

To see the sped up version of the video, CLICK HERE

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We hope you enjoy making this recipe, don’t forget to tag us in any pictures or videos if you do decide to make it because we would LOVE to see them & share on our IG story!

 

XO,

SHAY & STEPH

38 thoughts on “Unicorn Rice Krispy Cheesecake”

  1. What do you do with the “waiting” batter? Keep it in the fridge? Leave it on the counter so it doesn’t set up? Help!

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  2. beautiful cake and it’s eggless too! (I have a grandkid who’s allergic). This is a classic no-bake cheesecake recipe–needs to set up in the fridge or freezer, so if you leave fillings out, I don’t think they’ll set up while you’re waiting to do the next layers. But if they do get a little stiff, I’d think all you would have do do is add back in a little liquid such as heavy cream (not much!) to soften it up so you can pour it on.

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  3. Few questions:
    1. You mention butter in the cheesecake mix but it is not mentioned when to put it in, is it added with the rest of telhe ingredients?
    2. Would handmixing the cheescake ingredients work rather than using a stand mixer?
    3. “4 packages of softened cream cheese” how much is this in measurements, do you mean four individual sticks of cream cheese?

    Thank you!

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      1. Great looking cake – will try for my daughter -TY. You should change the recipe – it says in the cheese filling directions to mix the butter along with everything else – its a bit confusing!

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      1. If you don’t do it in layers and do like a marble effect instead (doing spoons of colour at a time), would you use gelatin or do u think just in the fridge overnight would be ok? Thanks 😁 My sister has seen this and asked if I can make it for my niece’s 1st birthday tomorrow 😱

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  4. It was so pretty and so delicious!! However, once I cut into it it kind of blended all the layers together. Anyway to prevent that from happening? Maybe stick it in the freezer briefly? Thank you!!

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    1. Did you freeze each layer before adding another and did you leave it in the fridge overnight? Also, I would suggest when you cut it, wipe the side of the piece that’s cut with a knife to make sure the color actually blended. We thought our blended too but then once we slide a knife along the side it wasn’t actually blended!

      If it really did all blend together you can use gelatin to make sure it sets. Cheesecake is so hard lol!

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      1. Just a question for those who have made this, doesn’t the rice krispie layer get really hard sitting in the freezer and isn’t it hard to eat the rice krispies after being frozen?

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      2. You could always leave it out a bit before consuming. I’ve made two types of these and I’ve been able to eat both of them no problem. Quite a few people have made it and haven’t mentioned to me and issue about consuming the Rice Krispies 🙂

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  5. What if you use the no-bake original cheesecake mix ? Do you still have to leave it over night in the fridge or freezer ?

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  6. How many hours in the fridge until this recipe is set without gelatin? I missed your gelatin note since it was at the bottom. Praying this thing sets. It’s huge

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    1. It’s hard to say to be honest. I’m noticing that it really depends on fridge temp and brands used. We left it in the fridge overnight about 12 hours or so. Others left it 6 hours and it was fine.

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    1. Honestly not sure. I’m not sure how the Rice Krispies will hold up (or if they will get stale or hard) after that long. I personally wouldn’t eat a cheesecake after that many days but I’m also picky, lol!

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