Unicorn Rice Krispy Cheesecake
A colorful, fun dessert that’s sure to delight with its vibrant layers and crispy crust! Perfect for any whimsical celebration.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 6 cups Rice Krispy cereal
- 1/2 stick of butter
- 1 (10 oz) bag of mini marshmallows
- 2 tablespoons fresh-squeezed lemon juice
- 2 (14 oz) cans of condensed milk
- Food coloring in a variety of colors
- 4 (8 oz) packages of softened cream cheese
- 1 tablespoon vanilla extract
Instructions
- Grease a 9-inch springform pan and set aside.
- In a large saucepan over medium heat, melt the butter.
- Add the mini marshmallows to the melted butter, stirring continuously until completely melted and smooth.
- Remove from heat and quickly stir in the Rice Krispy cereal until evenly coated.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust. Let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the condensed milk, mixing until well combined and creamy.
- Stir in the lemon juice and vanilla extract until fully incorporated.
- Divide the cheesecake batter evenly into separate bowls, depending on how many colors you want to use.
- Add a few drops of food coloring to each bowl, mixing well to achieve the desired vibrant hues.
- Pour the colored batters into the crust, one at a time, creating layers or swirls as desired.
- Use a knife or skewer to gently swirl the colors together for a marbled effect, if desired.
- Cover and refrigerate the cheesecake for at least 4 hours, or until set.
Nutrition
- Calories: 450
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 70mg