This beautiful no-bake cheesecake looks impressive, but couldn’t be simpler to make at home! A splash of fruity Unicorn Dream Flavour for Icing makes it taste extra magical.

20 mins + Freezing + Chilling



  1. 125g sweet biscuits

  2. 60g butter, melted

  3. 2 tsp brown sugar

  4. Pinch salt


  1. 400g full-fat cream cheese, softened

  2. 2 cups (500ml) thickened cream

  3. ¾ cup (110g) icing sugar

  4. 2 tsp lemon juice

  5. 20g powdered gelatine

  6. 2 tbsp (40ml) boiling water

  7. 2 tsp Natural Vanilla Extract

  8. Food Colour Gel in Hot Pink

  9. Food Colour Gel in Purple

  10. Food Colour Gel in Teal

  11. Food Colour Gels in Yellow


  1. 200ml whipped cream, to decorate

Method - Base

  1. Step 1

    Process biscuits, salt and brown sugar in a food processor until fine. Gradually add melted butter and stir until well combined. Press into the base of a 9 inch (23cm) springform pan lined with baking paper on the base only. Use the back of a spoon to smooth out and flatten.

Method - Cheesecake

  1. Step 1

    Prepare cheesecake filling by creaming softened cream cheese and icing sugar until smooth. Gradually add lemon juice and Vanilla Extract for Icing and mix until smooth. Add cream and mix until smooth. Sprinkle gelatine over boiling water and mix to dissolve. Mixing constantly, gradually add to cheesecake mixture in a thin stream and mix until well combined.

  2. Step 2

    Divide cheesecake mixture equally (use kitchen scales if you have them) into four bowls. Tint with food colour and adjust colour intensity until you have the desired shades of teal, purple, pink and yellow.

  3. Step 3

    Pour blue mixture over biscuit base and freeze for 20 minutes, ensuring the layer is completely frozen before adding the next layer (do not chill bowls of coloured mixture, keep on bench until ready for layering). Repeat with remaining layers then after the final freezing period, refrigerate for 4 hours.

Method - Cream

  1. Step 1

    Once firm, gently release the tin and garnish with whipped cream and coloured sugar. Use a sharp knife, dipped in hot water and dried to cut clean slices, wiping knife between each cut.

Recipe Note:

Cheesecake can be made ahead and stored in an airtight container, in the fridge for up to 3 days.

Comments & Reviews

I can’t wait to try this Pastel Rainbow Unicorn Cheesecake, if it tastes as good as it looks, it will be a big hit. Thank you


Made it for a friend – she loved it! Was fabulous to make and eat 💜


In the recipe it says split mixture between 4 bowls and add colourings to each but you only have 3 colours am I missing something please


Hi Fiona, thank you for pointing this out! The fourth layer is purple, so requires a few drops of red and blue together. We’ve updated the method to make this more clear 🙂

Queen Fine Foods