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Slice of colorful Unicorn Marshmallow Swirl Cheesecake topped with marshmallows
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Unicorn Marshmallow Swirl Cheesecake

A vibrant and playful cheesecake that combines creamy textures with colorful swirls of marshmallows, perfect for any celebration.
Prep Time1 hour 30 minutes
Cook Time1 hour 10 minutes
Total Time6 hours
Course: Dessert
Cuisine: American
Keyword: celebration dessert, cheesecake, Dessert Recipe, marshmallow, unicorn
Servings: 12 servings
Calories: 350kcal

Ingredients

For the crust

  • 2 cups graham cracker crumbs Provides a sweet, buttery flavor.
  • 1/4 cup unsalted butter, melted Binds the crumb crust together.

For the cheesecake filling

  • 24 oz cream cheese, softened Creates a smooth, luscious texture.
  • 1 cup granulated sugar Melds flawlessly with the cream cheese.
  • 1 cup sour cream Adds tang and creaminess.
  • 1 teaspoon vanilla extract Elevates the aroma and adds depth.
  • 3 large eggs Binds the ingredients together.
  • 1/2 cup rainbow marshmallows Creates delightful pops of flavor.
  • purple and blue food coloring Brings the cheesecake to life.
  • 1/2 cup marshmallow fluff Adds an ethereal touch and sweetness.

For decoration

  • whipped cream Provides a delightful finishing touch.
  • rainbow sprinkles Adds crunch and joy.
  • mini marshmallows Invites nostalgia and smiles.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  • In a bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of the prepared pan and bake for 10 minutes. Let it cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, then incorporate the sour cream and vanilla extract.
  • Add the eggs one by one, mixing well after each. Fold in the rainbow marshmallows.
  • Divide the batter into two bowls. Add blue food coloring to one and purple to the other until desired colors are achieved.

Baking

  • Begin spooning alternate dollops of purple and blue cheesecake batter into the cooled crust. Use a knife to gently swirl them together.
  • Mix marshmallow fluff with a touch of purple and blue food coloring. Drop spoonfuls on top of the cheesecake and swirl gently.
  • Bake for 60-70 minutes, ensuring the edges brown lightly while the center remains slightly jiggly.
  • Turn off the oven, crack the door slightly, and let the cheesecake cool for about one hour.
  • Refrigerate the cheesecake for at least four hours or overnight.

Finishing Touches

  • Carefully remove the cheesecake from the springform pan. Decorate the top with whipped cream, rainbow sprinkles, and mini marshmallows.

Notes

Use room temperature ingredients for best results. Be gentle when swirling colors to maintain defined lines. Resist overbaking for the perfect texture.