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Unicorn Strawberry Red Velvet Cheesecake topped with colorful sprinkles and strawberries
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Unicorn Strawberry Red Velvet Cheesecake

A delightful and whimsical dessert featuring a luscious red velvet cheesecake on a crispy Oreo crust, topped with fresh strawberries and pink chocolate ganache.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time5 hours
Course: Dessert, Sweet Treat
Cuisine: American, Celebration
Keyword: Chocolate Ganache, Red Velvet Cheesecake, Special Occasion Dessert, Strawberry Dessert, Unicorn Cheesecake
Servings: 12 slices
Calories: 450kcal

Ingredients

For the crust

  • 2 cups Oreo crumbs Crunchy and chocolatey, these form the perfect base.
  • 1/4 cup unsalted butter, melted Adds richness and helps bind the crust.

For the cheesecake

  • 24 oz cream cheese, softened Creamy and rich, essential for the cheesecake.
  • 1 cup granulated sugar Sweetens the cheesecake to perfection.
  • 1 cup sour cream Adds tanginess and moisture.
  • 1 teaspoon vanilla extract For a warm, sweet aroma.
  • 3 large eggs Binds the ingredients and gives structure.
  • 2 tablespoons cocoa powder Enhances the chocolate flavor.
  • 1 teaspoon red food coloring For that iconic red velvet hue.
  • 1/2 cup crushed Oreos Adds texture and chocolatey goodness.
  • 1/2 cup diced strawberries Freshness that brightens the flavor profile.

For the ganache and decoration

  • 1 cup white chocolate chips For the delightful ganache.
  • 1/2 cup heavy cream Makes the ganache smooth and silky.
  • pink food coloring For creating a magical drip effect.
  • whipped cream To crown the cheesecake.
  • fresh strawberries For garnish and added freshness.
  • edible glitter A whimsical touch for decoration.
  • unicorn horn and ears decorations To transform your cheesecake into a fairytale delight.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a bowl, combine the Oreo crumbs with the melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.

Making the cheesecake

  • In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
  • Add the granulated sugar and mix well.
  • Mix in the sour cream and vanilla extract.
  • Gently incorporate each egg one at a time, beating well after each addition.
  • Fold in the cocoa powder and red food coloring until well blended.
  • Carefully mix in the crushed Oreos and diced strawberries.
  • Pour the cheesecake batter over the cooled Oreo crust and spread evenly.

Baking

  • Bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly browned.
  • Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for one hour.

Chilling

  • Transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, or overnight for best results.

Preparing the ganache

  • Combine the white chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth.
  • Add the pink food coloring and mix well to achieve the desired shade.

Decorating

  • Drizzle the pink chocolate ganache over the cooled cheesecake, allowing it to cascade down the edges.
  • Top with whipped cream, fresh strawberries, edible glitter, and unicorn decorations.

Notes

Use room temperature ingredients for a smooth batter. Don’t overmix the eggs to avoid cracks. Chill the cheesecake properly to prevent cracking.