Magical Unicorn Rice Krispy Cheesecake

Magical Unicorn Rice Krispy Cheesecake

Ingredients:

For the Crust:

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

For the Cheesecake:

• 4 (8 oz) packages of softened cream cheese (32 oz total)
• 2 (14 oz) cans of condensed milk (28 oz total)
• 1 tablespoon of vanilla extract
• 2 tablespoons of fresh-squeezed lemon juice
• Food coloring in a variety of colors
• Sprinkles for decoration
• Optional: Homemade buttercream frosting for topping

Equipment Needed:

• 9-inch springform pan

Directions:

Prepare the Crust:
1. Melt the butter in a large saucepan over medium heat.
2. Add marshmallows and stir continuously until completely melted and creamy.
3. Remove from heat and immediately stir in the Rice Krispy cereal until well combined.
4. Grease your hands and the inside of a 9-inch springform pan. Press the cereal mixture firmly into the bottom and up the sides of the pan to form a crust. Use the back of a measuring cup to help compact it evenly. Place in the freezer to set while you prepare the filling.
Cheesecake Filling:
1. In a stand mixer fitted with a paddle attachment, blend the cream cheese, condensed milk, vanilla extract, and lemon juice until the mixture is smooth and creamy.
2. Divide the mixture among several bowls, depending on how many colors you plan to use.
3. Add food coloring to each bowl, adjusting the amount to get the desired intensity of each color.
Assemble the Cheesecake:
1. Remove the crust from the freezer. Carefully pour one color of the filling into the crust and spread evenly. Return to the freezer for about 20-30 minutes to let this layer set.
2. Repeat the process with each color, ensuring each layer is firm before adding the next to keep the layers distinct.
Decorate:
1. Once all layers have been added and the final layer is set (ideally after an overnight chill in the refrigerator), decorate the top with sprinkles and, if desired, pipe on some homemade buttercream frosting for added flair.