The Easy Bake Unicorn Cookbook: Candy Heart Cheesecake
We are so excited to share with you an excerpt from our new Easy To Bake Unicorn Cookbook! These amazing, simple, kids treats are one’s we made with our mom and grandmother – so we know your kids will enjoy making these new unicorn food classics with you.
He loves me, he loves me not. He loves me, he loves me not. Actually, who cares?! We love you!
Forget boys on Valentine’s Day and spend it with your best bunch of gal-pals. My partner, the Fairy Boss Mother, loves to call it “Galentine’s Day” because it’s one of the best holidays to celebrate your truest and deepest friendships.
Love is all around you on all days; why only celebrate the ones that we play kissy-face with? These mini-cheesecakes are the perfect things to bake up for your next Galentine’s Day party, so invite your squad over and celebrate in style!
Use #UnicornCookbook on Instagram!
What You Need:
1 cup Graham cracker crumbs (15 squares)
1/4 cup butter, melted
1 teaspoon Sugar with a pinch of cinnamon
2 blocks Cream cheese, softened (16 ounces)
1 cup Sugar
3 large Eggs
1 pint Sour cream (16 ounces)
1 teaspoon Vanilla extract
food coloring Pink, purple, blue, green, yellow, and red
Step By Step:
Fill a roasting pan with enough water to come halfway up the sides of silicone heart molds. Set pan in oven and heat oven to 325°F.
In a medium bowl, mix together 1 cup graham cracker crumbs, 1 teaspoon sugar/cinnamon mixture, and 1/4 cup melted butter. Then divide the crumbs among the 12 heart-shaped molds.
Press the crumbs into an even layer and refrigerate.
Beat 2 blocks of softened cream cheese until smooth.
Add 1 cup sugar to the cream cheese and beat until combined.
Mix in 1 pint sour cream, 1 teaspoon vanilla, and 3 eggs then beat until creamy. Divide the mixture into bowls and add color.
Take your heart molds from the freezer and evenly add the colored filling to each container.
Place the cheesecake molds in a water bath and bake for 18-24 minutes. If the center is wet when you do a toothpick test, continue to bake for 3–5 more minutes.
After you’ve removed the cheesecakes from the oven, lift them from the water and cool at room temperature for an hour and a half.
Freeze for at least two hours, placing a paper towel on top to collect moisture, then remove from molds.
Using Royal Icing (see recipe on page 57), frost conversation-heart phrases onto the tops of the cheesecakes using red food coloring.