• 125g digestive biscuits
  • 60 g butter, melted
  • 400g cream cheese, softened
  • 100 g icing sugar
  • 4 teaspoons vanilla extract
  • 600ml double cream
  • 7 gelatin sheets
  • 75 ml of boiling water
  • Food coloring: pink, purple, blue, yellow.
  • 200ml whipped cream
  • Unicorn sprinkles


  1. Cover the bottom of a 9" detachable can with waxed paper.
  2. Make the crust: Combine the crust ingredients in the bowl of a food processor and pulse until well combined. Press the mixture into the bottom of the removable pan. Making the cheesecake
  3. Cover the gelatin sheets with cold water and soak for 5 minutes.
  4. Beat the softened cream cheese and icing sugar until smooth. Gradually add the vanilla extract and mix until smooth. Add the cream and mix until smooth. Beat for a couple of minutes until the mixture thickens a bit.
  5. Put the boiling water in a small bowl and add the soaked gelatin. Stir until it dissolves and there are no lumps. Add to the cheesecake mixture and stir well.
  6. Divide the cheesecake mixture evenly among four bowls and tint with the different food coloring using a toothpick to adjust the intensity of the color.
  7. Pour the blue mixture over the cookie base and freeze for 20 minutes, making sure the layer is completely frozen before adding the next layer. Repeat with the other three colors and after the last freeze period, refrigerate for 4 hours.
  8. Serve: Once firm, gently drop the can and garnish with whipped cream and unicorn sprinkles.