Junior Bake Off winner and YouTube superstar Nikki Lilly shows Stylist how to bake unicorn cheesecake and whip up some bright pink unicorn hot chocolate to go with it.
It was a dream to be on Junior Bake Off. I’d always watched it and one day I was watching it with my aunty and she said, ‘You know Nikki, you should really apply,’ and I was like, ‘Nooo.’ I never thought that I was good enough. So to actually have won is just insane.
I picked this because I love unicorns, I love colourful things, I love magical things – I actually did a video of recipes all inspired by unicorns because I love them so much. This cheesecake is really easy and fun, especially for a party, and the hot chocolate is great if you’re having a sleepover with friends or if you just want a cosy night in.
Whenever I make cakes for people I always use a bit of glitter and my special sprinkles – I’ve got a vast collection. I just think the world wouldn’t go round without a bit of cake.
Preheat the oven to 180°C or 350°F. Grab your biscuits and break them up in a food bag with a rolling pin or blend them in your food processor until they are a breadcrumb consistency.
Melt the butter and stir into the biscuits (or blend again). If you press the mixture between your fingers and it sticks then it’s ready. Add the biscuit mix to a lined 18-inch square tin. Use the back of a spoon to spread it around, then put it in the fridge to set.
Bring the cream cheese to room temperature, then grab a large bowl and beat all the ingredients except the colourings with a whisk until smooth – don’t over beat, which would introduce air bubbles that might burst in the oven and cause cracking.
Divide the cheesecake filling between three or four little bowls. Add a drop of different food colouring to each bowl – I’ve used pink, yellow and mint green. Food colouring can be very strong, so add a tiny amount, mix well, then add more if you like.
Now get the cheesecake base out of the fridge and drop spoonfuls of alternating colours into the tin until the base is covered. Grab a skewer or cocktail stick and gently swirl the different colours in the tin together to create a marbled pattern.
Bake the cheesecake in the preheated oven for 25 minutes. Take the still-under cooked cheesecake out of the oven and let it cool at room temperature. Then cover and refrigerate, during which time it will firm up considerably.
Next it’s time to decorate your cheesecake. I use an edible gold glitter spray and unicorn sprinkles. That spray of glitter or that sprinkle of whatever you use just adds a little bit of magic. Then slice into bars, wiping the knife between cuts.
To make the hot chocolate, boil a kettle and measure out 600ml of boiling water into a pan then whisk in your white hot chocolate powder. Add in a few drops of pink food colouring and mix until the hot chocolate has turned completely pink.
Carefully pour the hot chocolate into two glass Kilner mugs. Add a squirt of whipped cream, a couple of marshmallows and edible glitter or coloured sprinkles of your choice. Finish with a spray of edible gold glitter from a height.
Serve the cheesecake immediately and store leftovers in the fridge. I think these are a bit different to your usual dessert or hot chocolate. I always like to add that extra bit of colour or glitter to whatever I do.
Photography: Nato Welton