Prep Time: 15 minutes      Yield: 24 cheesecake squares

These creamy No Bake Rainbow Unicorn Cheesecake Bars are loaded with fun colored marshmallows and topped with lots of sprinkles. It’s the perfect spring dessert for any party or celebration!


For the Crust
  • 2 – 8 ounce packages pink wafer cookies
  • 12 Tablespoons butter, melted
For the Cheesecake
  • 2 – 8 ounce packages cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon orange extract
  • 1 -16 ounce container Cool Whip, thawed & divided
  • 3 1/2 cups colored miniature marshmallows
  • blue glitter frosting tube
  • sprinkles
  • rainbow marshmallows from Lucky Charms cereal


  1. Line a 9×13 pan with foil.
  2. Place the wafer cookies in a food processor and pulse until you get 4 cups of crumbs. Stir the crumbs in the butter. Press the mixture into the prepared pan. Refrigerate.
  3. Beat the cream cheese until creamy. Add the powdered sugar and extracts and beat again.
  4. Fold in 4 cups of Cool Whip gently. Stir in the marshmallows.
  5. Spread the mixture evenly on top of the crust. Refrigerate for 3-4 hours.
  6. Cut into 24 squares. Top with the extra Cool Whip, frosting, and sprinkles.


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