Unicorn Poop Birthday Cheesecake

• Produce

  • 1 1/2 cup Chickpeas, Cooked

• Refrigerated

  • 3 Eggs

• Condiments

  • 3 tbsp Almond butter
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 pinch Baking soda
  • 1/3 cup Chocolate or chocolate chips
  • 1 Cookie dough filling
  • 1/4 cup Rainbow sprinkles
  • 1 generous pinch Salt
  • 2 tsp Vanilla extract
  • 1 tsp Vanilla extract, pure
  • 2/3 cup White sugar, granulated

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Bread & Baked Goods

  • 1 Cheesecake

• Snacks

  • 1 cup Oreo cookie crumbs

• Dairy

  • 24 oz Cream cheese

• Other

  • Decorations

Found on radiantrachels.com

Description

Ingredients

• CHEESECAKE
• 1 cup Oreo cookie crumbs
• 1 tbsp melted coconut oil
• 24 oz cream cheese, room temperature
• ⅔ cup granulated white sugar
• 2 tsp vanilla extract
• ¼ tsp almond extract
• 3 eggs, room temperature
• ¼ cup rainbow sprinkles
• COOKIE DOUGH FILLING
• 1½ cup cooked chickpeas
• 2 tbsp maple syrup
• A pinch of baking soda
• A generous pinch of salt
• 3 tbsp almond butter (or peanut butter)
• 1 tsp pure vanilla extract
• ⅓ cup chopped chocolate or chocolate chips
• DECORATIONS
• Glitter unicorn topper, ribbon flags, Oreo cookies, chocolate-dipped pretzel sticks, lucky charms, rainbow sprinkles etc.

Directions

• CHEESECAKE: Preheat oven to 300⁰F and line the bottom of two 5.5-inch round cake pans. Set aside.
• Combine the Oreo cookie crumbs and coconut oil together until a wet sand texture is achieved. Divide the Oreo crust mixture evenly between the two prepared cake pans and press into an even layer. Bake the crust at for 7 to 8 minutes. Once baked, remove from the oven and set aside.
• In the bowl of a stand mixer, cream together the cream cheese, sugar, and extracts until smooth, soft, and fluffy. Use a spatula to scrape down the sides periodically.
• Add the eggs one at a time to the mixture, making sure each egg is incorporated before adding the next.
• Fold in the rainbow sprinkles with a spatula and pour the batter on top of the baked Oreo crust, being sure to divide the batter evenly between the two. Bake the cheesecake at 300⁰F for 45 to 50 minutes, or until the centre is just slightly jiggly.
• Turn the oven off, crack the oven door open slightly, and leave the cakes in the oven to gradually cool down, about 30 minutes. This helps prevent the surface from cracking excessively. Let the cakes continue cooling on the counter for another 30 to 60 minutes. Then cover loosely with aluminum foil and refrigerate at least 4 hours, best overnight.
• COOKIE DOUGH: Blend all ingredients, except chocolate chips, in a food processor until smooth. Fold in chocolate chips with a spatula.
• ASSEMBLY: Run a butter knife around the sides of the cheesecake to release them from the pan. Place one cheesecake layer on the serving dish. Spread all of the cookie dough on top in an even layer, making sure to reach the outer edge. Add the second cheesecake layer and smooth the sides of the cookie dough filling. Decorate as desired and store cake in the fridge until ready to serve.