Name: Rainbow Cheesecake
Prep time: 30 min
Total time: PT-490172H37M42S
Cuisine: American
Ingredients: 250g graham crackers or digestive biscuits, crushed; 100g unsalted butter, melted; 450g cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1 1/4 cups heavy cream, whipped; Food coloring (red, orange, yellow, green, blue, purple)

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This Rainbow Cheesecake features a creamy vanilla filling coloured into vibrant shades that layer into a visually stunning dessert ideal for celebrations.

Why You’ll Love This Recipe

It is visually striking yet simple to prepare. Each colourful layer maintains a smooth, rich cheesecake texture while offering a festive presentation suitable for birthdays, parties, and events.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:
graham cracker crumbs
granulated sugar
unsalted butter, melted

For the filling:
cream cheese, softened
granulated sugar
sour cream
vanilla extract
eggs
gel food colourings (assorted colours)

Directions

Preheat the oven to 325°F (163°C). Line the pan with parchment.
Mix crust ingredients and press firmly into the pan. Bake for 10 minutes.
Beat cream cheese and sugar until smooth. Add sour cream and vanilla.
Add eggs one at a time on low speed.
Divide batter into several bowls and colour each portion.
Layer coloured batters into the pan in alternating order.
Bake 55–65 minutes, until edges are set and center slightly jiggly.
Cool gradually, then chill at least 4 hours.

Servings and Timing

Servings: 10–12
Prep time: 30 minutes
Bake time: 55–65 minutes
Chill time: 4 hours or more

Variations

Use pastel colours for a softer look.
Add citrus zest for flavour depth.
Create a tie-dye swirl instead of layers.
Use chocolate crust for added contrast.
Add whipped cream topping for decoration.

Storage/Reheating

Store refrigerated up to 5 days. Freeze slices up to 2 months. Serve chilled; do not reheat.

FAQs

Can I use liquid food colouring?

Gel colouring is preferred for vibrant shades without thinning.

Why did my layers blend?

Ensure batter is thick and pour gently.

Can I avoid cracking?

Do not overmix and cool gradually.

Can I make this without eggs?

Use a baked eggless cheesecake substitute recipe.

Can I use natural colouring?

Yes, but colours will be muted.

Can I use Greek yoghurt instead of sour cream?

Yes, in equal measure.

Should I use a water bath?

It helps prevent cracks but is optional.

Can I make mini versions?

Yes, reduce baking time significantly.

Can I swirl colours instead of layering?

Yes, for a marble effect.

How long does it keep?

Up to 5 days refrigerated.

Conclusion

Rainbow Cheesecake provides a stunning, colourful presentation paired with smooth, classic cheesecake flavour, making it a showstopping dessert.

Rainbow Cheesecake

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A colorful, no-bake rainbow cheesecake with a creamy vanilla filling divided into vibrant layers over a buttery cookie crust.

Author: Emma Harper
Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 6 hrs 30 mins
Yield: 10 slices 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

250g graham crackers or digestive biscuits, crushed
100g unsalted butter, melted
450g cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 1/4 cups heavy cream, whipped
Food coloring (red, orange, yellow, green, blue, purple)

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Instructions

Line an 8-inch (20 cm) springform pan with parchment paper.
Mix crushed biscuits with melted butter until evenly combined.
Press the mixture firmly into the bottom of the pan and refrigerate for 15 minutes.
In a mixing bowl, beat the cream cheese until smooth.
Add powdered sugar and vanilla extract; mix until creamy.
Fold in the whipped cream gently until fully incorporated.
Divide the cheesecake filling evenly into six bowls.
Add a different food coloring to each bowl and mix gently.
Layer each colored filling into the pan, spreading carefully to avoid mixing colors. Chill for 10 minutes between layers for sharper definition.
Once all layers are added, refrigerate for at least 6 hours or overnight until firm.
Slice and serve chilled.