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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.

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)

Instructions

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

Notes

  • Use gel food coloring for the brightest colors.
  • Chill between layers for clean separation.
  • For a smoother surface, gently tap the pan after spreading each colored layer.

Nutrition

Find it online: https://tastyera.com/rainbow-cheesecake/