Description
This no-bake Rainbow Cheesecake is a whimsical dessert layered with vibrant colors and velvety cream cheese filling. With no gelatin or baking required, it’s a party-perfect treat that dazzles on the plate and melts in your mouth.
Ingredients
24 graham crackers
1 cup butter, melted
32 ounces cream cheese, softened (4 packages)
28 ounces sweetened condensed milk (2 cans)
2 tablespoons lemon juice
1 tablespoon vanilla extract
Food coloring in red, orange, yellow, kelly green, light blue, royal blue, and violet
2 cups heavy whipping cream
Confetti sprinkles
Instructions
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Crush graham crackers into fine crumbs using a food processor or by sealing them in a bag and crushing with a rolling pin. Mix with melted butter until evenly coated. Press firmly into the bottom and sides of a springform pan. Freeze to firm up the crust.
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In a large mixing bowl, beat cream cheese, sweetened condensed milk, lemon juice, and vanilla extract until smooth and creamy.
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Divide the cheesecake filling evenly into 7 bowls. Tint each portion with a different food coloring to create the rainbow spectrum.
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Starting with the red layer, spread it gently over the frozen crust. Freeze for 15 to 30 minutes until set. Continue layering each color in order—orange, yellow, green, light blue, royal blue, and violet—freezing between each to set.
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Once the final violet layer is set, whip the heavy cream to stiff peaks. Pipe it around the edges of the cheesecake and top with confetti sprinkles.
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Keep the cheesecake in the freezer until ready to serve. For best results, slice while frozen using a warm, clean knife between each cut.
Notes
Be sure each layer is fully set before adding the next to keep colors clean and defined.
Use gel food coloring for the most vibrant hues without thinning the filling.
Store any leftovers tightly covered in the freezer for up to 1 week.
For a more pastel look, use less food coloring per layer.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American