Ingredients
Method
- 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.
- In a large mixing bowl, beat cream cheese, sweetened condensed milk, lemon juice, and vanilla extract until smooth and creamy.
- Divide the cheesecake filling evenly into 7 bowls. Tint each portion with a different food coloring to create the rainbow spectrum.
- 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.
- 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.
- 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.
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.