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No-Bake Rainbow Cheesecake

Looking for a no-fuss rainbow cheesecake that’s packed full of flavour? You’ve found her! This no-bake cheesecake is set using gelatin and has a smooth and light texture. It’s super fun, super colorful and sure to impress everyone who loves a bit of flair on their dessert plate!

Nicks favorite thing…

I love how colorful this is! It’s so fun. Perfect for pride month, perfect for kids birthday parties too! But what I love most is the neat separating of colors with those cheesecake layers. And the key is waiting for each layer to set before adding the next layer.

Close up of No-Bake Rainbow Cheesecake with slice taken out

What does it taste like?

This is a vanilla cheesecake. It’s creamy and delicious. It has a graham cracker crust and fluffy whipped cream on top. You could flavor this with extracts and flavorings if you want to elevate it!

What are the ingredients I need?

Graham crackers – can be replaced with any type of vanilla cookie. Golden Oreos would work well.

Unsalted butter – make sure you let the melted butter cool slightly before using.

Powdered gelatin – this will help the cheesecake set. Can you replace it wil agar agar? I’m not sure. I don’t have enough experience with that ingredient and I haven’t tested the recipe with it.

Philadelphia cream cheese – make sure your cream cheese is softened.

Sweetened condensed milk – will help sweeten the cheesecake and give it a smooth texture.

Heavy cream – this is the type of cream you use for whipping.

White chocolate – I used Nestle cooking buttons.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Food gel – I used chefmaster food gel.

Rainbow Sprinkles If you want to try making your own, check out my easy to make sprinkle recipe here!

My Top Tips!

  • To get those nice neat layers, make sure you allow each layer to set before adding the next layer.
  • I find using the back of a spoon to firmly press the graham cracker crumbs into the springfom pan works best. Measuring cups has never worked that well for me.
  • Wipe the knife after each cut to get that clean and defined slice of cheesecake.

Other Rainbow Recipes You Might Like!

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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No-Bake Rainbow Cheesecake

No-Bake Rainbow Cheesecake

Serves 8

5 from 1 vote
Prep Time: 40 mins
Total Time: 2 hrs 30 mins
Course: Dessert
Cuisine: American

Ingredients

Crust

  • 4 1/2 cups graham crackers, crushed
  • 3/4 cup unsalted butter, melted

Cheesecake

  • 2 tbsp powdered geltain + 125ml (1/2cup) cold water
  • 4 blocks cream cheese, softened
  • 1/2 cup sweetened condensed milk
  • 1 1/4 cups heavy cream
  • 2 cups white chocolate, melted and slightly cooled
  • 1 tsp vanilla extract
  • 2 drops each of red, orange, yellow, greek, blue and purple food gel

Whipped Cream

  • 1 cup heavy cream
  • 1/2 cup sweetened condensed milk
  • 1 tsp vanilla extract


Instructions

Crust

  • Begin by adding the graham crackers into a food processor and blitz until you reach a crumb. Add the melted butter and blitz to coat the crumbs.
  • Pour the biscuit crumb into a 9” springform cake tin. Use clean hands or the back of a tablespoon to firmly and evenly press the biscuit crumbs into the side and bottom of cake tin. Chill in the fridge for 30minutes.

Cheesecake

  • Add the water and gelatin to a small mixing bowl and mix until well combined. Allow to sit and ‘bloom’ for 5 minutes. Then microwave for 30seconds. Set aside.
  • Add the cream cheese and condensed milk to a clean food processor. Mix until completely smooth. Scrape down the sides and bottom of the bowl with a spatula and add cream. Mix again until well combined. Lastly, add the melted white chocolate, melted gelatin and vanilla extract. Mix until very smooth.
  • Split the mixture into 6 bowls. Colour each one in the colours of the rainbow using food gel colouring. Mix using a spoon until evenly coloured.
  • Now, the next bit is a bit time consuming if you want each layer/color nice and clean and even. Begin by pouring the red mixture into the prepared pie crust. Place in the freezer or fridge to chill for 10-20 minutes to help it set. Then repeat with the rest of the mixture in the order of the rainbow.
  • Once all the layers are in there, place in the fridge to chill overnight or at least 4 hours.

Whipped cream

  • Add the cream, condensed milk and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip to stiff peaks. Place into a large piping bag fitted with an open star tip.
  • Pipe swirls of cream on top of the cheesecake and sprinkle with rainbow sprinkles. Slice into 12 pieces to serve.
  • This cheesecake can be prepared the day before it’s served and can be stored in an airtight container in the fridge for up to three days.

Notes

Storage
This cheesecake can be prepared the day before it’s served and can be stored in an airtight container in the fridge for up to three days.

Nutrition

Calories : 974kcal
Carbonhydrates: 88g
Protein: 12g
Fat: 65g
Saturated Fat: 38g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 19g
Trans Fat : 1g
Cholesterol: 160mg
Sodium: 456mg
Potassium : 418mg
Fiber: 2g
Sugar : 59g
Vitamin A: 1638IU
Vitamin C: 2mg
Calcium: 288mg
Iron: 2mg
Nutrition Disclosure

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