Rainbow Cheesecake
Brighten up any celebration with this stunning Rainbow Cheesecake, a no-bake dessert that's as delightful to look at as it is to taste. Featuring a buttery graham cracker crust and layers of creamy, pastel-colored cheesecake filling, this recipe is a vibrant showstopper perfect for parties, birthdays, or simply adding a pop of color to your table. The velvety batter is divided and dyed with gel food coloring to create a mesmerizing rainbow effect, while the gentle sweetness of vanilla and cream cheese adds a luscious flavor. Requiring just 45 minutes of prep and no baking at all, this treat is both easy to make and irresistibly eye-catching. Serve it chilled in perfectly sliceable layers, and watch it steal the spotlight at your next event!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter
- 450 grams Cream cheese (softened)
- 120 grams Powdered sugar
- 240 ml Heavy whipping cream
- 2 teaspoons Vanilla extract
- 6 colors Gel food coloring (red, orange, yellow, green, blue, purple)
Instructions
Prepare the crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
Melt the butter in a small saucepan or microwave. In a medium mixing bowl, combine the graham cracker crumbs and melted butter until evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy using an electric mixer.
Add the vanilla extract and gradually pour in the heavy whipping cream while continuing to beat until the mixture becomes thick and fluffy.
Divide the cream cheese mixture evenly into six smaller bowls. Add a few drops of gel food coloring to each bowl to create the red, orange, yellow, green, blue, and purple layers. Mix each bowl thoroughly to combine the color evenly.
Remove the crust from the refrigerator and spread the purple layer evenly over the crust using a spatula. Smooth out the surface carefully.
Repeat the process with the blue, green, yellow, orange, and red layers, spreading each color evenly over the previous one and smoothing the surface after each addition.
Once all the layers are complete, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set.
To serve, carefully remove the springform pan ring and slice the cheesecake with a sharp knife. Clean the knife between cuts for neat slices. Enjoy your Rainbow Cheesecake!
Nutrition Facts
Calories |
4583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.6 g | 460% | |
| Saturated Fat | 200.1 g | 1000% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 291.1 g | 106% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 215.9 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 525 mg | 40% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
