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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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy using an electric mixer.
Step 5
Add the vanilla extract and gradually pour in the heavy whipping cream while continuing to beat until the mixture becomes thick and fluffy.
Step 6
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.
Step 7
Remove the crust from the refrigerator and spread the purple layer evenly over the crust using a spatula. Smooth out the surface carefully.
Step 8
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.
Step 9
Once all the layers are complete, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Step 10
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
| Serving size | 1123.4 grams (1123.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4576 |
| Total Fat 363.20g | 466% |
| Saturated Fat 198.80g | 994% |
| Polyunsaturated Fat 15.10g | |
| Cholesterol 960mg | 320% |
| Sodium 2335mg | 102% |
| Total Carbohydrate 290.70g | 106% |
| Dietary Fiber 3.00g | 11% |
| Total Sugars 213.10g | |
| Protein 38.70g | 77% |
| Vitamin D 0IU | 0% |
| Calcium 528mg | 41% |
| Iron 6mg | 34% |
| Potassium 674mg | 14% |
Source of Calories