Rainbow Cheesecake

5 from 5 votes

This Rainbow Cheesecake consists of a simple homemade crust and a tangy cheesecake filling with bright, colorful layers. Prep is so quick and easy!

Prep Time45

Chill Time5

Total Time5 45

Servings:

Calories: 434kcal

Author: Karin and Ken

Ingredients

Crust

2 ½ cups graham cracker crumbs 270g, 9.5oz
½ cup unsalted butter, melted 4oz, 113g

Filling

3 bricks (8 ounces each) cream cheese, softened 24oz, 750g
1 ½ cups powdered sugar 6.3oz, 179g
1 ½ teaspoons vanilla extract
½ cup heavy whipping cream (35%) 4fl.oz, 118ml
½ teaspoon red, orange, yellow, green, blue, and violet food coloring

Decorations

whipped cream
sprinkles

Instructions

Line a 9-inch springform pan with a piece of parchment paper. Trim off any excess parchment.
In a medium mixing bowl, stir the graham cracker crumbs with the melted butter. Stir together until it feels like wet sand and can easily stick together when pressed between two fingers.
Use your fingertips to press the mixture into the bottom of your prepared springform pan. Set in the fridge to chill while you make the filling.
In the bowl to your stand mixer, beat the cream cheese and powdered sugar together until it is smooth and creamy, around 2 minutes.
Add the heavy cream and vanilla extract and continue beating until the mixture is fluffy, about 4 minutes.
Divide the batter evenly amongst 6 bowls. You’ll have about ½ cup of batter for each bowl. Starting with the first bowl, add ½ teaspoon of red food coloring to the bowl and stir to mix the color through.
Smooth the red layer over the graham cracker crust and use the back of a spoon to smooth it out.
Pop the cake into the freezer for 10-15 minutes to firm up. While it is in the freezer, grab another bowl of cheesecake batter and add the orange food coloring to it. Stir to combine.
Remove the cheesecake from the freezer and spoon the orange layer over the red one and spread it out evenly. Place in the freezer for 10 minutes. Repeat this process with the remaining 4 bowls and the yellow, green, blue and purple, in that order.
Once the purple layer has gone on the top, place in the fridge to chill for 4 hours or up to overnight.
Once chilled, top with dollops of whipped cream, slice and serve.

Notes

Ensure that the graham cracker crust is tightly packed in the pan and properly chilled. Otherwise, there’s a much higher risk of it crumbling when you take the cheesecake out of the pan and slice it.
Store your rainbow cheesecake tightly covered with plastic wrap in the refrigerator for up to 4 days.
I recommend using gel food coloring over liquid coloring for more vibrant colors and to preserve the consistency of the cheesecake filling.

Nutrition