No Bake Rainbow Cheesecake Pie
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No Bake Rainbow Cheesecake Pie
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This No Bake rainbow cheesecake pie is easy to make. Fluffy cheesecake filling is colored into pastel rainbow colors. This is such a pretty spring or Easter dessert.
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Ingredients
- 1/2 cup heavy whipping cream
- 1/4 ounce unflavored powdered gelatin
- 16 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- 2 cups cold milk
- 1 .4 ounce package vanilla instant pudding mix (or cheesecake flavor)
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip thawed
- Gel food coloring pastel colors
- 2 inch graham cracker pie crust
Instructions
- Pour the heavy whipping cream into a bowl and sprinkle the unflavored gelatin over the cream. Allow to stand for 2 minutes.
- Place the cream cheese and condensed milk in a large bowl and beat until smooth.
- Microwave the heavy cream for 45 seconds and stir in the gelatin until completely dissolved and combined. If needed, microwave for an extra 15 to 30 seconds.
- Once the gelatin is completely dissolved, beat it into the cream cheese.
- Add the milk, pudding mix and vanilla to the cream cheese and beat in well.
- Reserve a couple of tablespoons of the cool whip for decorating, then add the remaining cool whip to the pie and beat on low for 30 seconds just until combined.
- Divide the cheesecake filling into 5 bowls and add a different food coloring to each bowl. Stir until combined.
- Pour half of one color into the bottom of each of the pie crusts, gently spoon on another color and spread evenly. Repeat until all the colors have been added.
- Refrigerate the pie until set, about 6 to 8 hours.
- Before serving, pipe the remaining cool whip onto the pie.
Notes
- Gelatin - The gelatin needs time to “bloom.” To bloom the gelatin, pour the cream into a bowl and sprinkle the gelatin over the top. Allow it to sit for a few minutes until the gelatin liquefies. Then heat the cream and stir the gelatin well until completely melted and incorporated into the cream.
- Gelatin - The gelatin needs time to “bloom.” To bloom the gelatin, pour the cream into a bowl and sprinkle the gelatin over the top. Allow it to sit for a few minutes until the gelatin liquefies. Then heat the cream and stir the gelatin well until completely melted and incorporated into the cream.
- Chilling - While it states 6 - 8 hours to chill, I recommend refrigerating the pie overnight for the best results. Storing - Store in an airtight container in the fridge for up to 5 days. Freezing - Freeze in a freezer-safe, airtight container for up to 3 months.
- Chilling - While it states 6 - 8 hours to chill, I recommend refrigerating the pie overnight for the best results.
- Storing - Store in an airtight container in the fridge for up to 5 days.
- Freezing - Freeze in a freezer-safe, airtight container for up to 3 months.
Nutrition Information
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Calories
705kcal
(35%)
Carbohydrates
68g
(23%)
Protein
14g
(28%)
Fat
43g
(66%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
16g
Cholesterol
103mg
(34%)
Sodium
491mg
(20%)
Potassium
444mg
(13%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
1261IU
(25%)
Vitamin C
1mg
(1%)
Calcium
324mg
(32%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 705 kcal
% Daily Value*
| Calories | 705kcal | 35% |
| Carbohydrates | 68g | 23% |
| Protein | 14g | 28% |
| Fat | 43g | 66% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 103mg | 34% |
| Sodium | 491mg | 20% |
| Potassium | 444mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 1261IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 324mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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