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5.0 from 15 votes

Rainbow Cheesecake

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 Time
45 mins
Chill Time
5 hrs
Total Time
5 hrs 45 mins
Servings: 12
Calories: 434 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Line a 9-inch springform pan with a piece of parchment paper. Trim off any excess parchment.
  2. 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.
  3. 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.
  4. In the bowl to your stand mixer, beat the cream cheese and powdered sugar together until it is smooth and creamy, around 2 minutes.
  5. Add the heavy cream and vanilla extract and continue beating until the mixture is fluffy, about 4 minutes.
  6. 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.
  7. Smooth the red layer over the graham cracker crust and use the back of a spoon to smooth it out.
  8. 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.
  9. 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.
  10. Once the purple layer has gone on the top, place in the fridge to chill for 4 hours or up to overnight.
  11. 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.
  • 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 Information

Calories 434kcal (22%) Carbohydrates 32g (11%) Protein 5g (10%) Fat 33g (51%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 0.3g Cholesterol 89mg (30%) Sodium 297mg (12%) Potassium 119mg (3%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 1144IU (23%) Vitamin C 0.1mg (0%) Calcium 78mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 434

% Daily Value*

Calories 434kcal 22%
Carbohydrates 32g 11%
Protein 5g 10%
Fat 33g 51%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Trans Fat 0.3g 15%
Cholesterol 89mg 30%
Sodium 297mg 12%
Potassium 119mg 3%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 1144IU 23%
Vitamin C 0.1mg 0%
Calcium 78mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.