This Rainbow No Bake Cheesecake is a fluffy, festive dessert with pastel rainbow colors! An easy, sweetly-perfect treat that is just right for Easter.
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A Pretty Pastel Cheesecake that’s Perfect for Spring!
Cheesecake is a magical dessert, and I have to say, no bake cheesecake is almost more fantastic than regular cheesecake. Why? Because it’s so easy! Light, foamy layers of rich, creamy cheesecake are completely irresistible. When you add soft pastel food coloring to your no bake cheesecake, you have a treat that’s just right for spring. It’s like the unicorn of cheesecakes!
Of course, you could also use more intense food coloring to make a more brightly-colored no bake cheesecake. Or tint the cheesecake filling with just one color to match a specific theme. Finally, if you don’t care about the color and just want to eat a cheesecake without much effort – and I can completely sympathize – forget layers and food coloring, and just assemble the no bake cheesecake with one untinted layer. It will be amazing no matter how you slice it. (See what I did there?)
Is No Bake Cheesecake Better than Baked Cheesecake?
This is a good question. I think the answer depends on what you’re going for. No bake cheesecake recipe tends to have a much lighter, cloud-like texture than a classic baked cheesecake. No bake cheesecakes are made with gelatin and pudding mix, which helps the filling set but doesn’t make it as heavy, rich, and dense as traditional baked cheesecake.
If you want an old-fashioned cheesecake texture, then this dessert may be too light for you. (Instead, try making this Triple Coconut Cheesecake, an Easy Instant Pot Cheesecake, or a luscious Bananas Foster Cheesecake… yum.) If you just want tons of creamy cheesecake flavor with a melt-in-your-mouth texture and super easy no-bake method, you’re in the right place!
Ingredients
So what ingredients will you need to make this recipe? It’s a mixture of several yummy dairy ingredients, plus gelatin, pudding, vanilla, and whipped topping. Here’s the list:
- Cream: Heavy whipping cream. It should be cold from the fridge.
- Gelatin: Unflavored, powdered gelatin.
- Cream Cheese: Unlike the heavy whipping cream, the cream cheese should sit out for a bit to come to cool room temperature.
- Condensed Milk: Make sure to get sweetened condensed milk, not evaporated milk! They come in similar containers but aren’t the same thing.
- Whole Milk: Cold from the fridge, like the whipping cream.
- Pudding Mix: Cheesecake-flavored or vanilla-flavored instant pudding mix.
- Vanilla: Pure vanilla extract gives the best flavor.
- Whipped Topping: Such as Cool Whip. Thaw it out before using it. You can also use homemade whipped cream if you prefer.
- Gel Food Coloring: You’ll want pastel gel food coloring to make the pale, spring-like colors like the ones in the photos.
- Pie Crusts: This recipe makes two cheesecakes, so grab two store-bought or homemade graham cracker crusts.
- Sprinkles: Optional, but cute! This is the pastel sprinkle mix I used!
How to Make a Rainbow No Bake Cheesecake
If you haven’t worked with unflavored gelatin before, this recipe is a great place to start. Mixing up the creamy filling is so satisfying!
- “Bloom” the Gelatin. Pour the cold, heavy whipping cream into a bowl, and sprinkle the unflavored gelatin over the cream. Allow these ingredients to stand for 2 minutes, so that the gelatin softens and dissolves a bit.
- Beat the Cream Cheese and Sweetened Condensed Milk. Place the cream cheese and sweetened condensed milk in a large bowl, and beat until smooth. A hand mixer is fine, or you could use a stand mixer if you like.
- Finish Dissolving the Gelatin. Heat the heavy cream and gelatin mixture for 45 seconds in the microwave (or over a double-boiler). Stir until the gelatin is completely dissolved and combined. If needed, you can heat for an extra 15 to 30 seconds.
- Combine Everything Except Cool Whip and Sprinkles. Once the gelatin is completely dissolved, beat the whipping cream mixture into the cream cheese mixture. Add the milk, pudding mix,and vanilla, and beat until well combined.
- Beat in Half the Cool Whip. Add 1 container of whipped topping to the cheesecake mixture, and beat on low for 30 seconds, just until combined. (Save the second cool whip container for topping cheesecake!)
- Tint the Filling. Divide the cheesecake filling into five bowls, one for each color. Add a different food coloring to each bowl. Stir with a spoon until combined.
- Make the Cheesecakes. Pour half of the first color into the bottom of each pie crust. Spread it out if needed with a spatula. Then gently spoon on another color, and spread it out evenly. Repeat until all the colors have been added.
- Chill. Refrigerate the cheesecakes until they are set, about 2 to 3 hours.
- Decorate and Serve. Before serving, pipe the remaining whipped topping on top of the cheesecakes, and add sprinkles if using. Serve and enjoy!
Should You Bake the Crust of a No Bake Cheesecake?
You can always bake a graham cracker crust for a few minutes, but you don’t have to. I don’t for this recipe, because hey – it’s no bake! That includes the buttery crust.
Helpful Tips for Success
So there you have it, a pretty pastel cheesecake recipe that doesn’t require baking at all! And these helpful tips will make this simple dessert even easier.
- Whipped Topping: If you don’t want to use store-bought whipped topping, you can use homemade whipped cream instead.
- Food Coloring: I like to use gel food coloring (or icing colors), because you only need a couple of drops.
- Pudding Mix: For this recipe, cheesecake-flavored instant pudding is my favorite, because it adds more cheesecake flavor. However, vanilla is also delicious.
- Blooming the Gelatin: Allowing the gelatin to sit on top of the cream before heating and mixing may seem a bit fussy, but it helps the gelatin dissolve and melt correctly. That’s what gives the cheesecake its lush, silky texture.
How Many Days Is a No Bake Cheesecake Good For?
This no bake cheesecake with keep for up to five days in the refrigerator, properly stored. Make sure to keep it as fresh as possible by storing it in an airtight container. Covering the pie plate with plastic wrap or press-n-seal also works.
Can I Freeze This Dessert?
Sure! Wrap it well in a couple of layers of foil, or slip it into a freezer bag or airtight container. Then freeze it for up to three months. Thaw in the fridge before cutting and serving.
Rainbow No Bake Cheesecake
Ingredients
- ½ cup cold heavy whipping cream
- 1 (.25 oz) envelope unflavored powdered gelatin
- 16 oz (2 blocks) cream cheese, room temperature
- 1 (14 oz) can sweetened condensed milk
- 2 cups cold whole milk
- 1 (3.4 oz) package instant pudding mix, cheesecake or vanilla flavored
- 1 teaspoon vanilla extract
- 2 (8 oz) tubs cool whip, thawed (or whipped cream)
- Gel food coloring, pastel colors
- 2 (9 inch) graham cracker pie crusts, homemade or store bought
- Pastel sprinkles, optional
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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.
- Heat the heavy cream for 45 seconds in the microwave and stir in the gelatin until completely dissolved and combined. If needed, heat 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 until well combined.
- Add 1 container of cool whip to the cheesecake mixture and beat on low for 30 seconds just until combined. (Save the second cool whip container for topping cheesecake.)
- 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 2 to 3 hours.
- Before serving, pipe the remaining cool whip on top of the pie. Add sprinkles, if desired.
Notes
Nutrition
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