Yield: 16 9-inch Cheesecakes
Rainbow No Bake Cheesecake
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.
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
Storage: This no bake cheesecake with keep for up to five days in the refrigerator in an airtight container, or freeze for up to 3 months.
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.
Nutrition
Serving: 1 slice, Calories: 289kcal, Carbohydrates: 29g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 54mg, Sodium: 186mg, Potassium: 214mg, Fiber: 0.1g, Sugar: 21g, Vitamin A: 655IU, Vitamin C: 1mg, Calcium: 172mg, Iron: 0.1mg