No-bake rainbow cheesecake without gelatin


For the cake bottom base:

  • Line your spring-form pan (I’m using a 6 inch) with an acetate sheet and a circle of parchment paper at the bottom.
  • Melt 4 tbs of butter and stir into 1 cup of graham cracker crumbs.  Place at the bottom of your pan for the base and chill while you make the cheesecake filling
  • For the cheesecake:
  • 4 (8 ounce) packs of cream cheese, at room temperature
  • 2 cups of heavy cream, whipped
  • 12 tbs (3/4 cup) of powdered sugar
  • 1 tbs vanilla flavoring
  1. First, refrigerate your mixing bowl for about 5 minutes.  Then mix your heavy whipping cream on high until peaks form.  Remove from your bowl and place into another bowl.  No need to clean the bowl out.
  2. Mix the cream cheese on medium speed.  Then add in powdered sugar and vanilla flavoring.  Fold in the whipping cream from earlier.
  3. Separate into 4 bowls of even amounts.  Add food gel colors of your choice (I used yellow, pink, blue, and keep one white).  You’ll have more cheesecake than you need so don’t use all of it to make the layers otherwise you won’t have room for all four! You can use the extra to eat out of the bowl 😉
  4. Take out your springform pan and fill with the blue cheesecake filling. Refrigerate for at least 20 minutes.  Then add the yellow cheesecake filling.  2o minutes chill.  Pink filling.  2o minutes chill.  Finally, add the white.  Refrigerate for a full 24 hours for best results.
  5. Finally, remove the cheesecakes from the pan, remove the acetate, smooth with a bench scraper, and add buttercream or whatever else you would like for decoration!