No-Bake Rainbow Cheesecake


A no-bake white chocolate rainbow cheesecake that’s super simple to make!

Rainbow Cheesecake_lc.jpg


  • Crust
  • 450g (15oz) graham crackers, crushed
  • 180g (96oz) unsalted butter, melted
  • Cheesecake
  • 2 tbsp powdered gelatin + 175ml (1/2 cup) cold water
  • X4 250g (8oz) packs of Philadelphia cream cheese
  • 175ml (1/2 cup) sweetened condensed milk
  • 375ml (1 ¼ cups) thickened/whipping cream
  • 250g (2 cups) white chocolate, melted
  • 1 tsp vanilla extract
  • 2 drops red food gel
  • 2 drops orange food gel
  • 2 drops yellow food gel
  • 2 drops green food gel
  • 2 drops blue food gel
  • 2 drops purple food gel
  • Whipped Cream
  • 250ml (1 cup) thickened/whipping cream
  • 175ml (1/2 cup) sweetened condensed milk
  • 1 tsp vanilla extract
  • Decorations
  • Rainbow sprinkles to sprinkle on top


  • Crust
  • Begin by adding the graham crackers into a food processor and blitz until you reach a crumb.
  • Add the melted butter and blitz to coat the crumbs.
  • Pour the biscuit crumb into a 9” springform cake tin. Use clean hands or the back of a tablespoon to firmly and evenly press the biscuit crumbs into the side and bottom of cake tin. Chill in the fridge for 30 minutes.
  • Cheesecake
  • Add the water and gelatin to a small mixing bowl and mix until well combined. Allow to sit and ‘bloom’ for 5 minutes. Then microwave for 30 seconds. Set aside.
  • Add the cream cheese and condensed milk to a clean food processor. Mix until completely smooth. Scrape down the sides and bottom of the bowl with a spatula and add cream. Mix again until well combined. Lastly, add the melted white chocolate, melted gelatin and vanilla extract. Mix until very smooth.
  • Split the mixture into 6 bowls. Colour each one in the colours of the rainbow using food gel colouring. Mix using a spoon until evenly coloured.
  • Now, the next bit is a bit time consuming if you want each layer/colour nice and clean and even. Begin by pouring the red mixture into the prepared pie crust. Place in the freezer or fridge to chill for 10-20 minutes to help it set. Then repeat with the rest of the mixture in the order of the rainbow.
  • Once all the layers are in there, place in the fridge to chill overnight or at least 4 hours.
  • Whipped cream
  • Add the cream, condensed milk and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip to stiff peaks. Place into a large piping bag fitted with an open star tip. Pipe swirls of cream on top of the cheesecake and sprinkle with rainbow sprinkles. Slice into 12 pieces to serve.
  • This cheesecake can be prepared the day before it’s served and can be stored in an airtight container in the fridge for up to three days.