No Bake Rainbow Cheesecake

Saw this rainbow cheesecake on Instagram and saw this on pin interest but never really had an occasion to bake this pretty cake. It was only when my favourite twinnie mentioned about it that I knew this cake was meant to be hers.

 

This is just an ordinary rainbow cheesecake that is set with edible gel ( I swear by Wilton edible gel ย and occasionally Americolor gel since it’s not too watery). I fancy that adding too much dye in a cake is kinda gross so I just settled on a little dap of color. Anyway I think pastel rainbow cakes are way nicer than solid colored ones. Agree? Hahas.

Each bowl below have been equally weighed with the cream cheese mixture and an appropriate amount of colored gel added to it. I use some electric colors for some ( Americolor Electric pink for example- It’s sooo vibrant). Guess I could get a little too carried away with squeezing the bottle that a blob more than I intended for came squirting out. I guess a pinkier top layer would still be pretty.

 

The difference btw the other rainbow cakes that I usually “bake” is that those are baked in many batches but this cheesecake is “non bake” and set layer by layer. Waiting time for each layer to set in the freezer is incredibly long……

But I guess the effort that was put into the cake paid off as everybody liked the cake ๐Ÿ™‚

With the left over batter, I made a mini dome cheesecake using my favourite Half circle silicon mold. I use this mold for alot of my petit desserts. The best thing about this is the whole darn thing can be baked in the oven. And if you’re not doing a baked dessert, it can be also used to make no-baked desserts such as this cheesecake as well as mousse cakes. Love love love this!! It was a treasured birthday gift by my close girlfriend and I’ve never stopped using this!ย  I did a little swirl with a toothpick to blend the colors abit. It pretty much look like the paddle pop ice cream.

Inside the little dome centre

Hereโ€™s the recipe of this gorgeous cake. If you like rainbow cakes, youโ€™l certainly like this too. This post is dedicated to my twin! Have a very blessed birthday! Lots of love!! I used a 5″ removable cake tin to make the cheesecake. Please use a cake tin with a REMOVABLE BASE for easy removal of the entire cake after setting the layers. I tried it once with a solid tin and I had to flip my cake tin, bang the tin hard at the bottom to get my cake out! It was a disaster as I watched the colourful layers slowly disintegrated into a puddle of mess. CRIES!!

 

No Bake Rainbow Cheesecake
Prep Time
1 hr 10 mins
 

Fuss Free No Bake Rainbow Cheesecake

Course: Dessert
Ingredients
Ingredients for Crust:
  • 3-4 digestive biscuits crushed till fine
  • 20 g butter
Ingredients for filling:
  • 250 g cream cheese
  • 1/4 cup caster sugar
  • 1.5 tsp gelatin dissolved in 25ml boiling water
  • 100 ml whipping cream
  • 1 tsp vanilla
  • edible food gel I use electric pink, sky blue, lemon yellow, violet, leaf green and orange
Instructions
Steps for Cheesecake Crust:
  1. Melt butter in a small saucepan.

  2. Add biscuits and mix till evenly coated

  3. Line base of tin with baking paper and spread the biscuits evenly. Pressing hard so that the crumbs stick.

  4. Refrigerate while prepping the filling.

Steps for Cheesecake Filling:
  1. Dissolve gelatin in boiling water till smooth. Set aside awhile to cool a little.

  2. Whip cheese and sugar till fluffy. Then add vanilla and gelatin.

  3. In a separate bowl, whip cream till soft peaks

  4. Fold cream into cream cheese mixture.

  5. Divide batter equally in 6 bowls.

  6. In each bowl, add a drop of food gel and mix till the desired color

  7. Pour one layer of color into tin that has been set with the crumb

  8. Freeze for 10 min or until set before pouring in the next layer.

  9. Repeat steps 6 and 7 until all colors have been poured.

  10. Refrigerate overnight before unmolding from tin.

 

Share the love by pinning on Pininterest or visitingย @Sherbakesย on instagram to view more of my creations ๐Ÿ™‚

This post contains affiliate links. For more information, visit myย disclosure page.

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20 Comments

  1. Tytti
    March 13, 2016 / 6:09 pm

    How much butter you use in the filling? I just wondered that, 'cause you wrote "2) whip cheese and butter till fluffy".

    • Sheryl ch
      March 14, 2016 / 1:07 am

      Hi Tytti! Oh it should be whip cheeese and sugar. It was a typo. Thanks for pointing that out ๐Ÿ˜‰ I have amended the recipe

  2. Anonymous
    March 22, 2016 / 7:17 am

    When do you add the gelatin.

    • Sheryl ch
      March 22, 2016 / 7:25 am

      Hi!! It is added in together with the vanilla. I've amended the recipe. Thanks for pointing out ๐Ÿ™‚

    • Anonymous
      March 22, 2016 / 9:51 am

      I hope this is ok now, or is there anything more left out ???

  3. Anonymous
    April 28, 2016 / 1:33 pm

    I was wondering what brand of food gel you used? ๐Ÿ™‚

    • Sher Bakes
      April 28, 2016 / 1:47 pm

      Hi there,I use Wilton Icing colors. I find it's not too runny and you'll only need to use a little to get your desired color ๐Ÿ™‚

  4. Anonymous
    August 23, 2016 / 3:32 pm

    Scuse me..but i don't understand one think..when you put the gelatina in the beginning and you make the first layer,the batter that is waiting for the secondo layer and so on…..didn't it get stiff?……sorry for my ingnorance,or because it is at room temp it doesn't stiffen?……g

    • Sher Bakes
      August 24, 2016 / 9:55 am

      hi there,Nope the gelatin wont set so quickly. It takes about a few hours or so for the cake to fully set in the fridge ๐Ÿ™‚

    • Anonymous
      September 10, 2016 / 3:31 am

      Sorry iam responding so late.Thank you so much….it is my birthday in settembre,my 10th year wedding anniversary,and my husbands birthday….i plan to make this Tryumph looking cake….this way i resolve three things in one shot. Again thank you so much….you have been very sweet to answer me. I will let you know in october how it went.

    • Sher Bakes
      September 10, 2016 / 4:19 am

      Hi, That's wonderful! Happy birthday to you and your husband in advance and Happy anniversary to the both of you too! Hope you guys have a great celebration and cake :):) Let me know how it turns out! Im sure it will be awesome since it's baked with lottas love!

  5. Unknown
    September 6, 2016 / 12:38 pm

    Hi, I am wanting to use this lovely recipe for my daughters party in a few days. Please confirm what '1/4 caster sugar' means? Is it a 1/4 cup caster sugar? Thanks so much for sharing this wonderful recipe. I hope mine works out as well as yours.

    • Sher Bakes
      September 6, 2016 / 3:35 pm

      Hi there, Happy Birthday to your lovely daughter. I'm sure she is lucky to have you bake for her. Yes it means 1/4 cup caster sugar ๐Ÿ™‚ Thanks for pointing it out!

  6. Anonymous
    February 21, 2017 / 6:48 pm

    Hi,thanks for sharing the receipe. Just wanted to ask,will it be ok if I use liquid food colouring instead of gel?

    • Sher Bakes
      February 22, 2017 / 9:32 am

      Hi.. Not a problem at all ๐Ÿ™‚

  7. gracie
    March 8, 2017 / 1:24 am

    Hi! Iโ€™m doing a roundup of rainbow recipes on my blog and was wondering if I could put this in it! I would give you credit and put a link back to this post for the recipe. Thanks so much!

    • Sher Bakes
      March 10, 2017 / 6:32 am

      Sure. Not a prob ๐Ÿ™‚

  8. Liam Olivia
    March 26, 2017 / 10:19 pm

    When beating the batter to make cheesecake, always use the paddle attachment of your mixer. If you are using a manual mixer, use the lowest available speed. Mango cheese cake

  9. Anonymous
    August 25, 2017 / 5:13 pm

    What's a good substitute for the caster sugar?

    • Sher Bakes
      August 27, 2017 / 3:46 pm

      You can try honey ๐Ÿ™‚

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