Fuss Free No Bake Rainbow Cheesecake
Melt butter in a small saucepan.
Add biscuits and mix till evenly coated
Line base of tin with baking paper and spread the biscuits evenly. Pressing hard so that the crumbs stick.
Refrigerate while prepping the filling.
Dissolve gelatin in boiling water till smooth. Set aside awhile to cool a little.
Whip cheese and sugar till fluffy. Then add vanilla and gelatin.
In a separate bowl, whip cream till soft peaks
Fold cream into cream cheese mixture.
Divide batter equally in 6 bowls.
In each bowl, add a drop of food gel and mix till the desired color
Pour one layer of color into tin that has been set with the crumb
Freeze for 10 min or until set before pouring in the next layer.
Repeat steps 6 and 7 until all colors have been poured.
Refrigerate overnight before unmolding from tin.