This cake is very bright, tasty and a perfect “special occasion” cake. The No-Bake Rainbow Cake is a very fun cake to look at and to eat of course, especially for kids and our inner kids. 🙂 The amount of food coloring that is added can be adjusted to your preferences.
This No-Bake Rainbow Cheesecake is fairly easy to make and can be made without any special kitchen appliances, of course it is a lot easier though if you have a food processor. 🙂
For this recipe I have used a 20 cm (8 inch) spring baking form. You can find a similar product here.
Enjoy!
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No-Bake Rainbow Cheesecake
Equipment
- 20 cm spring cake form
Ingredients
- 200 grams digestive biscuits
- 100 grams unsalted butter, melted
- 600 grams cream cheese
- 400 grams sweetened condensed milk
- 300 ml heavy cream
- 160 ml water
- 2 tablespoons powdered gelatin
- 285 grams white chocolate, melted
- 1 teaspoon pure vanilla extract
- food coloring, to make 7 colors of the rainbow (Tip: if you have red, blue and yellow colors, it's enough to make all 7 colors, by mixing them)
Instructions
- Break the digestive biscuits into fine crumble, you can use a food processor or a blender.Add melted butter and mix through thoroughly.
- Grease a 20 cm spring cake form (make sure the cake has a removable bottom part, otherwise you will not be able to get the cake out of the form.) Line the base and sides with parchments paper, try to make as smooth as possible.
- Spread the crumbled buttered biscuits at the base of the prepared form and press with a something flat, to press the crumbs together. Try to make it as even as possible.Place in the fridge for 30 minutes.
- In a medium bowl combine water and gelatin. Warm up a little bit, but not hot, and mix through until all the gelatin has dissolved.Set aside to cool down.
- In a food processor or a large bowl, blend/whisk together the cream cheese, condensed milk, heavy cream, melted and cooled white chocolate, gelatin mix and vanilla extract.Blend/whisk until smooth and creamy.
- Divide the mixture into 7 equal parts, for me it turned out 240 grams per part.Color each part into a different rainbow color (red, orange, yellow, green, light blue, blue and purple)
- Take the form out of the fridge and pour in the first layer, red. Spread through the base equally and tap the form on the flat surface a few times, to make sure all the air bubbles have burst and all the cracks are filled with the cream. Place the form in the fridge for 15-20 minutes, to allow the layer to set a bit before pouring the next layer.Repeat with the rest of the layers in the following order, Red, Orange, Yellow, Green, Light Blue, Blue and finish with the purple layer. Refrigerate for 15-20 minutes after each layer addition.After the last layer (Purple) have been added, let refrigerate the cheese cake for at least 6-8 hours to allow to set completely.
- Once the cake is ready, you can take it out of the form, carefully remove the spring form side and peel off the parchment paper. I left my cheesecake on the cake form base, but you can try to carefully remove it, however the base might crumble.
- Now you are ready to serve the cake, can be garnished with whatever you desire, whipped cream, berries, sprinkles, etc. Keep the leftovers in the fridge.
Notes
Nutritional Facts:
Calories: 766 kcal, Total Fat: 57.6 g, Saturated Fat: 34 g, Cholesterol: 154 mg, Sodium: 423 mg, Total Carbohydrates: 53.2 g, Protein: 11.9 g, Total Sugars: 43.8 g
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