Description
A delightful No-Bake Rainbow Cheesecake with a crispy Rice Krispies crust, perfect for any celebration.
Ingredients
Scale
- 4 cups Rice Krispies cereal
- 4 tbsp unsalted butter
- 1 bag (10 oz) mini marshmallows
- 16 oz (450 g) cream cheese, softened
- 1 ½ cups powdered sugar
- 2 tsp vanilla extract
- 2 cups heavy whipping cream, cold
- Food coloring gels (pink, orange, yellow, green, blue, purple)
- Whipped cream or pink-tinted frosting (for decoration)
- Rainbow sprinkles or candy bits (for decoration)
Instructions
- Melt butter in a large pot over medium heat.
- Add mini marshmallows and stir until smooth and melted.
- Remove from heat and stir in Rice Krispies until evenly coated.
- Press mixture into the bottom and sides of a 9-inch springform pan. Let it set.
- In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture to make a light filling.
- Divide the cheesecake mixture into 6 bowls.
- Tint each portion with food coloring (purple, blue, green, yellow, orange, pink).
- Starting with purple, spread each layer evenly into the crust, smoothing with a spatula.
- Chill the cheesecake in the fridge for at least 6 hours (overnight is best) to fully set.
- Pipe pink-tinted whipped cream or frosting swirls on top.
- Add colorful sprinkles or candy for a fun finish.
- Slice and serve chilled — every cut reveals a rainbow!
Notes
- For best results, chill overnight.
- Feel free to customize the colors based on your preference.
- Ensure the cream cheese is softened for easy mixing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg