This Rainbow Cheesecake Is Work Of Art You Can Actually Eat

Rainbow Cheesecake is a colorful spin on your classic cheesecake recipe. This no fuss dessert will have your guests wanting to know your secret!

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  • 1-1/2 cups graham crumbs
  • 1/3 cup butter, melted
  • 4 pkg. (250 g each) cream Cheese, softened
  • 1 cup sugar
  • 2 Tbsp. flour
  • 2 tsp. Vanilla
  • 1 cup sour cream
  • 4 eggs
  • red, orange, yellow, green, blue and purple gel food colorings


Heat oven to 325°F.

Combine graham crumbs and butter.

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Press onto bottom of parchment-lined 9-inch springform pan. Bake 10 min.

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Meanwhile, beat next 4 ingredients in large bowl with mixer until blended. Add sour cream; mix well.

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Add eggs, 1 at a time, mixing on low speed after each just until blended.

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Measure about 1-3/4 cups batter into separate bowl; tint with red food coloring.

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Measure 1-1/2 cups of the remaining batter into separate bowl; tint with orange food coloring. Continue to divide remaining batter into 4 additional bowls, decreasing measure of batter in each bowl by additional 1/4 cup as you work your way down to the last bowl which should have only about 1/2 cup batter. Tint each of the remaining plain batters with a different color food coloring, adding in order listed in ingredient list.

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Pour red batter over center of crust.

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Repeat with remaining batters, one color at a time, starting with the batter with the most volume and working your way down to the batter with the least volume, and always pouring batters over batter in center of pan.

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Bake 1 hour to 1 hour 5 min. or until center is almost set. Turn off oven. Open oven door slightly. Let cheesecake stand in oven 1 hour.

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Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours.


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