Rainbow No-Bake Cheesecake

I had a few reasons I “needed” to make this cheesecake. Reason 1: It’s purdy. Reason 2: It looked easy. Reason 3: I had never made a no-bake cheesecake before. Having made one now, I can say that I prefer regular cheesecake, but I did like how fun this was to make. I could see trying the technique to make other colorful cakes in the future.

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The topping was definitely delicious. Not too sweet, and it paired well with other treats (there will be leftover topping unless you decide to cover your pretty cake completely, which seems sad) like ice cream!

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I like that the topping was different from the base, even though both were crunchy. They offset the creamy cheesecake.

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If you would like more help on how to make this, check out the video I linked with the original recipe. The Fudgelet and I both like watching her videos.

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Directions for Rainbow No-Bake Cheesecake

Adapted from Cupcake Jemma

Crust

  • 23-24 golden Oreos, ground by hand or in a food processor
  • 4 Tablespoons butter, melted
  • 4 teaspoons granulated sugar
  • 2 Tablespoons sprinkles
  • 1 teaspoon vanilla extract

Preheat the oven to 330 degrees F. Grease a 9-inch springform pan. Stir together all of the ingredients in a bowl until the mixture is sandy.

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Press into the bottom and up the sides of the pan using the bottom of a metal measuring cup/bowl/etc to smooth it out.

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Bake for 10 minutes until lightly golden, then set aside to cool completely.

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Meanwhile, make the topping.

Topping

  • 180 g flour
  • 6 Tablespoons butter, melted
  • 4 teaspoons sugar
  • 1 Tablespoon sprinkles
  • Pinch of salt
  • 1 Tablespoon water
  • 1 Tablespoon vanilla extract

Stir everything together in a bowl with a spatula and then a fork to make little “nuggets”/large crumbs.

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Spread onto a lined baking sheet in a single layer. Bake for about 20-25 minutes at 330 degrees F until lightly golden. Set aside to cool.

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Cheesecake

  • 175 g heavy cream (close to 1 cup)
  • 16 ounces cream cheese, room temperature
  • 85 g powdered sugar
  • 1 teaspoon vanilla bean paste or extract
  • Food coloring

Beat the heavy cream in a bowl until foamy and slightly thickened.

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With your mixer, whisk together the cream cheese and powdered sugar until smooth, then pour in the beaten cream and whisk until smooth and incorporated.

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Add the vanilla, stirring to combine. Then, portion out the cream cheese mixture until small bowls for as many colors as desired. Add food coloring to each bowl and stir.

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Place the colored cream cheese mixtures into piping bags and pipe 1-inch tall blobs randomly over the crust in the springform pan until the entire crust is covered with all of the colors.

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Then, take an offset spatula and smooth out the top to gently blend the colors (be careful not to overblend).

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Top with the crumb topping.

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Refrigerate for at least 4 hours to set the filling.

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Directions for Rainbow No-Bake Cheesecake (without pictures)

Adapted from Cupcake Jemma

Crust

  • 23-24 golden Oreos, ground by hand or in a food processor
  • 4 Tablespoons butter, melted
  • 4 teaspoons granulated sugar
  • 2 Tablespoons sprinkles
  • 1 teaspoon vanilla extract

Preheat the oven to 330 degrees F. Grease a 9-inch springform pan. Stir together all of the ingredients in a bowl until the mixture is sandy. Press into the bottom and up the sides of the pan using the bottom of a metal measuring cup/bowl/etc to smooth it out. Bake for 10 minutes until lightly golden, then set aside to cool completely. Meanwhile, make the topping.

Topping

  • 180 g flour
  • 6 Tablespoons butter, melted
  • 4 teaspoons sugar
  • 1 Tablespoon sprinkles
  • Pinch of salt
  • 1 Tablespoon water
  • 1 Tablespoon vanilla extract

Stir everything together in a bowl with a spatula and then a fork to make little “nuggets”/large crumbs. Spread onto a lined baking sheet in a single layer. Bake for about 20-25 minutes at 330 degrees F until lightly golden. Set aside to cool.

Cheesecake

  • 175 g heavy cream (close to 1 cup)
  • 16 ounces cream cheese, room temperature
  • 85 g powdered sugar
  • 1 teaspoon vanilla bean paste or extract
  • Food coloring

Beat the heavy cream in a bowl until foamy and slightly thickened. With your mixer, whisk together the cream cheese and powdered sugar until smooth, then pour in the beaten cream and whisk until smooth and incorporated. Add the vanilla, stirring to combine. Then, portion out the cream cheese mixture until small bowls for as many colors as desired. Add food coloring to each bowl and stir. Place the colored cream cheese mixtures into piping bags and pipe 1-inch tall blobs randomly over the crust in the springform pan until the entire crust is covered with all of the colors. Then, take an offset spatula and smooth out the top to gently blend the colors (be careful not to overblend). Top with the crumb topping. Refrigerate for at least 4 hours to set the filling.

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