Best Rainbow Cheesecake Recipes

RAINBOW VANILLA CHEESECAKE COOKIE BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Press crushed cookies into the bottom of the prepared pan to make the crust.
• Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Add eggs, sour cream, flour, and vanilla extract; beat until combined. Spoon 1/2 the batter into the prepared crust.
• Divide remaining batter evenly into 6 bowls. Add red, orange, yellow, green, blue, and violet food colorings separately to individual bowls until desired colors are achieved. Spoon colored batters onto the plain batter in a random pattern and swirl gently with a knife.
• Bake in the preheated oven until center jiggles just slightly, 40 to 45 minutes. Cool on the counter for 2 hours. Cover with plastic wrap and refrigerate for at least 4 hours; cut into 24 squares.

RAINBOW CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan. Bake 10 min.
• Meanwhile, beat next 4 ingredients in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Measure about 1-3/4 cups batter into separate bowl; tint with red food coloring. 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.
• Pour red batter over center of crust. 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.
• Bake 1 hour to 1 hour 5 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake stand in oven 1 hour. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours.

RAINBOW CHEESECAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line the base of a 20cm springform tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
• For the crust, melt 85g butter in a medium pan. Stir in the darker biscuit crumbs so the mixture is evenly damp. Press the mixture into the bottom of the pan. Melt the remaining butter and stir in the digestive crumbs as before. Make a layer on top of the first, tamp everything down firmly and bake for 10 minutes. Cool while preparing the filling.
• Increase the oven temperature to fan 220C/200C fan/gas 7. Whisk the soft cheese with the caster sugar, plain flour and a pinch of salt, and vanilla extract. Whisk in the eggs and soured cream but don't over-beat. The batter should be smooth and and very thick. Divide the batter equally between 6 bowls and colour each one using purple, blue, green, yellow, orange and red.
• Brush the sides of the tin with melted butter and put on a baking sheet. Spoon in the filling, starting with red and then orange, yellow etc. The mixture should be thick enough to spoon and spread each layer carefully on top of the other. Bake for 10 minutes.
• Reduce oven temperature to 110C/90C fan/gas ¼ and bake for 35-40 minutes more. If you gently shake the tin, the filling should have a very slight wobble in the centre, if it looks liquid, cook for a little longer and check again. Turn off the oven and cool with the door very slightly ajar. Chill the cooled cheesecake until you want to serve it. Decorate just before serving.
• To serve whip the cream until it is thick enough to pipe. Spoon in the cream and pipe blobs or rosettes on top of the cheesecake. For rainbow rosettes, using a paint brush make some rainbow stripes of food colour down the inside of a piping bag fitted with a nozzle before spooning in the cream.

RAINBOW CEREAL CHEESECAKE RECIPE BY TASTY

Steps:

• In a large bowl, combine the marshmallows and butter. Microwave for 2 minutes, stirring after 1 minute. Add 5 cups of cereal and stir until full mixed. Spoon into the bottom of a greased 8-inch springform pan, pressing down around the edges to create a smooth surface. Transfer to the refrigerator to chill for about 20 minutes.
• In a large bowl, whisk the cream cheese and lemon juice until combined. Add the cream, vanilla, and sugar and mix until smooth and silky with soft peaks.
• Pour the cream cheese mixture on top of the rice cereal and marshmallow base, using a spatula to smooth the top. Chill for at least 3 hours.
• Release the springform and decorate the top of the cake with the remaining cup of rice cereal. Slice and serve.
• Enjoy!

RAINBOW CHEESECAKE SWIRL BARS

Steps:

• Preheat oven to 325, then line a 9x13 pan with non-stick foil or parchment paper
• Combine cake mix, melted butter, 1 egg and 2/3 cup milk in mixing bowl. Stir until combined. Batter will be thick like brownie mix. Equally divide batter into 6 bowls.
• Color one bowl purple, another blue, green, yellow, orange, and pink, reserve 1 tablespoon of each color for top of bars.
• Spoon teaspoonful of colored batter into bottom of pan, alternating colors as you go.
• Wet hands slightly and press batter, flattening it where needed.
• Add 1 1/2 teaspoons milk to each of the remaining tablespoons of batter to thin them out.
• Stir together cream cheese and sugar. Add egg and vanilla and stir until smooth.
• Pour cheesecake filling over layer of cake batter. Drizzle thinned out batter over filling,then swirl using fork or knife.
• Bake uncovered for 20 minutes.
• Remove and cover pan with tinfoil to keep colored swirls from browning. Return to oven for 14-20 minutes.
• Cool at room temperature for about an hour, then refrigerate for at least 2 hours. Center will still jiggle slightly and will firm up as it cools.
• When ready to serve cut in 24 squares, store in refridgerator.

EASY RAINBOW CHIP CHEESECAKE

Steps:

• Heat oven to 350°F. In small bowl, mix Crust ingredients. Press mixture in bottom and up sides of 9-inch pie plate. Bake 8 to 10 minutes or until golden brown around edges. Cool on cooling rack 20 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in frosting and vanilla until well combined. Spoon into crust. Sprinkle edge of cheesecake with sprinkles. Refrigerate about 2 hours or until completely chilled. Cut into pieces to serve.