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Home » Creative Recipes » Desserts » Rainbow No Bake Cream Cheese Pie

Rainbow No Bake Cream Cheese Pie

BY: Michele
PUBLISHED: Apr 2, 2023
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Do you love cheesecake? Do you love Pie? Do you hate to bake? Then you’ll love this colorful No Bake Cream Cheese Pie!

With pastel multi-colored layers, this beautiful Cool Whip Cream Cheese Pie is perfect for spring, whether for Easter, Mother’s Day, a baby shower, or just because.

A slice of a rainbow colored no bake cream cheese pie on a white plate with a light blue background with sprinkles scattered about, and another plate with a fork and another slice of pie in the background. In the upper right corner is a partial blurred view of the rest of the pie.

It’s a beautiful rainbow cheesecake in a pie crust! It has a sweet cream cheese filling inside a graham cracker crust that will become one of your favorite no bake desserts! It is my favorite no bake pie.

Unlike a traditional cheesecake, this cheesecake is made in a pie crust. Instead, it is refrigerated for several hours to allow it to set. The result is a light and creamy cheesecake pie that is not as dense.

If you love easy No-Bake Dessert Recipes, like my Homemade No Bake Cheesecake or Lime Charlotte Icebox Cake, then you’ll want to make this colorful cream cheese pie.

Jump to:
  • Why You’ll Love This Pie
  • What You’ll Need
  • Equipment
  • Ingredients
  • How To Make Rainbow Cheesecake
  • Recipe Tips
  • Variations
  • What To Serve With Cheesecake Pie
  • FAQs
  • More Cheesecake Pies
  • Recipe
  • ⭐ Reviews
A metal spatula lifting a slice of rainbow-colored no bake cream cheese pie topped with whipped cream and sprinkles, above the rest of the pink cheesecake pie with a light blue background.

Why You’ll Love This Pie

  • No Bake – This rainbow icebox pie requires no baking. Just let it chill in the fridge for about 6 hours. It’s that easy!
  • Sweet and Delicious – This sweet dessert, made with Cool Whip, cream cheese, sweetened condensed milk, and Vanilla pudding, will satisfy any sweet tooth.
  • Beautiful Presentation – The layers of different colored cheesecake make for a cute colorful dessert. I used pastel colors for Easter or spring. However, you could choose your favorite colors to customize them for your needs.
  • Simple Ingredients – It uses simple ingredients that you may either have on hand in the pantry or fridge or can easily be found at most local grocery stores.
  • Easy Recipe – While it looks like it would be difficult with all the different colored layers of cheesecake filling, it is actually much easier to make than it looks. I’ve included easy step by step instructions below.
A view of the whole rainbow no bake cream cheese pie on a meetal plate with 2 metal forks on the right, a glass of milk on the bottom right, multi-colored pastel sprinkles on a light blue background on the lower left, and a napkin and partial views of glasses of milk in the upper left.

What You’ll Need

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

  • Stand mixer with whisk attachment, or handheld electric mixer, or food processor.
  • Mixing Bowls
  • Plastic wrap

Ingredients

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Overhead view of individual containers, each one with one ingredient for rainbow no bake cream cheese pie, and labeled with a navy blue label with the title of each ingredient in white bold text.
  • Heavy Whipping Cream – I use heavy cream. It has the fat content needed. If you want to use half and half, you could, but really for best results, I recommend the heavy whipping cream for the added creaminess.
  • Unflavored Gelatin – It is very important to buy unflavored gelatin. Flavored gelatin will change the taste of the pie.
  • Cream Cheese – You’ll need softened cream cheese. I used full-fat Philadelphia cream cheese. However, low-fat cream cheese could work as well.
  • Sweetened Condensed Milk
  • Milk – It’s very important that the milk be cold when making this recipe.
  • Vanilla Extract – For the best flavor, I recommend using pure vanilla extract and not imitation vanilla.
  • Pudding Mix – I used a vanilla instant pudding mix. However, you could use a cheesecake-flavored instant pudding mix as well.
  • Cool Whip – If you prefer to use homemade whipped cream, that will work as well.
  • Food Coloring
  • Pie Crust – I used a store-bought graham cracker pie crust. However, if you don’t want to use a pre-made crust, you could make your own by mashing up graham crackers or buying graham cracker crumbs and mixing together the graham cracker crumbs and melted butter and pressing them into a pie shell.

How To Make Rainbow Cheesecake

12-photo collage with a photo for each step of how to make rainbow no bake cream cheese pie.
  1. Pour the heavy whipping cream into a bowl and sprinkle the unflavored gelatin over the cream. Allow to stand for 2 minutes.
  2. Place the cream cheese and condensed milk in a large bowl and beat until smooth.
  3. Heat the heavy cream for 45 seconds and stir in the gelatin until completely dissolved and combined. If needed, heat for an extra 15 to 30 seconds.
  4. Once the gelatin is completely dissolved, beat it into the cream cheese.
  5. Add the milk, pudding mix, and vanilla to the cream cheese and beat in well.
  6. Reserve a couple of tablespoons of the cool whip for decorating, then add the remaining cool whip to the pie and beat on low for 30 seconds just until combined.
  7. Divide the cheesecake filling into 5 bowls and add a different food coloring to each bowl. Stir until combined.
  8. Pour half of one color into the bottom of each pie crust.
  9. Gently spoon on another color, and spread evenly.
  10. Repeat until all the colors have been added.
  11. Refrigerate the pie until set, about 2 to 3 hours.
  12. Before serving, pipe the remaining cool whip onto the pie.
Overhead view of a whole rainbow cream cheese pie. The pink pie is on a metal plate on a light blue background with multi-colored pastel sprinkles scattered about on the bottom left next to a crumpled light yellow napkin. On the bottom right is a light blue bowl with whipped cream with a glass pink glass next to it. In the upper right corner is a white plate with metal forks on top of it.

Recipe Tips

  • Gelatin – The gelatin needs time to “bloom.” To bloom the gelatin, pour the cream into a bowl and sprinkle the gelatin over the top. Allow it to sit for a few minutes until the gelatin liquefies.  Then heat the cream and stir the gelatin well until completely melted and incorporated into the cream.
  • Chilling – While it states 6 – 8 hours to chill, I recommend refrigerating the pie overnight for the best results.

Variations

  • Color Changes – Don’t like pastels, change them to primary colors, or change them to your favorite colors.
  • Cheesecake Dip – Don’t want a pie crust? Instead, make a dip using a glass bowl. Layer the colored cheesecake layer inside the glass bowl for a beautiful presentation.
  • Rainbow Cheesecake Sandwiches – Instead of putting in a pie pan, roll out puff pastry and spread the colored cheesecake layers on top of the puff pastry, and then top all the cheesecake layers with a second puff pastry layer. Chill and then cut into 2×2 inch pieces.
Close up of the top of a rainbow cream cheese pie with whipped topping covered with sprinkles.

What To Serve With Cheesecake Pie

  • Carrot Cake Cheesecake
  • Easter Sugar Cookie Bars
  • Sopapilla Cheesecake Bars

FAQs

How Do I Store Leftover Cream Cheese Pie?

Store in an airtight container in the refrigerator for up to 5 days.

Can I Freeze Cream Cheese Pie?

Yes, you can freeze the pie for up to 3 months if it is stored in a freezer-safe, airtight container.

A fork getting ready to take a bite out of the cream cheese pie.

More Cheesecake Pies

  • Grasshopper Pie
  • Homemade No Bake Cheesecake
  • No Bake Peppermint Cheesecake

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Recipe

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No Bake Rainbow Cheesecake Pie

This No Bake rainbow cheesecake pie is easy to make. Fluffy cheesecake filling is colored into pastel rainbow colors. This is such a pretty spring or Easter dessert.
Course Dessert
Cuisine American
Keyword Cheesecake, cream cheese pie, no bake cream cheese pie, No Bake Pie
Prep Time 20 minutes minutes
Chill 6 hours hours
Total Time 6 hours hours 20 minutes minutes
Servings 8
Calories 705kcal
Author Michele @ Flavor Mosaic

Ingredients

  • 1/2 cup heavy whipping cream
  • 1/4 ounce unflavored powdered gelatin
  • 16 ounces cream cheese room temperature
  • 14 ounces sweetened condensed milk
  • 2 cups cold milk
  • 1 3.4 ounce package vanilla instant pudding mix (or cheesecake flavor)
  • 1 teaspoon vanilla extract
  • 8 ounces cool whip thawed
  • gel food coloring pastel colors
  • 2 9-inch graham cracker pie crust
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Instructions 

  • Pour the heavy whipping cream into a bowl and sprinkle the unflavored gelatin over the cream. Allow to stand for 2 minutes.
  • Place the cream cheese and condensed milk in a large bowl and beat until smooth.
  • Microwave the heavy cream for 45 seconds and stir in the gelatin until completely dissolved and combined. If needed, microwave for an extra 15 to 30 seconds.
  • Once the gelatin is completely dissolved, beat it into the cream cheese.
  • Add the milk, pudding mix and vanilla to the cream cheese and beat in well.
  • Reserve a couple of tablespoons of the cool whip for decorating, then add the remaining cool whip to the pie and beat on low for 30 seconds just until combined.
  • Divide the cheesecake filling into 5 bowls and add a different food coloring to each bowl. Stir until combined.
  • Pour half of one color into the bottom of each of the pie crusts, gently spoon on another color and spread evenly. Repeat until all the colors have been added.
  • Refrigerate the pie until set, about 6 to 8 hours.
  • Before serving, pipe the remaining cool whip onto the pie.

Notes

    • Gelatin – The gelatin needs time to “bloom.” To bloom the gelatin, pour the cream into a bowl and sprinkle the gelatin over the top. Allow it to sit for a few minutes until the gelatin liquefies.  Then heat the cream and stir the gelatin well until completely melted and incorporated into the cream.
    • Chilling – While it states 6 – 8 hours to chill, I recommend refrigerating the pie overnight for the best results.
    • Storing – Store in an airtight container in the fridge for up to 5 days.
    • Freezing – Freeze in a freezer-safe, airtight container for up to 3 months.

Nutrition

Calories: 705kcal | Carbohydrates: 68g | Protein: 14g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 103mg | Sodium: 491mg | Potassium: 444mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1261IU | Vitamin C: 1mg | Calcium: 324mg | Iron: 1mg

Filed Under: American, Cheesecake, Custom 3 Featured Posts, Desserts, Easter Recipes, Pies / Pastries

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

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Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author, recipe developer, and photographer. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot recipes and Southern and Mexican cuisines.

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About Me

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes. Read More…

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