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.
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.
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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.
What You’ll Need
Equipment
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- 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.
- 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
- 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.
- 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.
- 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 pie crust.
- Gently spoon on another color, and spread evenly.
- Repeat until all the colors have been added.
- Refrigerate the pie until set, about 2 to 3 hours.
- Before serving, pipe the remaining cool whip onto the pie.
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.
What To Serve With Cheesecake Pie
FAQs
Store in an airtight container in the refrigerator for up to 5 days.
Yes, you can freeze the pie for up to 3 months if it is stored in a freezer-safe, airtight container.
More Cheesecake Pies
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Recipe
No Bake Rainbow Cheesecake Pie
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
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
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- 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.
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- 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.
