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

Chill 6

Total Time 6 20

Servings

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

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