Rainbow Mini Cheesecakes

barbara lentz


Great no bake cheesecake. Great for Spring or Easter.


☆☆☆☆☆ 0 votes

24 Hr


  • 15
    keebler shortbread cookies
  • 1/2 c
    melted butter
  • 1 pkg
    unflavored gelatin
  • 2 Tbsp
    cold water
  • 16 oz
    cream cheese softened
  • 4 Tbsp
    butter softened
  • 1 c
  • 1 tsp
    lemon juice
  • 1 Tbsp
    vanilla bean paste
  • 1/4 tsp
  • 1 c
    international delight sweet cream
  • ·
    gel food coloring

How to Make Rainbow Mini Cheesecakes


  1. Place the cookies in a food processor and process into crumbs. Mix with the melted butter. Place a silicone muffin pan on a baking sheet. Press the cookie mixture into the bottom of each of the cups.
  2. Place the cold water into a small bowl. Sprinkle the gelatin over the top and let sit 5 minutes then microwave for 10 seconds. Set aside.
  3. In a stand mixer. Whip the cream cheese and butter until no longer lumpy. Add the sugar, lemon juice, vanilla bean paste, and salt. Mix well. Turn the mixer down and slowly add the cream. Finally stir in the gelatin.
  4. Place the cream cheese mixture into four bowls. Try to divide evenly. Add food coloring to each bowl and mix well. Start with one color and fill each cup until gone. Take the second color and do the same and repeat with the other colors. Place in refrigerator and let sit at least 4 hours overnight is best. To unmold just push the each of the silicone cups up from bottom.

Printable Recipe Card

About Rainbow Mini Cheesecakes

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

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