Go Back

No-bake Rainbow Cheesecake

Colorful Rainbow Cheesecake w/ Fruity sweet pitaya and vanilla-similar blue butterfly pea flavors, glazing with chocolate syrup and crusts, every bite is just so delicious and mouth-watering. Add berries and extra whipped cream to decorate.
Author Victoria


  • 9-inches springform pan


  • 24 oz cream cheese
  • 1 cup whipping cream
  • 1 cup sweeten condensed milk
  • ¾ cup milk
  • ¾ cup water
  • 6 tsp gelatin powder or equivalent
  • 2 tsp pitaya powder or any pink/red flavor like strawberry powder
  • 3 tsp blue butterfly pea flower powder or blue flavor like blueberry powder
  • red and yellow food color


  • 400 g Graham crackers
  • 2 sticks unsalted butter
  • cup maple syrup or molasses
  • 2 Tbsp dark cocoa powder

Glazing and topping

  • chocolate syrup
  • strawberries
  • roasted pitaschios
  • whipped cream
  • crust crumbs from above


Chocolate Crust

  • Add Graham crackers, syrup and cocoa powder to a food processor. Pulverize.
  • When everything is crumbled, add melt butter and process till fully mixed.
  • Dab and Press chocolate-graham crumbs onto a 9-inch spring-form pan's bottom and sidewall.
  • Freeze for 15-20minutes while you're preparing the filling.

Cream cheese Filling: soak gelatin and mix in flavor/colorants

  • Prepare six bowls/containers to use for mixing six different colors.
  • In each bowl, add 1 tsp of gelatin and 2 Tbsp of water to soak.
  • Add pitaya powder to the will-be Red and Orange bowl, while blue butterfly pea powder to the will-be Blue, Green, and Purple bowl.
  • Squeeze 1 Tbsp lime/lemon juice into Purple bowl, this will turn the blue butterfly pea mixture purple.
  • Add extra red color to Red bowl for deeper red.
  • Add yellow food color to the 'Yellow', 'Orange' and 'Green' bowls.
  • Let these gelatin/flavor powder soak.

Cream Cheese Filling: prepare & whip content

  • Let Cream cheese blocks soften at room temperature beforehand.
  • Whip heavy cream separately till ribbon to avoid splatter.
  • Whip Cream cheese till soft and fluffy, then add in sweeten condensed milk and whisk till fully combined.
  • Add whipped heavy cream into cream cheese mixture, and whip till fully mixed.

Crafting together

  • Take one of the colored gelatin bowl (preferably Red) and add 2 Tbsp of milk into it then warm in microwave for 10-15 seconds
  • Add 1/6 of the cream cheese mixture into this gelatin bowl, and mix well.
  • Pour this colored cream cheese mixture into the freezed chocolate crust from the center outward.
  • Repeat the above steps with other colors in order of: Red, Purple, Blue, Green, Yellow, and Orange. Just pour to layer the colored cream cheese onto the crust, do not shake or mix them.
  • Once done, tap the pan a few times to release small air bubbles.
  • Use a toothpick or marbler tool to create some line or decoration on the top most layer.
  • Cover and chill in refrigerator to set the cheese, preferably overnight before serving.

To serve

  • Carefully release the cheese cake from the spring-form pan, you might need to core around the pan's side with a pointed paring knife before unlocking the spring-form pan to prevent breaking.
  • Serve each slice with extra whipping cream, fresh berries, chocolate syrup, roasted pitaschios, and some of the crumbled chocolate crusty crumbs