No Bake Rainbow Cheesecake
Prep time
Total time
Serves: 1 cheesecake
  1. For the base:
  2. Prepare a tall 9 inch springform pan by lining it with clingfilm to help you pull out the cheesecake.
  3. In a food processor, blitz the two packets of oreos until they resemble small crumbs. Pour half the crumbs into a bowl and set aside.
  4. Melt the 150g butter and stir it into the bowl with half the oreo crumbs. Tumble them into the pan and use your clean fingers or the back of a spoon or measuring cup to press down very firmly. Pop into the freezer to set.
  5. For the cheesecake:
  6. In a stand mixer, whip your double cream on high speed until soft peaks form. While the cream is mixing, combine into another bowl your cream cheese, icing sugar, maple syrup and vanilla. Combine the cream and cream cheese mixtures, stirring gently.
  7. Next, divide the cheesecake mixture into 6 bowls (so five new ones and the original bowl) and starting with purple, add small pea sized dollops of gel food colouring into each bowl. Mix until you're happy with the colour.
  8. Dollop your purple cheesecake mixture into the bottom of the tin on top of the oreo crust, and level it off with the back of a spoon. Pop the tin into the freezer while you make the blue.
  9. Repeat the process as you work through the colours, then freeze, ideally overnight. Before serving, remove from the freezer for 15 minutes and decorate with sprinkles. Cut with a knife dipped in hot water for a clean rainbow effect!
Recipe by Kerry Cooks at