Video recipe: Rainbow Cheesecake recipe

Rainbow cheesecake recipe

Rainbows have always been a sight to see. What can be more fun than incorporating rainbow colors into a cheesecake? My kids loved it. The colors are so vibrant! I have observed that we need more food color to bring the same vibrancy in a regular cake. This cheesecake just lights up the room. 

In this recipe, I have used Marie biscuits. They are made of wheat. I did not prebake the crust. Just froze it until it was ready to bake. The filling and crust baked together. The texture was crunchy and held up well. Give it a try. 

                        Rainbow cheesecake recipe

Serves 8


For the crust:

  • 250gm/45 count Britannia Marie Gold biscuits
  • 150gm/ 1/2 cup salted butter, melted

For the filling:

  • 500g/1 lb cream cheese
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup full fat yogurt
  • 1 tsp vanilla essence
  • 1 tsp lemon juice
  • 7 rainbow food colors 


  1. Preheat oven to 325 degree F and set a middle rack. 
  2. Spray oil on the base and sides of a cheesecake pan (8 inch)
  3. Melt butter and set to cool. Crush the cookies in a food processor. 
  4. Pour the butter into the processor and blitz it a few times to bring the cookie crumbs and butter together to form a crumbly mixture.
  5. Press crumbs into the tin. No need to bake the crust. Just set it in the freezer until you prep the filling.
  6. Wipe down and use the same processor bowl to make this. Whisk cream cheese and yogurt until smooth. 
  7. Add eggs, sugar, vanilla and lemon juice. Whisk until creamy and smooth. Turn off at intervals and stir with a spatula. Distribute mixture evenly into 7 cups.
  8. Add a few drops of color to each cup, all the colors of the rainbow. Stir well. Start by pouring red, orange, yellow, green, blue and violet. You may also pour a cup of uncolored batter. 
  9. Cover the base and sides of the pan with foil. Place it in a hot water bath.  
  10. Bake in a preheated oven for 30-40 or until just firm but center is jiggly. Remove and let cool. Refrigerate overnight for best taste. Enjoy!
Rainbow cheesecake recipe