This beautiful cheesecake is gelatin-free and a blast to make with kids. Also, it requires no baking. The cake takes only 20 minutes of active time to prep, plus a few hours in the freezer. The end result is a wonderfully smooth, creamy cheesecake that can be eaten with a spoon — and you can enjoy different colors with every bite!
- 5 tablespoon unsalted butter, melted
- 2 1/3 cups animal crackers, crumbled into very small pieces
- 1 ¾ cups cream cheese, room temperature
- 6 ½ tablespoons granulated white sugar
- 1 ¾ cups whipping cream
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- Pink, orange, yellow, green, blue and purple food coloring
1. First, make the base of the cheesecake. Combine the melted butter and crumbled animal crackers, then press into the bottom of an 8-inch springform pan. Place crust in the fridge to set while you make the filling.
2. To make the filling, place the cream cheese in a bowl and beat with an electric mixer until smooth. Add the sugar and combine. Add the whipping cream, lemon juice and vanilla extract, then mix until smooth. Divide the mixture into six bowls and dye them the colors of the rainbow, adding a couple drops of pink to the first bowl, a couple drops orange to the next, etc.
3. Pour the filling into the cake pan one color at a time, freezing for 10 minutes between each layer. This will prevent the layers from mixing together. When all the colors have been added, return the cheesecake to the freezer to set for 1 to 2 hours. You don’t want the cheesecake to completely freeze, just to stiffen. If you’d prefer a softer cheesecake, only freeze for 1 hour.
4. Wet a dishcloth with hot water and run it around the sides of the pan to slightly warm the cake. Remove the sides of the pan, slice and enjoy! This cake will keep in the fridge for up to four days.