Colorful Rainbow No-Bake Cheesecake
Ingredients
Cookie crust
- 200 g butter cookies
- 120 g butter, melted
- Butter, for greasing the pan
Cheesecake filling
- 6 sheets white gelatin
- 50 ml lime juice
- 100 g sugar
- 250 ml buttermilk
- 300 g heavy cream
- Food coloring in 6 colors (purple, blue, green, yellow, orange, red), a few drops each
Preparation
Line a 22cm springform pan with parchment paper or grease the bottom
Grind butter cookies in a food processor until fine
Melt butter in a saucepan over low heat
Mix the cookie crumbs and melted butter until well combined
Press the mixture evenly into the bottom of the springform pan
Refrigerate the crust for 30 minutes
Soak gelatin sheets in a bowl of cold water for 5 minutes
In a saucepan, heat lime juice and sugar over low heat, stirring gently until sugar dissolves (do not boil)
Add the soaked gelatin to the lime juice mixture and stir until completely dissolved
Remove from heat
Gradually add buttermilk to the lime gelatin mixture, stirring until well combined
Refrigerate the mixture until it begins to thicken (about 30 minutes)
Whip the heavy cream until stiff peaks form
Gently fold the whipped cream into the lime buttermilk mixture
Prepare 6 small bowls of similar size
Divide the mixture equally among the 6 bowls (about 100g each)
Add a few drops of the corresponding food coloring to each bowl and stir until the desired color is achieved
Layer the mixtures by pouring about 2 tablespoons of each color in the sequence purple, blue, green, yellow, orange, red into the center of the pan, repeating the sequence until all mixtures are used
Tap the springform pan gently on the counter a few times to release any air bubbles
Refrigerate the cheesecake for at least 3 hours until set
