These Rainbow Mini Cheesecakes are SO much fun! They’re perfect for all occasions, but they’re especially fun for St Patrick’s Day, birthday parties, or a baby shower!
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As someone who LOVES rainbow anything, whipping up another delicious, rainbow dessert recipe is definitely one of my happy places! These easy-to-make, mini rainbow cheesecakes are so perfect for any occasion. They’re such an eye-catching dessert that not only is visually stunning but is absolutely mouthwatering, too!
They’re also easy to make as a family! Kids will have a great time mixing up all of the different colors that go into this fun recipe. And, they’re even easier to customize further! Switch up the colors of batter in this simple recipe to make festive holiday treats, game day celebration goodies, or even gender reveal party favors.
The possibilities are endless, so grab your aprons and let’s get cookin’!
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Mini Rainbow Cheesecake Recipe
Here’s what you’ll need to get started making the perfect cheesecake recipe —
Ingredients Needed for Rainbow Cheesecakes:
Crust
Cheesecake
- Cream Cheese (Full Fat)
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- Sour Cream
- All Purpose Flour
- Gel Food Coloring
Whipped Topping (Optional)
*RECIPE NOTE If you only have a box of graham crackers, blend them into fine crumbs by using a blender or food processor.
How to Make Easy Mini Cheesecakes:
These beautiful rainbow desserts will be the talk of your next event or party! They’re sweet, bursting with pretty colors and totally delish.
Making the Crust
First thing, let’s start by making the base of the cheesecake.
Preheat the oven to 350 degrees F.
Line muffin tin with 16 muffin wrappers or cupcake liners. Choose muffin wrappers that easily peel off food so the creamy cheesecake doesn’t get stuck to the wrapper.
In a medium bowl, stir together graham cracker crumbs, melted butter and sugar until mixed well.
Press about 1 tablespoon of mixture into the bottom of each muffin wrapper. Press it down firmly in the bottom of each cup.
Place in oven to bake for 5 minutes.
Let these cool before filling with the cheesecake mixture.
Making the Cheesecake
In a large mixing bowl, beat together cream cheese and granulated sugar until smooth.
Beat in eggs (one at a time) and vanilla extract. Beat until fully combined.
Stir in sour cream and flour (do not beat in these ingredients).
Separate cheesecake batter into equal portions between 6 bowls. This is about 130 grams per bowl.
Color one bowl of cheesecake batter red, one orange, one yellow, one green, one blue and one purple.
Now, for the fun part!
Starting with purple cheesecake batter, put about 1 teaspoon of purple cheesecake batter on top of each baked crust. This will be your bottom layer of cheesecake.
For the next color layer, put about a teaspoon of blue cheesecake batter over top of the purple layer in each cup. Continue layering cheesecake batter in this order: green, yellow, orange and finishing with red filling on top.
Each cup should be about ¾ full of cheesecake batter. Don’t overflow the cups or the cheesecake won’t set properly.
Place cheesecakes into oven and bake rainbow cheesecake for 17 to 19 minutes.
The tops should look set and have a smooth texture and they should be no longer jiggling in the middle. Remove cheesecakes from the oven before the middles start cracking. If a few cheesecakes do crack a bit, that’s okay! We’ll be covering the top with whipped topping, anyway.
Let cheesecakes cool (still sitting in muffin tin) at room temperature for one hour, then place cheesecakes in the fridge (still in muffin tins) for at least 4 hours or overnight. Do not remove cheesecakes from muffin tin until they are completely cooled.
Making the Whipped Topping
In a medium bowl, beat together heavy cream, confectioners’ sugar and vanilla extract until soft peaks form (about 5 minutes).
Remove muffin wrappers and top each colorful cheesecake with whipped topping just before serving them. (Don’t top them with whipped cream too long before serving or the whipped topping will start to melt into the top of the cheesecake and will start to change the texture of the cheesecake!) Add sprinkles if desired.
You can store these cheesecakes (separate from whipped topping) in an airtight container in the fridge for up to 4 days. Yum!
Now you’ve got a delicious, fun dessert that will brighten up any party food table!
Frequently Asked Questions & Helpful Tips
Which Ingredients Should Be Kept At Room Temperature?
It’s important that the cream cheese is softened to room temperature so that it blends up smoothly with the other ingredients. Eggs and sour cream should also be at room temperature before mixing with the other ingredients so they all blend together properly.
How Do You Get Such Bright & Vibrant Colors?
The type of food coloring used is key! For these bright colors, I used the brand Chefmaster Liqua-gel in the colors: super red, neon brite orange, lemon yellow, leaf green, neon brite blue and neon brite purple.
Can I Freeze These Mini Rainbow Cheesecakes?
Yes, these mini rainbow cheesecakes can be frozen for up to two months! But, be sure to wrap them well in food safe plastic wrap and store them in a sealed food safe container before placing them in the freezer. Thaw cheesecakes in refrigerator overnight before serving.
Can I Make These Mini Cheesecakes Gluten Friendly By Skipping The Crust And Flour In This Recipe?
Sadly – No, without the graham cracker crust these cheesecakes will sink significantly in the middle. Also, the flour in the colored batter helps to thicken the batter and is a necessary ingredient for this recipe. But, if you need a gluten free recipe, try this one from My Gluten Free Kitchen!
Rainbow Cheesecake Printable Recipe Card
Rainbow Mini Cheesecakes
Equipment:
What You’ll Need:
Crust
- 1 Cup Graham Cracker Crumbs
- 1/4 Cup Unsalted Butter
- 3 Tbsp Granulated Sugar
Cheesecakes
- 16 Oz Cream Cheese(Full Fat) Softened to Room Temp
- 1/2 Cup Granulated Sugar
- 2 Large Eggs Room Temp
- 1 Tsp Vanilla Extract
- 1/2 Cup Sour Cream(Full Fat) Room Temp
- 2 Tbsp All Purpose Flour
- Gel Food Coloring
Whipped Topping (Optional)
- 1/2 Cup Heavy Cream(35%) Cold
- 1/2 Cup Confectioner’s Sugar
- 1 Tsp Vanilla Extract
- Rainbow Sprinkles Optional
Instructions:
Making the Crust
- Preheat the oven to 350 degrees F. Line muffin tin with 16 muffin wrappers or cupcake liners. Choose muffin wrappers that easily peel off food so the creamy cheesecake doesn’t get stuck to the wrapper. In a medium bowl, stir together graham cracker crumbs, melted butter and sugar until mixed well.
- Press about 1 tablespoon of mixture into the bottom of each muffin wrapper. Press it down firmly in the bottom of each cup. Place in oven to bake for 5 minutes. Let these cool before filling with the cheesecake mixture.
Making the Cheesecake
- In a large mixing bowl, beat together cream cheese and granulated sugar until smooth.
- Beat in eggs (one at a time) and vanilla extract. Beat until fully combined.
- Stir in sour cream and flour (do not beat in these ingredients).
- Separate cheesecake batter into equal portions between 6 bowls. This is about 130 grams per bowl. Color one bowl of cheesecake batter red, one orange, one yellow, one green, one blue and one purple.
- Starting with purple cheesecake batter, put about 1 teaspoon of purple cheesecake batter on top of each baked crust. This will be your bottom layer of cheesecake. For the next color layer, put about a teaspoon of blue cheesecake batter over top of the purple layer in each cup. Continue layering cheesecake batter in this order: green, yellow, orange and finishing with red filling on top. Each cup should be about ¾ full of cheesecake batter. Don’t overflow the cups or the cheesecake won’t set properly.
- Place cheesecakes into oven and bake rainbow cheesecake for 17 to 19 minutes.The tops should look set and have a smooth texture and they should be no longer jiggling in the middle. Remove cheesecakes from the oven before the middles start cracking. If a few cheesecakes do crack a bit, that’s okay! We’ll be covering the top with whipped topping, anyway.
- Let cheesecakes cool (still sitting in muffin tin) at room temperature for one hour, then place cheesecakes in the fridge (still in muffin tins) for at least 4 hours or overnight. Do not remove cheesecakes from muffin tin until they are completely cooled.
Making the Whipped Topping
- In a medium bowl, beat together heavy cream, confectioners’ sugar and vanilla extract until soft peaks form (about 5 minutes).
- Remove muffin wrappers and top each colorful cheesecake with whipped topping just before serving them. (Don’t top them with whipped cream too long before serving or the whipped topping will start to melt into the top of the cheesecake and will start to change the texture of the cheesecake!) Add sprinkles if desired.
- You can store these cheesecakes (separate from whipped topping) in an airtight container in the fridge for up to 4 days. Yum!
Notes:
Make a whole batch of these super yummy treats for kids parties, classrooms, or scout groups! Pin this quick and easy recipe for later so you always have the perfect dessert for any occasion.
Don’t Forget to Pin This Delicious Cheesecake Recipe For Later!
Heidi Kundin has captivated the hearts of millions with her colorful and inspiring approach to crafting, celebrations, and family fun. With over 15 years of experience, Happiness is Homemade has become a must-visit destination for those seeking quick and easy creative ideas and last-minute solutions. Heidi’s warm personality shines through her posts, inviting readers to join her on a creative journey that’s fun, rewarding, and achievable. Heidi is also the author of Homemade Bath Bombs & More and DIY Tie-Dye.