Rainbow Cheesecake is a no bake recipe that is creamy and delicious and so easy to make.
The temperature outside feels like Spring, or I’m just wishing really hard. When it feels like Spring it’s time to bust out those spring colors! Saint Patrick’s Day and Easter just around the corner. Before you know it, summer will spend our time around the pool and enjoying our backyard BBQs.
No-bake cheesecakes are a go-to at my house when warm weather finally arrives, and I knew I had to make a dessert that reflected Spring. Trust me, this recipe is so easy to make and is bursting with flavor!
My Cooper loves desserts. When he comes to my house for family dinner, I know it’s the perfect time to try out a new dessert recipe. I always know I have a hit when his cute little eyes get really BIG. And yes, they got really, really, BIG.
This is a new variation of a recipe that I have made for years. Want a truly fluffy cheesecake? Add marshmallows! I added fruit-flavored mini marshmallows and pineapple to the batter, and as the cheesecake sets the marshmallows to become soft. It’s such a nice texture and the cheesecake slices like a dream.
- For the Crust
- 2 - 8 ounce packages pink wafer cookies
- 2 sticks butter, melted
- For the Cheesecake
- 2 - 8 ounce packages whipped cream cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla
- 1 -16 ounce container Cool Whip, thawed
- 3 1/2 cups colored miniature marshmallows, plus some garnish the top
- 1 10 ounce can crushed pineapple, drained
- Spray a Spring form pan and set aside.
- Place the wafer cookies in a food processor and pulse until you get 4 cups of crumbs.
- Stir the crumbs in the butter. Press the mixture into the prepared pan. Refrigerate.
- Beat the cream cheese until creamy. Add the powdered sugar and extract and beat again.
- Fold in 4 cups of Cool Whip gently. Stir in the marshmallows and pineapple.
- Spread the mixture evenly on top of the crust. Refrigerate for 3-4 hours.
- Cut into 24 squares. Top with the extra marshmallows.