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Easy rainbow funfetti cheesecake
Easy rainbow funfetti cheesecake
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Prep Time:
150 minutes
Cook Time:
Total Time:
150 minutes
No-bake rainbow funfetti cheesecake: A vibrant, simple make-ahead party dessert. Just layer, chill, and impress!
Ingredients:
  • 500g cream cheese, chopped, at room temperature
  • 395g can sweetened condensed milk
  • 60ml (1/4 cup) fresh lemon juice
  • 1 tsp finely grated lemon rind
  • 40.00 gm warm water
  • 6.00 gm gelatine powder
  • 10g tube blue gel food colouring
  • 10g tube red gel food colouring
  • 5-7 savoiardi (sponge finger biscuits)
  • 300ml thickened cream
  • 40.00 ml rainbow sprinkles, plus extra, to decorate
  • Edible flowers, to decorate
Instructions:
  • Grease a 7cm-deep, 9.5 x 19.5cm loaf pan and line with overhanging plastic wrap.
  • In a bowl, use electric beaters to whip cream cheese and condensed milk until smooth. Add lemon juice and zest, and continue beating until well combined.
  • In a small heatproof bowl, pour warm water and sprinkle gelatine over it. Stir well to combine. Set the small bowl inside a larger heatproof bowl and fill the larger bowl with boiling water halfway up the side of the smaller bowl. Let it sit, stirring occasionally, for 5 minutes until gelatine dissolves. Add this mixture to the cream cheese, beat until well combined.
  • Pour all the food coloring into the cream cheese mixture and swirl it lightly with a skewer. Transfer the mixture into the prepared pan. Place the savoiardi, flat side up, on top of the cheesecake mixture. Cover with plastic wrap, ensuring it hangs over the edges, and refrigerate for at least 2 hours, or overnight, until set.
  • Carefully transfer the cheesecake onto a serving platter and unwrap. Whip cream with electric beaters until soft peaks form. Spread one-third of the whipped cream onto the cheesecake. Mix sprinkles into the remaining cream. Fill a piping bag with the cream and pipe onto the cake. Garnish with flowers and extra sprinkles.

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