Rainbow Cheesecake (Eggless Recipe)

As awesome and as intimidating as it looks, this eggless rainbow cheesecake recipe is so easy to make and will be perfect for birthday parties or potluck! It’s so easy that you just can’t get it wrong. 

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I love the cheesecakes at Cheesecake Factory but my wife could never try them as they use egg yolks in all their baked cheesecakes. So we decided to make our own eggless version. And let me tell you, these taste pretty close to them!

This colorful creamy cheesecake is vanilla flavored and rainbow colors are added to the cheesecake batter. This is a perfect birthday cake or you can make it to celebrate Pride Month or St. Patrick’s Day (St. Patty’s Day) or anytime you want to bake a colorful, fun dessert.

If you are looking for more eggless cake recipes, here are my favorites – Eggless Rasmalai Cake, Eggless Swiss Roll and Eggless Black Forest Cake.

A Bit About Cheesecakes

Cheesecake is believed to have been originally from ancient Greece. Story goes that cheesecake might have been served to athletes for the Olympic Games held in 776 BC.

How anyone would want to stop eating cheesecake once they take a bite, and still go for a run, is beyond me!

Cheesecakes were also known to be famously provided as wedding cakes for Greek weddings. Back them it was made with flour, wheat, honey and cheese, which were shaped into a cake and baked.

The recipes you find nowadays are definitely more sophisticated. After Romans invaded Greece, cheesecake changed a bit with the addition of eggs into the mix.

I had no idea there were different kinds of cheesecakes available until I started searching for best eggless recipes. The one I am used to having is the New York Cheesecake which in itself is amazing. Pretty simple and plain at sight, but so delicious when topped off with some strawberry compote.

The Italian cheesecake is pretty similar to New York Cheesecake. The main difference is that Italian cheesecakes use ricotta cheese, in contrast to the cream cheese that is used for New York style. It is also a bit on the dry side and less creamy compared to New York style.

If any of you have ever tried the Italian style, please let me know how it was!

Besides these two cheesecakes, I came across few others. No-bake cheesecake recipes: As the name suggests, it involves no baking. It’s all about mixing and chilling, and for the same reason these might not hold its form at slightly warm temperature.

Japanese cheesecake which is known for being soft as cotton, gets its very airy and cloud-like feel due to the amount of egg-whites used in the batter. Sometimes it can be made without a base as well but still tastes similar to New York style due to the of everyone’s favorite cream cheese.

The list goes on with vegan, savory cheesecakes and so on. Check out different types of cheesecake here.

Ingredients & Alternatives

Digestive Biscuits*: You can use any digestive biscuits (such as Marie biscuit) or a box of graham crackers that are slightly sweet. We just used digestive biscuit

Unsalted butter: Regular or vegan butter

Full Fat Cream Cheese: For best tasting cheesecakes, use full fat cream cheese but you can definitely use half-fat cream cheese for a slightly healthier version. 

We haven’t tried this recipe with vegan cream cheese but if you do try it, I would love to know how it turned out.

Vanilla Extract*: For best results, use natural vanilla extract. Synthetic flavors have a distinctive taste that some people can pick up

Food color: After trying few different types of food colors, we have found that gel-type food colors work best. It gives the most vibrant colors for the smallest amount.

The one we used is Wilton’s Icing Color*. This particular color set comes with a lot more than just the primary colors, so you don’t have to spend a lot of time mixing the colors to get the right shade.

Other ingredients: Granulated sugar, full fat milk, all purpose flour, lemon squeeze, yogurt, corn flour* (also called cornstarch)

How to Make the Perfect Eggless Rainbow Cheesecake

Base

• Preheat the oven to 390 F.
• Take a 9” cake pan*, lay a parchment paper at the bottom. Grease the sides of a springform pan as well as its bottom with melted butter.
• Crush the digestive biscuits to crumbs. Use a food processor* or crush it by putting the biscuits in a sealed bag and using a rolling pin* over it.
• Mix the melted butter into the digestive biscuits or graham cracker crumbs, until thoroughly mixed.
• Press the crumbs onto the bottom of the pan using your palm or the flat bottom side of a cup.
• Bake it in the oven for 10 mins for the base to form. After this, keep the pan out and let it cool for 5 mins and pop it in the refrigerator till the filling is ready.

Cheesecake Filling

• In a large bowl*, whisk the cream cheese on low speed using an electric mixer*. Alternatively, you could use a whisk* but it could get a bit tiring.
• Add the sugar in two additions as you beat the cheese for about 2 minutes till it becomes creamy. Check out the video to see the consistency. Do not over-whisk the mix.
• Then add corn flour, all purpose flour, vanilla extract, lemon juice and yogurt, one by one, whisking in between. 
• Keep a silicon spatula* handy to scrape down from the sides towards the mixer. Whisk for about 30 seconds to 1 minute.
• Next, add the milk. Mix gently with the spatula first before running the mixer, otherwise you will end up splashing milk all around. Mix until you no longer see any runny milk in the mix.
• Divide the batter in small bowls ,in the following way for each of the colors of the rainbow : 1 ½ cup – Red, 1 ¼ cup – Orange, 1 cup – Yellow, ¾ cup – Green, ½ cup – Blue and ¼ cup – Violet. I used gel coloring since it gives the vibrant color for smallest amount of gel.

• Pour the different color batters into the previously prepared pan, in the following order: Red batter followed by orange, yellow, green, blue and violet. Make sure to add the red filling first and violet or purple layer in the end. Pour each of them very carefully in the center.
• Bake at 390 F for 20 minutes. This aids the rise. Then reduce the oven temperature to 230 F and bake for another hour. By now you should see a wobble in the center of the cake.
• Switch the oven off. Keeping the oven door slightly open, let the cake cool inside the oven for 1 hour.
• Now place the pan on a wire rack* and let it cool at room temperature. Try not to touch the top of the cake. Since there are distinctive colors, any smudge or smear will show up very well.
• Cover loosely with a foil and refrigerate it overnight for bet results. Minimum freeze time required is atleast 6 to 8 hours.
• After an overnight cooling, release the cake from the sides of the pan using a butter knife.
• Run a sharp knife under hot water, dab it dry and slice through the cake. This makes sure you get as much of a clean and smooth slice. Wash the knife again, dab and then slice again.
• Now, DIG IN!

Full Disclosure About Our Mess Up!

We forgot to add the corn flour in. We realized this only just before we were about to pop the pan in the oven.

This ingredient is supposed to ensure that the cream cheese does not curdle in the presence of high heat. Corn flour along with all purpose flour is supposed to help in letting the cheesecake attain its firmness.

So we brought the heat down to 350 F and baked for 30 minutes so that the cream cheese does not curdle. After this, oven was switched off and the cake was left to cook in the heat for 1 hour.

Cake was cooled in the oven with the door slightly open and and all the remaining instructions mentioned were followed.

Tips To Perfect Rainbow Cheesecake

Here are some tips to bake the perfect cheesecake :

• Make sure all the ingredients are at room temperature before using.
• If you want the same pretty colors that I got for this beautiful cheesecake, use gel colors. No other type of food color will get you the same results.
• Make sure not to overbeat your cheesecake, as it can cause cracks on its surface.
• You can also tightly wrap your springform pan with layers of foil to prevent leakage.
• Baking the cheesecake in a water bath can also help avoid cracks. But if you are lazy like me, I would skip it and follow the full recipe as it is. I have used this recipe multiple times without a water bath and have had no issues.
• Bang pan on counter 5 times to remove any air bubbles.
• DO NOT open the oven door in between the bake time. This will change the oven temperature and it may not bake evenly.

Commonly Asked Questions

Can I make this recipe without using food coloring?

Of course, you can make this without the coloring, too- it really is my favorite fluffy cheesecake recipe.

How to tell if cheesecake is done?

You can test if the cheesecake is done by doing the jiggle test – Gently shake the pan and watch for the wiggle. Cheesecake should be set on the outside and the center should jiggle slightly.

Is it ok to put warm cheesecake in the fridge ?

Do not put warm cheesecake in the fridge. Cool the cake inside the oven for 1 h and then at room temperature. Then move it to the fridge and refrigerate overnight.

How to store cheesecake ?

Cover the cheesecake tightly with a plastic wrap and keep in the refrigerator. This will prevent the cheesecake from drying out and from absorbing odors from the fridge.

How long can you store cheesecake ?

You can store it in fridge for 2-3 days and for up to 3 months in the freezer .

Can cheesecake be made ahead of time ?

Cheesecake is a great dessert to make in advance. It can be made and covered up to 3 days earlier in the fridge.

LOOKING FOR MORE CHEESECAKE RECIPES??

Here are some of my favorite ones, that I am sure you would love –

• New York Style Cheesecake
• No Bake Cheesecake in a Jar
• 23 Eggless Cheesecake Recipes

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