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This Rainbow Chip Cheesecake Is Everything

An easy homemade crust and a no-bake cheesecake filling make this fun dessert one that’ll get guests talking.
By Madison Mayberry Hofmeyer
Easy Rainbow Chip Cheesecake

I have some wonderful childhood memories revolving around Betty Crocker Rainbow Chip frosting. So when I heard it was back on the shelves, I couldn’t wait to snatch up a can (or 10!). Since its return, I’ve found that this frosting isn’t just for frosting cakes. It can be used in all sorts of fun and unique ways!

Rainbow Chip frosting is one of the main ingredients in this delicious cheesecake. The best part? You don’t have to bake the filling! So with very little effort, you get an easy, colorful cheesecake that looks every bit as good as it tastes. Here’s how to make it!

First, gather your ingredients. You only need seven! (In a pinch, you can skip making the graham cracker crust from scratch and buy premade crust from the store instead.)

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Preheat your oven to 350°F. In a small bowl, combine the ingredients for the graham cracker crust and stir them together until they’re evenly combined. Pour the mixture into a 9-inch pie plate and press into the bottom and up the sides. Bake until golden brown, or for about 8 to 10 minutes. Cool for 20 minutes. While the crust is cooling, prepare the filling by beating the cream cheese with an electric mixer on medium until smooth. Then beat in the vanilla and Rainbow Chip frosting until well combined.

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Spoon the mixture into the crust and spread into an even layer.

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All that’s left is to add a little pop of color! Sprinkle the outside edge of the cheesecake with some rainbow sprinkles and then refrigerate for at least two hours or until the filling is cold and set. Cut into slices to serve!

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