Rainbow Oreo Cheesecake Drip Cake
A vibrant no-bake rainbow cheesecake layered with crushed Oreos and finished with a colorful ganache drip—perfect for birthdays and special celebrations.
Ingredients
- 1½ cups crushed Oreos regular, not Double Stuf
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream 35-40% fat, cold
- ¼ cup powdered sugar
- ¼ cup whole milk
- Gel food coloring red, orange, yellow, green, blue, purple
Instructions
- Prepare Oreo Crust:
- Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan. Mix crushed Oreos with melted butter until combined. Press firmly into pan bottom. Bake for exactly 10 minutes. Cool completely.
- Make Cream Cheese Base:
- Beat softened cream cheese on medium speed for 3 minutes until smooth. Gradually add granulated sugar, mixing 2 more minutes. Add vanilla extract and combine.
- Whip Cream:
- In a separate bowl, whip heavy cream and powdered sugar to stiff peaks (~3-4 minutes). Fold gently into cream cheese mixture.
- Divide & Color:
- Divide mixture equally into six bowls. Add gel food coloring by drop to achieve red, orange, yellow, green, blue, and purple. Mix thoroughly.
- Layer & Swirl:
- Dollop colored mixtures randomly over crust. Use a knife to swirl gently in up to three figure-eight motions to create marbled rainbow pattern.
- Chill:
- Refrigerate for at least 4 hours to set.
- Prepare Ganache Drip:
- Heat milk and remaining cream until warm. Add food coloring and powdered sugar as needed for drip consistency. Cool slightly before pouring over chilled cake.
- Serve:
- Add desired decorations and slice to serve.
Notes
Use gel food coloring for vibrant, non-diluted colors. Avoid overmixing to prevent colors from muddying. Crust must be cooled before adding filling to avoid melting. Cake improves in flavor and texture after 24-48 hours in fridge. For keto adaptation, substitute sugars and cookies accordingly. Store cake covered in fridge up to one week; freeze slices up to three months. Adjust chilling times when making mini cheesecakes or doubling recipe.
