Ingredients:

  • 1½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 16 oz full-fat brick cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 cup heavy whipping cream, cold
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 cup Skittles

Instructions:

  1. Combine 1½ cups graham cracker crumbs, ½ cup melted unsalted butter, and ¼ cup granulated sugar in a medium bowl; stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed glass.
  3. Place the pan in the freezer for 10 minutes to set.
  4. In a large bowl, beat 16 oz softened cream cheese and 1 cup sifted powdered sugar until smooth and airy.
  5. In a separate chilled bowl, whip 1 cup cold heavy whipping cream until stiff peaks form.
  6. Gently fold the whipped cream, 1 tsp vanilla extract, and 2 tbsp fresh lemon juice into the cream cheese mixture using a rubber spatula.
  7. Divide the base cream into four small bowls.
  8. Sort 1 cup Skittles by color and pulse each color separately in a food processor until processed into a fine powder.
  9. Fold a different color of candy powder into each of the four bowls of cream.
  10. Pipe dollops of the different colored creams across the chilled crust.
  11. Use a toothpick or knife to gently swirl the colors together to create a rainbow effect.
  12. Smooth the top with a spatula, cover the pan loosely with plastic wrap, and refrigerate for at least 6 hours or overnight.