On a warm summer afternoon, the kind where laughter drifts through sunlit rooms and the air is laced with the sweetness of nostalgia, nothing brings a smile quite like a slice of Rainbow Sherbet Cheesecake. Each colorful layer tells a story of joy, a burst of flavor that dances across the palate and ignites cherished childhood memories of vibrant ice cream shops. This dessert isn’t just a treat; it’s a celebration of color, flavor, and the simple pleasures of life shared among friends and family.
Why make this recipe
If you’re searching for a showstopper that’s as fun to make as it is to eat, look no further. This Rainbow Sherbet Cheesecake will leave your guests oohing and aahing with its bright hues and creamy texture. Perfect for birthday parties, summer barbecues, or any occasion that calls for a sprinkle of joy, this cheesecake not only satisfies your sweet tooth but also creates moments of connection and delight.
How to make Rainbow Sherbet Cheesecake
Get your mixing bowls and spatulas ready; we’re about to whip up a dessert that’s sure to enchant your taste buds and impress everyone at the table!
Ingredients
- 2 sleeves of graham crackers (crushed into fine crumbs)
- 1 heaping tablespoon of sugar
- 1 stick of butter (melted)
- 4 – 8 ounce packages of cream cheese (softened)
- 1 cup of heavy cream (to whip)
- 1 cup of sugar
- 1 tablespoon of JELLO (Lime)
- 1 tablespoon of JELLO (Cherry)
- 1 tablespoon of JELLO (Orange)
- Water (for dissolving JELLO)
- Lime JELLO
- Cherry JELLO
- Orange JELLO
- 7 inch spring-form pan
- Parchment paper
- 3 large ramekins
- Stand mixer
- Blender
- Spatulas
- Spoons
- Bowls
Directions
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Crust Creation: Start by breaking the graham crackers into smaller pieces and placing them in the blender. Blend until they become fine crumbs and pour the crumbs into a dish. Add the heaping tablespoon of sugar and stir it in. Melt the butter in the microwave and mix it into the crumbs until they are fully coated.
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Prepare the Pan: Line the bottom of the spring-form pan with parchment paper and press the crumb mixture evenly into the pan. Pop this into the freezer to set.
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Whipping Cream: In your stand mixer, combine the heavy cream and 1 tablespoon of sugar. Mix at medium speed until it starts to thicken, then switch to high speed and whip until stiff peaks form. Transfer the whipped cream to a bowl and stick it in the refrigerator.
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Cream Cheese Mixture: In the same mixing bowl, add the softened cream cheese and mix at medium speed until smooth. Add 1 cup of sugar and continue mixing, scraping the sides until well combined. Now, gently fold in the whipped cream until the mixture is completely smooth. Again, refrigerate this filling.
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JELLO Layers: Boil 1 cup of water, then place a tablespoon of each Lime, Cherry, and Orange JELLO into three separate ramekins. Once the water boils, pour a third into each ramekin, stirring until dissolved. Let the JELLO cool to room temperature.
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Colorful Filling: Once cooled, divide the cheesecake filling into three bowls. Add the Lime JELLO to one bowl, mixing until well combined. Adjust the color as desired with more powdered JELLO. Repeat this process for the Cherry and Orange fillings.
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Layering the Cheesecake: Remove the spring-form pan from the freezer and pour in the Lime filling. Return it to the freezer for about 45 minutes or until set. Refrigerate the Cherry and Orange fillings. Once the Lime layer is set, add the Cherry layer and freeze until firm. Follow with the Orange layer, freezing for at least 4 hours or overnight for the best results.
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Serving the Cheesecake: When you’re ready to indulge, take the cheesecake from the freezer, release the spring-form sides, and peel off the parchment. Place it on a large dessert plate and slice into delicious 2-3 inch pieces. Serve with a smile.
How to serve Rainbow Sherbet Cheesecake
This dessert shines best when garnished with fresh berries, a dollop of whipped cream, or even a drizzle of chocolate sauce to elevate those vibrant colors. Pair it with a scoop of your favorite sorbet for an extra treat!
How to store Rainbow Sherbet Cheesecake
If you somehow have leftovers (unlikely!), keep the cheesecake in an airtight container in the freezer. It can be stored for up to two weeks, but trust me, it won’t last that long!
Tips to make Rainbow Sherbet Cheesecake
- Ensure your cream cheese is softened for a smooth filling.
- Keep both the cheesecake and layers as cold as possible while working to prevent melting.
- Experiment with flavors—try pineapple, blue raspberry, or grape JELLO for new twists!
Variations
Feel free to swap out the JELLO flavors for your favorite fruity combinations. A berry blend with blue raspberry, strawberry, and blackberry JELLO would create a delightful summer vibe!
FAQs
Can I use store-bought pie crust instead of a graham cracker crust?
Absolutely! A ready-made pie crust will save you some time and still taste great.
Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making a day ahead. Just ensure it’s well-wrapped and stored in the freezer.
Is it possible to make this recipe dairy-free?
Yes! You can find dairy-free cream cheese and whipped cream alternatives to create a dairy-free version of this delightful dessert.
Let your culinary adventures take flight with this delightful Rainbow Sherbet Cheesecake! Every slice is not just a piece of dessert, but a vibrant journey to sweet memories and joyous gatherings. Here’s to creating moments that sparkle just like this cheesecake! So gather your ingredients, invite some friends over, and let the rainbow of flavors inspire you!
Rainbow Sherbet Cheesecake
Ingredients
Method
- Break the graham crackers into smaller pieces and blend until they become fine crumbs. Pour the crumbs into a dish, add the sugar, and mix in the melted butter until fully coated.
- Line the bottom of the spring-form pan with parchment paper and press the crumb mixture evenly into the pan. Place into the freezer to set.
- In a stand mixer, combine the heavy cream and 1 tablespoon of sugar. Mix at medium speed until it thickens, then whip at high speed until stiff peaks form. Transfer to a bowl and refrigerate.
- In the same mixing bowl, add softened cream cheese and mix at medium speed until smooth. Add sugar and continue mixing until well combined. Fold in the whipped cream until smooth and refrigerate.
- Boil 1 cup of water, then place a tablespoon each of Lime, Cherry, and Orange JELLO into three separate ramekins. Pour a third of the boiled water into each ramekin, stirring until dissolved. Let cool to room temperature.
- Divide the cheesecake filling into three bowls. Add the corresponding JELLO to each bowl and mix until well combined. Adjust colors as desired.
- Pour the Lime filling into the spring-form pan and return to the freezer for about 45 minutes until set. Refrigerate the Cherry and Orange fillings. After the Lime layer sets, add the Cherry layer and freeze until firm. Repeat with the Orange layer, freezing for at least 4 hours or overnight.
- Remove cheesecake from the freezer, release the spring-form sides, and peel off the parchment. Slice into 2-3 inch pieces and serve.