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Rainbow Sherbet Cheesecake

A colorful and creamy cheesecake that evokes childhood memories and is perfect for gatherings.
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Prep Time 40 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 2 sleeves graham crackers, crushed into fine crumbs Use plain graham crackers for simplicity.
  • 1 heaping tablespoon sugar Adjust according to taste.
  • 1 stick butter, melted Ensure butter is fully melted for mix.
Cheesecake Filling
  • 4 to 8 ounces cream cheese, softened Use full-fat for best results.
  • 1 cup heavy cream, to whip Heavy cream helps achieve stiff peaks.
  • 1 cup sugar Adjust sweetness according to preference.
  • 1 tablespoon JELLO Lime For the green layer.
  • 1 tablespoon JELLO Cherry For the red layer.
  • 1 tablespoon JELLO Orange For the orange layer.
  • Water as needed For dissolving JELLO flavors.

Method
 

Preparation
  1. Crush the graham crackers into fine crumbs and mix with sugar. Add melted butter and press into a springform pan. Freeze.
  2. Whip heavy cream with sugar until stiff peaks form and set aside.
  3. Mix softened cream cheese and sugar until smooth, then fold in the whipped cream. Refrigerate.
Layering
  1. Boil water and dissolve each JELLO flavor separately in ramekins, allowing to cool.
  2. Divide cheesecake filling into three bowls and add JELLO to respective bowls, adjusting color as desired.
  3. Layer the cheesecake in the springform pan starting with the Lime filling, then freeze until set, followed by Cherry, and Orange layers, freezing each layer.
Serving
  1. Once all layers are set, remove from freezer, peel away parchment, and cut into pieces to serve.

Notes

Let slices sit at room temperature for 5–10 minutes for easier cutting. For serving, add a sprig of mint or a dollop of whipped cream. Store in the freezer or refrigerator as desired.