Description
This Cotton Candy Cheesecake is a delightful and visually stunning dessert featuring layers of vibrant JELLO-flavored cheesecake filling set atop a classic graham cracker crust. Finished with a playful topping of fluffy cotton candy, this no-bake cheesecake offers a unique blend of creamy, fruity, and whimsical flavors, perfect for parties or special occasions.
Ingredients
Scale
Crust
- 2 sleeves of graham crackers, crushed into fine crumbs
- 1 heaping tablespoon of sugar
- 1 stick of butter, melted (1/2 cup)
Cheesecake Filling
- 4 (8-ounce) packages cream cheese, softened
- 1 cup heavy cream (to whip)
- 1 cup sugar
JELLO Flavors
- 1 tablespoon JELLO – Berry Blue (plus extra for color if desired)
- 1 tablespoon JELLO – Cherry (plus extra for color if desired)
- 1 tablespoon JELLO – Lemon (plus extra for color if desired)
- 1 cup boiling water
Topping
- Cotton candy (for topping)
Instructions
- Prepare the Crust: Combine the crushed graham crackers with sugar in a mixing bowl, then add melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into parchment-lined springform pans to form an even crust. Place in the freezer to set while preparing the filling.
- Whip the Cream: In a large bowl, add heavy cream and 1 tablespoon of sugar. Using a mixer, whip on medium speed until the mixture starts to thicken, then increase to high speed until stiff peaks form. Transfer the whipped cream to a separate bowl and refrigerate.
- Prepare the Cream Cheese Base: Beat softened cream cheese on medium speed until smooth and creamy. Add the remaining sugar and blend until fully incorporated.
- Combine Cream Cheese and Whipped Cream: Gently fold the chilled whipped cream into the cream cheese mixture until smooth and well combined. Refrigerate this mixture while preparing the JELLO flavors.
- Prepare the JELLO Flavors: Place 1 tablespoon each of Berry Blue, Cherry, and Lemon JELLO powders into separate small bowls. Pour about 1/3 cup boiling water into each bowl and stir until powders are fully dissolved. Let the mixtures cool to room temperature without setting.
- Color and Flavor the Cheesecake Fillings: Divide the cheesecake filling evenly into three bowls. Add one JELLO mixture to each bowl, stirring well to combine. Add additional JELLO powder if more vivid color or flavor is desired.
- Layer the Cheesecake Filling: Remove the crust from the freezer. Spread the Berry Blue cheesecake filling evenly over the crust. Return the pan to the freezer for about 45 minutes until the layer is just set. Keep the other fillings refrigerated.
- Add Remaining Layers: Gently spread the Cherry filling over the blue layer once set, then freeze again until set. Finish with the Lemon layer, smooth the top, and freeze the entire cheesecake for at least 4 hours or overnight for best results.
- Finish and Decorate: Remove the cheesecake from the freezer when ready to serve. Remove the springform pan and parchment paper. Generously top the cheesecake with fluffy cotton candy just before serving to add a whimsical and playful finish.
Notes
- Ensure the JELLO mixtures are cooled to room temperature before adding to the cheesecake filling to prevent melting the whipped cream.
- Freezing times may vary depending on your freezer; watch for the layers to be just set before adding the next.
- For best texture, serve the cheesecake slightly thawed, about 10-15 minutes after removing from the freezer.
- Use fresh cotton candy topping right before serving to avoid it melting or sticking.
- You can substitute different JELLO flavors or colors for variety.
