Description
This delightful Cotton Candy Cheesecake is a vibrant and playful dessert featuring layers of cream cheese filling flavored and colored with Berry Blue, Cherry, and Lemon JELLO powders. With a crunchy graham cracker crust and topped with fluffy cotton candy, it’s perfect for special occasions or whenever you want a fun, colorful treat.
Ingredients
Scale
Crust
- 2 sleeves of graham crackers, crushed into fine crumbs
- 1 heaping tablespoon sugar
- 1 stick (1/2 cup) butter, melted
Filling
- 4 (8-ounce) packages cream cheese, softened
- 1 cup heavy cream (to whip)
- 1 cup sugar
- 1 tablespoon JELLO Berry Blue powder (plus extra for deeper color if desired)
- 1 tablespoon JELLO Cherry powder (plus extra for deeper color if desired)
- 1 tablespoon JELLO Lemon powder (plus extra for deeper color if desired)
- 1 cup boiling water
Topping
- Cotton candy, for topping
Instructions
- Prepare the Crust: Combine the crushed graham crackers and sugar in a mixing bowl. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into parchment-lined springform pans to form a crust, then place in the freezer to set while preparing the filling.
- Whip the Cream: In a large bowl, combine heavy cream and 1 tablespoon sugar. Using a mixer, whip on medium speed until it starts to thicken, then increase to high speed until stiff peaks form. Transfer the whipped cream to a bowl and refrigerate.
- Prepare the Cream Cheese Base: Beat the softened cream cheese on medium speed until smooth. Add the remaining sugar and blend until fully incorporated and creamy.
- Combine Cream Cheese and Whipped Cream: Gently fold the chilled whipped cream into the cream cheese mixture until smooth and fully combined. Refrigerate this mixture while preparing the JELLO flavors.
- Prepare the JELLO Flavors: In three separate small bowls, add 1 tablespoon each of Berry Blue, Cherry, and Lemon JELLO powders. Pour about 1/3 cup boiling water into each and stir until fully dissolved. Allow mixtures to cool to room temperature, ensuring they do not set.
- Color and Flavor the Cheesecake Fillings: Divide the cream cheese filling equally into three bowls. Mix each bowl with one of the cooled JELLO mixtures. Add more powdered JELLO if a more vibrant color or stronger flavor is desired, ensuring full dissolution.
- Layer the Cheesecake Filling: Remove the crust from the freezer. Spread the blue-colored cheesecake filling evenly over the crust and freeze for about 45 minutes until just set. Keep the other two fillings refrigerated during this time.
- Add Remaining Layers: Gently spread the cherry filling on top of the set blue layer and freeze again until set. Finish by spreading the lemon filling on top and freeze the entire cheesecake for at least 4 hours or preferably overnight to fully set.
- Finish and Decorate: When ready to serve, remove the cheesecake from the freezer. Release the springform pan and peel away the parchment paper. Top generously with fluffy cotton candy just before serving for a playful, whimsical finish.
Notes
- Ensure the JELLO mixtures are fully cooled before mixing with the cream cheese filling to prevent melting or curdling.
- If you desire more intense colors or flavors, gradually add extra JELLO powder, making sure it dissolves completely.
- Use a springform pan lined with parchment paper for easy removal of the cheesecake layers.
- This cheesecake is best served frozen or slightly thawed; allow it to sit at room temperature for 10-15 minutes before slicing for easier cuts.
- Top with cotton candy just before serving to prevent it from dissolving or melting on the chilled cheesecake.
