Description
This Cotton Candy Cheesecake is a whimsical no-bake dessert layered with fruity, brightly colored JELLO flavors and topped with fluffy cotton candy. Featuring a buttery graham cracker crust and a smooth, creamy filling, it’s a visually striking treat perfect for parties and celebrations.
Ingredients
Units
Scale
For the Crust
- 2 sleeves graham crackers, crushed into fine crumbs
- 1 heaping tablespoon sugar
- 1 stick butter, melted
For the Filling
- 4 (8-ounce) packages cream cheese, softened
- 1 cup heavy cream (to whip)
- 1 cup sugar
For the JELLO Layers
- 1 tablespoon JELLO – Berry Blue (plus more, as needed for color)
- 1 tablespoon JELLO – Cherry (plus more, as needed for color)
- 1 tablespoon JELLO – Lemon (plus more, as needed for color)
- 1 cup water (for dissolving JELLO, divided into thirds)
For the Topping
- Cotton candy (for garnish)
Instructions
- Prepare the Crust: Using a blender, pulse the graham crackers until they form fine crumbs. Transfer the crumbs to a mixing dish, add sugar and melted butter, and mix thoroughly. Press this mixture into parchment-lined springform pans and place them in the freezer to firm up.
- Whip the Cream: In a medium bowl, combine the heavy cream and 1 tablespoon of sugar. Beat on medium speed until the mixture thickens, then increase to high speed and whip until stiff peaks form. Set the whipped cream aside in the refrigerator.
- Mix the Cream Cheese: In a separate large bowl, beat the softened cream cheese until smooth. Add the remaining sugar and mix until fully incorporated.
- Combine Cream Layers: Gently fold the cold whipped cream into the cream cheese mixture, blending until completely mixed. Place this cheesecake base back in the refrigerator to stay cool.
- Prepare JELLO Mixtures: Add 1 tablespoon each of Berry Blue, Cherry, and Lemon JELLO powder to three separate ramekins. Boil 1 cup of water, then pour 1/3 cup into each ramekin. Stir each until dissolved using separate spoons to avoid mixing flavors. Let the mixtures cool to room temperature, but not set.
- Color the Cheesecake Filling: Divide the cheesecake filling evenly into three bowls. To each bowl, add a cooled JELLO flavor, stirring well. Add more JELLO powder for a deeper color if desired, ensuring the powder is fully dissolved.
- Layer the Cheesecake: Remove the crusts from the freezer and pour the blue filling layer evenly into the prepared pans. Return pans to the freezer for 45 minutes or until the layer is set. Keep the other two fillings in the refrigerator.
- Add Remaining Layers: When the first layer is set, gently add the cherry layer, freeze to set, then repeat with the lemon layer, freezing each before adding the next. For best results, freeze the assembled cheesecakes for an additional four hours or overnight.
- Finish and Serve: To serve, release the cakes from the springform pans and carefully peel off the parchment. Just before serving, top the cheesecakes generously with cotton candy for a playful finish.
Notes
- Use parchment paper to help easily remove the cheesecake from the pan.
- Allow each JELLO-cheesecake layer to fully set before adding the next for clean, defined layers.
- Add the cotton candy topping only before serving to prevent it from dissolving.
- You can adjust the amount of JELLO powder for more vibrant colors and flavor intensity.
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 530
- Sugar: 44g
- Sodium: 410mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 125mg
