Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cotton Candy Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 6 servings 1x
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This whimsical Cotton Candy Cheesecake features a colorful, no-bake, layered filling flavored and tinted with berry blue, cherry, and lemon JELL-O, set atop a classic graham cracker crust. Topped with real cotton candy, it’s a show-stopping dessert that’s as fun as it is delicious—perfect for parties or any special occasion.

Ingredients

Units Scale

Crust Ingredients

  • 2 sleeves of graham crackers, crushed into fine crumbs
  • 1 heaping tablespoon of sugar
  • 1 stick of butter, melted (1/2 cup)

Filling Ingredients

  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup heavy cream (to whip)
  • 1 cup sugar

JELLO Coloring and Flavoring

  • 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

Decoration

  • Cotton candy (for topping)

Instructions

  1. Prepare the Crust: Combine the crushed graham crackers with the sugar in a mixing bowl, then pour in the melted butter. Stir until the mixture resembles wet sand, then press firmly into your parchment-lined springform pans to form the crust. Place these in the freezer to set while you prepare the filling.
  2. Whip the Cream: In a large bowl, add the heavy cream and 1 tablespoon of sugar. Using a mixer, whip the mixture on medium speed until it begins to thicken, then switch to high speed until stiff peaks form. Transfer the whipped cream to a bowl and refrigerate.
  3. Prepare the Cream Cheese Base: Beat the softened cream cheese on medium speed until smooth. Add in the remaining sugar and blend until fully incorporated and creamy.
  4. Combine Cream Cheese and Whipped Cream: Remove the whipped cream from the refrigerator and fold it gently into the cream cheese mixture, blending until smooth and fully combined. Place this mixture back in the refrigerator while you prepare the JELLO.
  5. Prepare the JELLO Flavors: Place 1 tablespoon each of Berry Blue, Cherry, and Lemon JELLO powder in separate ramekins or small bowls. Boil 1 cup of water and pour about 1/3 cup into each ramekin. Stir each color separately with clean spoons to fully dissolve the powders. Allow the JELLO mixtures to cool to room temperature, ensuring they do not set.
  6. Color and Flavor the Cheesecake Fillings: Divide the cheesecake filling equally among three separate bowls. To each bowl, add the cooled, dissolved JELLO mixture—one color per bowl. Stir well. Add more powdered JELLO if darker or more vibrant color is desired, mixing until fully dissolved and evenly blended.
  7. Layer the Cheesecake Filling: Remove the crust from the freezer. Begin layering your colored cheesecake filling, starting with the blue layer. Spread an even layer over the crust and return to the freezer for about 45 minutes until just set. Keep the other two fillings in the refrigerator during this time.
  8. Add Remaining Layers: After the blue layer is set, gently spread the cherry filling on top, then freeze again until set. Finish with the lemon layer, smoothing the top. Freeze the completed cheesecake for at least 4 hours, or overnight for best results.
  9. Finish and Decorate: When ready to serve, remove the cheesecake from the freezer. Take off the springform pan and parchment paper. Top generously with fluffy cotton candy just before serving for that playful finish.

Notes

  • Chill metal bowls and beaters before whipping cream for the best results.
  • Be sure JELLO liquids are cool before adding to the cheesecake filling to avoid melting the mixture.
  • Freeze the cheesecake between layers for clean, defined colors.
  • Add the cotton candy just before serving; it melts rapidly when exposed to moisture.
  • This recipe can be made in individual pans for a fun, personal-sized dessert.

Nutrition

  • Serving Size: 1/6 of cheesecake
  • Calories: 650
  • Sugar: 51g
  • Sodium: 480mg
  • Fat: 45g
  • Saturated Fat: 27g
  • Unsaturated Fat: 15g
  • Trans Fat: 1g
  • Carbohydrates: 61g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 140mg

Find it online: https://emilyquickdinners.com/cotton-candy-cheesecake-recipe/