Description

This Cotton Candy Cheesecake is a whimsical and colorful dessert featuring layers of cream cheese blended with vibrant JELLO flavors atop a buttery graham cracker crust. Whipped cream adds lightness to the creamy filling while the fluffy cotton candy topping provides a playful and eye-catching finish, perfect for celebrations or a fun treat. Chill times allow the layers to set beautifully, creating a spectacular rainbow effect in every slice.

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)

Filling

4 (8-ounce) packages cream cheese, softened
1 cup heavy cream (to whip)
1 cup sugar
1 tablespoon JELLO – Berry Blue (plus extra for deeper color if desired)
1 tablespoon JELLO – Cherry (plus extra for deeper color if desired)
1 tablespoon JELLO – Lemon (plus extra for deeper color if desired)
1 cup boiling water

Topping

Cotton candy (for topping)

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Instructions

Prepare the Crust: Combine the crushed graham crackers and sugar in a bowl. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into parchment-lined springform pans. Freeze to set while preparing the filling.
Whip the Cream: In a large bowl, whip heavy cream and 1 tablespoon sugar on medium speed until it thickens, then high speed until stiff peaks form. Refrigerate the whipped cream.
Prepare the Cream Cheese Base: Beat softened cream cheese on medium speed until smooth. Add remaining sugar and beat until creamy and incorporated.
Combine Cream Cheese and Whipped Cream: Gently fold the chilled whipped cream into the cream cheese mixture until smooth. Refrigerate the mixture while preparing the JELLO.
Prepare the JELLO Flavors: In separate bowls, dissolve 1 tablespoon each of Berry Blue, Cherry, and Lemon JELLO powders in about 1/3 cup boiling water each. Stir thoroughly and allow to cool to room temperature without setting.
Color and Flavor the Cheesecake Fillings: Divide the cheesecake filling evenly into three bowls. Add the cooled JELLO mixtures into each bowl respectively, stirring well. Add extra JELLO powder if a more vibrant color is desired.
Layer the Cheesecake Filling: Remove crust from freezer. Spread the blue cheesecake layer evenly over crust. Freeze about 45 minutes until just set. Keep cherry and lemon fillings refrigerated.
Add Remaining Layers: Spread cherry filling over the set blue layer, freeze until set. Finish with lemon layer on top. Smooth the surface and freeze the entire cheesecake for at least 4 hours, or overnight for best texture.
Finish and Decorate: Remove cheesecake from freezer, release from springform pan and remove parchment paper. Just before serving, top generously with fluffy cotton candy for a fun and whimsical presentation.

Notes

Use softened cream cheese to ensure a smooth filling without lumps.
Do not allow the JELLO to set before adding to the cheesecake mixture; it should be cool but liquid.
Freezing times are essential to get clean layers and proper cheesecake texture.
For a stronger cotton candy flavor and color, you can add extra JELLO powder to the mixture.
Serve immediately after adding cotton candy topping to prevent it from melting.
This cheesecake is best kept frozen and enjoyed within 3-4 days.