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Rainbow Sherbet Cheesecake

A playful, no-bake cheesecake with layers of colorful sherbet and a buttery graham cracker crust, perfect for summer gatherings and celebrations.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, Summer Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 sleeves graham crackers, crushed into fine crumbs
  • 1 tablespoon sugar
  • 1 stick butter, melted
For the filling
  • 4 to 8 ounces cream cheese, softened Adjust amount for preferred richness
  • 1 cup heavy cream, for whipping
  • 1 cup sugar
  • 1 tablespoon JELLO Lime
  • 1 tablespoon JELLO Cherry
  • 1 tablespoon JELLO Orange
  • Water For dissolving JELLO

Method
 

Preparation
  1. Crush the graham crackers into fine crumbs and mix with sugar and melted butter. Press into the bottom of a springform pan and freeze.
  2. Whip the heavy cream with sugar until stiff peaks form and refrigerate.
  3. In a stand mixer, blend softened cream cheese and sugar until smooth. Fold in whipped cream and refrigerate.
  4. Boil water and dissolve Lime, Cherry, and Orange JELLO in separate bowls with equal portions of boiling water. Allow to cool.
Assembly
  1. Divide the cheesecake filling into three bowls and mix each with a JELLO flavor to achieve desired colors.
  2. Pour the Lime layer into the crust and freeze until set, then add the Cherry layer, freeze again, and finish with the Orange layer.
Setting
  1. Freeze for at least four hours or overnight.
Serving
  1. Remove from the springform pan, peel off the parchment, and cut into pieces. Serve directly from the freezer, allowing a short 10-minute rest at room temperature for easier slicing.

Notes

Use a springform pan lined with parchment for easy removal. Chill layers until firm for clean stripes. If a sweeter crust is desired, add another tablespoon of sugar to the graham crumbs.