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Rainbow Sherbet Cheesecake

Updated January 26, 2023

This Rainbow Sherbet Cheesecake is the perfect summer treat with a crunchy graham cracker crust and a smooth creamy sherbet taste that melts in your mouth!

Rainbow Sherbert Cheesecake

This cheesecake is just amazing, and tastes just like Sherbet and will be a summertime favorite dessert every age will love. It kind of gives you that nostalgic flashback from the summer when you would get treats from the ice cream truck of orange push-up and bomb pops. The flavors together are delicious and the colors are vibrant. Keep this recipe in your favorites to make again and again! 

how to make Rainbow Sherbert Cheesecake

Crust Ingredients

2 sleeves of graham crackers – crushed into fine crumbs
1 heaping Tablespoon of sugar
1 stick of butter – melted

Filling Ingredients

4 – 8 ounce packages of cream cheese – softened
1 cup of heavy cream – to whip
1 cup of sugar
1 Tablespoon lime gelatin
1 Tablespoon cherry gelatin
1 Tablespoon orange gelatin
Water
Lime gelatin
Cherry gelatin
Orange gelatin

Cooking Supplies Needed

7 inch spring-form pan
Parchment paper
3 large Ramekins
Stand mixer
Blender
Spatula’s
Spoons
Bowls

How to Make Rainbow Sherbet Cheesecake

Open the graham crackers and break the crackers up into smaller pieces, and place in the blender. Blend the graham crackers into crumbs, and place crumbs in a dish. Add the heaping Tablespoon of sugar to the crumbs, and stir.

Melt the butter in the microwave, and pour into crumbs. Mix well, blending butter into crumbs, until crumbs are coated in butter. Line the bottom of the Spring-form pan with Parchment paper, and press the crumb mixture evenly into the pan. Place pan in the freezer.

In the mixing bowl of a stand mixer, add the heavy cream, and 1 Tablespoon of sugar, and mix on medium speed until the cream starts to thicken. Turn the mixer on high, and whip until stiff peaks form. Put the whipped cream in a bowl, and place the bowl in the refrigerator. Place the softened cream cheese in the mixing bowl, and mix on medium speed until smooth. Add the sugar, and continue to mix, scraping down the sides of the bowl, and blending until well mixed.

Remove the whipped cream from the refrigerator, and add all the whipped cream to the cream cheese. Blend until completely mixed, and smooth. Scrape down the sides of the mixing bowl, and blend again. Place the mixing bowl in the refrigerator.

Boil 1 cup of water, and while the water boils, place 1 Tablespoon each, of the Lime, Cherry, and Orange gelatin in separate large Ramekins. When the water boils, pour 1/3 of the water into each of the Ramekins, and stir the gelatin until dissolved. (Use separate spoons to stir the gelatin, so the colors and flavors are not blended together). Allow the gelatin to cool to room temperature. When the gelatin is cool, but not yet congealed, remove the cheesecake filling from the refrigerator, and divide it into three separate bowls.

In one bowl, pour the Lime gelatin into the cheesecake filling, and stir well to blend. Add more of the powdered gelatin to the cheesecake filling to make the green/Lime color desired. Continue to stir the filling until the gelatin is dissolved into the filling. Continue the same steps with the Cherry and Orange gelatin – pouring the liquid gelatin into the filling and adding more powdered gelatin to make the color as needed, for the layers.

When desired colors have been mixed, remove the Spring-form pan from the freezer, and starting with the green/Lime layer, pour the Lime filling in the Spring-form pan, on top of the graham cracker crust, and place the pan back in the freezer, for about 45 minutes, or until the filling is completely set. Place the cherry filling and Orange filling in the refrigerator. When the Green/Lime layer is set, remove the Spring-form pan from the freezer, and add the Cherry filling, to the pan, and place the pan back in the freezer, until the Pink/Cherry layer is set. When the Pink/Cherry layer is set, remove the pan from the freezer, and add the top, Orange layer to the pan. Place the pan back in the freezer, and leave in the freezer for at least four hours, or overnight for best results.

When you’re ready to serve the cheesecake, remove the pan from the freezer, and remove the Spring-form from the outside of the pan. Remove the bottom layer of the pan, and peel the Parchment paper from the bottom of the cheesecake, and place the cheesecake on a large dessert plate. Cut in 2 – 3 inch pieces. Serve, and Enjoy!

NOTE: When you add the liquid gelatin to the cheesecake filling, it will become thinner, and more like a liquid batter, but not to worry, just pour it in the pan, and the gelatin in the gelatin will cause the filling to set, or become firm, and then freezing it speeds up the process. When you remove it from the freezer to serve, it will soften a little, but not melt, because the gelatin will stay set for quite a while.

sherbert cheesecake
Rainbow Sherbet Cheesecake

Rainbow Sherbet Cheesecake

Yield: Serves 12
Prep Time: 4 minutes
Cook Time: 8 hours
Total Time: 8 hours 4 minutes

This Rainbow Sherbet Cheesecake is the perfect summer treat with a crunchy graham cracker crust and a smooth creamy sherbet taste that melts in your mouth!

Ingredients

Crust Ingredients

  • 2 sleeves of graham crackers - crushed into fine crumbs
  • 1 heaping Tablespoon of sugar
  • 1 stick of butter - melted

Filling Ingredients

  • 4 - 8 ounce packages of cream cheese - softened
  • 1 cup of heavy cream - to whip
  • 1 cup of sugar
  • 1 Tablespoon lime gelatin
  • 1 Tablespoon cherry gelatin
  • 1 Tablespoon orange gelatin
  • Water
  • Lime gelatin
  • Cherry gelatin
  • Orange gelatin

Instructions

  1. Open the graham crackers and break the crackers up into smaller pieces, and place in the blender. Blend the graham crackers into crumbs, and place crumbs in a dish. Add the heaping Tablespoon of sugar to the crumbs, and stir.
  2. Melt the butter in the microwave, and pour into crumbs. Mix well, blending butter into crumbs, until crumbs are coated in butter. Line the bottom of the Spring-form pan with Parchment paper, and press the crumb mixture evenly into the pan. Place pan in the freezer.
  3. In the mixing bowl of a stand mixer, add the heavy cream, and 1 Tablespoon of sugar, and mix on medium speed until the cream starts to thicken. Turn the mixer on high, and whip until stiff peaks form. Put the whipped cream in a bowl, and place the bowl in the refrigerator. Place the softened cream cheese in the mixing bowl, and mix on medium speed until smooth. Add the sugar, and continue to mix, scraping down the sides of the bowl, and blending until well mixed.
  4. Remove the whipped cream from the refrigerator, and add all the whipped cream to the cream cheese. Blend until completely mixed, and smooth. Scrape down the sides of the mixing bowl, and blend again. Place the mixing bowl in the refrigerator.
  5. Boil 1 cup of water, and while the water boils, place 1 Tablespoon each, of the Lime, Cherry, and Orange gelatin in separate large Ramekins. When the water boils, pour 1/3 of the water into each of the Ramekins, and stir the gelatin until dissolved. (Use separate spoons to stir the gelatin, so the colors and flavors are not blended together). Allow the gelatin to cool to room temperature. When the gelatin is cool, but not yet congealed, remove the cheesecake filling from the refrigerator, and divide it into three separate bowls.
  6. In one bowl, pour the Lime gelatin into the cheesecake filling, and stir well to blend. Add more of the powdered gelatin to the cheesecake filling to make the green/Lime color desired. Continue to stir the filling until the gelatin is dissolved into the filling. Continue the same steps with the Cherry and Orange gelatin - pouring the liquid gelatin into the filling and adding more powdered gelatin to make the color as needed, for the layers.
  7. When desired colors have been mixed, remove the Spring-form pan from the freezer, and starting with the green/Lime layer, pour the Lime filling in the Spring-form pan, on top of the graham cracker crust, and place the pan back in the freezer, for about 45 minutes, or until the filling is completely set. Place the cherry filling and Orange filling in the refrigerator. When the Green/Lime layer is set, remove the Spring-form pan from the freezer, and add the Cherry filling, to the pan, and place the pan back in the freezer, until the Pink/Cherry layer is set. When the Pink/Cherry layer is set, remove the pan from the freezer, and add the top, Orange layer to the pan. Place the pan back in the freezer, and leave in the freezer for at least four hours, or overnight for best results.
  8. When you're ready to serve the cheesecake, remove the pan from the freezer, and remove the Spring-form from the outside of the pan. Remove the bottom layer of the pan, and peel the Parchment paper from the bottom of the cheesecake, and place the cheesecake on a large dessert plate. Cut in 2 - 3 inch pieces. Serve, and Enjoy!

Notes

When you add the liquid gelatin to the cheesecake filling, it will become thinner, and more like a liquid batter, but not to worry, just pour it in the pan, and the gelatin in the gelatin will cause the filling to set, or become firm, and then freezing it speeds up the process. When you remove it from the freezer to serve, it will soften a little, but not melt, because the gelatin will stay set for quite a while.

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