Happy Cherries Gummy Cheesecake
The world of desserts is vast and colorful. There are thousands upon thousands of recipes for cookies, pies, cakes, and everything in between. But sometimes, we just want to snack on a couple of gummy cherries. But at the same time, we might also want a piece of cheesecake! Even though combining those two delicious desserts seems a challenge, we persevered and came up with an instant classic of a recipe! Creamy and rich cheesecake with a buttery graham cracker base and two types of jello on the inside made from the red and green parts of Happy Cherries to create a visually stunning and extremely delicious dessert experience. Check it out!
For the red jello:
- red cherry parts from Haribo Happy Cherries (1 bag)
- ⅔ cup water
- ⅔ cup lemon juice
- ¼ cup sugar
- 5 tsp unflavored gelatin powder
For the green jello:
- green stems from Haribo Happy Cherries (1 bag)
- ⅓ cup lemon juice
- 1 tsp unflavored gelatin powder
For the cake base:
- 4 oz graham crackers
- ½ stick unsalted butter, melted
- 1 tbsp sugar
For the cheesecake filling:
- 1¾ cups cream cheese
- ¼ cup plain yogurt
- 3 unripe bananas
- ⅓ cup water
- ⅓ cup sugar
- ½ tbsp lemon juice
- 1 tsp vanilla extract
- 1¼ cups heavy cream
- 3 tsp unflavored gelatin powder
- springform pan
1. Cut the Haribo Happy Cherries in two so that you have one bowl filled with the green stem parts and one bowl filled with the red cherry parts.
2. Put the red cherry parts in a bowl and add the water, sugar, lemon juice, and gelatin. Heat everything up until the gummy parts and gelatin have completely dissolved. Pour the warm jello into a deep, round dish and refrigerate for at least 2 hours.
3. Repeat the same process with the green stem parts, but don't add any sugar. Pour the green jello into a round dish and also refrigerate for at least 2 hours.
4. Crumble up the graham crackers and mix them with the melted butter and sugar. Transfer to a springform pan and press it down firmly. Refrigerate the cake base for at least 1 hour.
5. For the cheesecake filling, whip the cream cheese with the yogurt and sugar, then cut the unripe bananas into small pieces and bring them to a boil along with the water and sugar for about 5-10 minutes. Puree everything with an immersion blender and add the cooled banana mixture to the cream cheese mixture.
6. Mix the unflavored gelatin powder with a small amount of water and add to the rest of the cream cheese mixture, together with the whipped cream. Gently fold in the vanilla extract and lemon juice and spoon the finished cheesecake filling into a piping bag.
7. Use a small cookie cutter to cut small jello rolls out of the red jello. Add the rest of the jello back to a pot and melt them for later when you'll need them for the top of the cake.
8. Take the springform pan with the cake base out of the refrigerator and pipe a thin layer of cream cheese filling on top. Now place the red jello rolls in two circles on top of the cream cheese, as seen in the video. Pipe more of the cream cheese filling in the gaps between both red jello circles. The filling should have peaks that reach above the red jello.
9. Use a larger round cookie cutter to cut out a circle from the center of the green jello and remove it. Use the remaining outer ring to cover the cream cheese filling between the red jello rings. Make sure that both ends of the green jello ring are touching the red jello.
10. Carefully fill the springform pan with the rest of the cream cheese filling and smooth everything down. Refrigerate the cake for about 45 minutes. Once the cream cheese mixture is firm enough, you can pour the liquid red jello (from Step 7) over the top of the cake, then refrigerate the cake overnight.
This isn't your grandma's cheesecake! The Happy Cherries jello on the inside is what makes this cake truly unique and an absolute pleasure to cut into and serve to your friends and loved ones. They are definitely going to appreciate it no matter how old or young they may be!
Get the recipe for the Raspberry Jello Cake featured in the bonus video.