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Colorful Gelatin Cheesecake

by Spencer Kombol featured in How To Make Mesmerizing Brazilian Desserts


for 8 servings


  • 5 ½ oz
    graham cracker, finely ground (155 g)
  • 9 tablespoons
    butter, melted


  • 1 pack gelatin, cherry flavor
  • 1 pack gelatin, lime flavor
  • 1 pack gelatin, pineapple flavor
  • 1 ⅘ cups
    boiling water, 2/3 cup (160 ml) for each flavor (430 mL)
  • 1 ⅘ cups
    cold water, 2/3 cup (160 ml) for each flavor (430 mL)

Cream cheese filling

  • 14 oz
    sweetened condensed milk, 1 can (415 mL)
  • 7 oz
    cream uht, 1 box (205 mL)
  • 10 ½ oz
    cream cheese, 1 pack, at room temperature (300 g)
  • ⅓ cup
    water (80 mL)
  • 2 packs unflavored gelatin powder
  • mixed berry sauce
    Calories 577
    Fat 43g
    Carbs 42g
    Fiber 0g
    Sugar 32g
    Protein 9g

Estimated values based on one serving size.



  1. Mix crushed graham crackers and butter in a bowl.
  2. Transfer the mixture to the bottom of a 9-inch (23 cm) springform pan, spread evenly. Set aside.
  3. Place each gelatin flavor in separate bowls, dissolve with ⅔ cup (160 ml) hot water, then, add more ⅔ cup (160 ml) cold water.
  4. Refrigerate for 2-3 hours or until set.
  5. Cut the gelatin into small pieces, reserve.
  6. For the cream cheese filling in a bowl, mix condensed milk, cream, cream cheese until well combined.
  7. Hydrate the unflavored gelatin and microwave for 20 seconds to dissolve.
  8. Add the gelatin in the cream cheese mixture and mix well.
  9. Place the flavored gelatin pieces over the cheesecake crust.
  10. Pour the cream cheese mixture over the gelatin carefully.
  11. Refrigerate for 3-4 hours or until set.
  12. Garnish with mixed berry sauce.
  13. Enjoy!




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