Rainbow Sherbet Cheesecake (No-Bake)

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Rainbow Sherbet Cheesecake is a no-bake dessert with a yummy graham cracker crust and tastes just like rainbow sherbet!

If you are as in love with cheesecakes as I am, you are in luck. We have so many great cheesecake recipes to try here!

Rainbow Sherbet Cheesecake

Are you one of those people like me, that calls it Sherbert? I learned a long time ago I had been saying it incorrectly but once you’ve been using a word for roughly two decades, it’s hard to stop!

I do love the sherbet flavor so whether I’m saying it right or wrong, I’m totally digging this dessert.

Ingredients You’ll Need

  • Jello. In flavors cherry, lime and orange.
  • Cream Cheese. Make sure to let this soften to room temperature before blending.
  • Heavy Cream.
  • Sugar.
  • Graham Crackers. You can also now find the crumbs already box for you in the baking aisle.
  • Butter.

How to Make Sherbet Cheesecake

  1. Make Crust. Mix crumbs, sugar and butter. Press the crust into the bottom of a springform pan lined with parchment paper.
  2. Make Cream. Whip heavy cream and sugar together until stiff peaks form. Place the bowl in the fridge.
  3. Make Jello. Place each of the Jello flavors in small bowls and add boiling water to each. Let the Jello begin to cool.
  4. Make Cheesecake. Separate the whipped cream into three bowls and add each Jello flavor to a different bowl to make three flavors.
  5. Layer. On top of the crust, layer the green cheesecake mixture and refrigerate until set. It usually takes about 45 minutes. Continue the same steps with the other two colors.
  6. Enjoy. Once all layers are set, remove the cake from the pan, slice and enjoy.

Rainbow Sherbet Cheesecake is a no-bake dessert with a yummy graham cracker crust and tastes just like rainbow sherbet!

Keep this dessert refrigerated for 3-5 days. The colors will start to run together after a few days but don’t worry, it’s still delicious!

You can add some dollops of icing around the edges and even add some rainbow sprinkles for decoration. I think this will make a really fun summer birthday dessert.

Rainbow Sherbet Cheesecake

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Black Forest Cheesecake

Rainbow Sherbet Cheesecake
5 from 1 vote

Rainbow Sherbet Cake

Rainbow Sherbet Cheesecake is a no-bake dessert with a yummy graham cracker crust and tastes just like rainbow sherbet!
Servings: 10 servings
Prep: 25 minutes
Set time: 3 hours
Total: 3 hours 25 minutes


Crust Ingredients

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

Cheesecake Ingredients

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


Crust Directions

  • 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 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.

Cheesecake Directions

  • 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.
  • 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 JELLO in separate large Ramekins.
  • When the water boils, pour 1/3 of the water into each of the Ramekins, and stir the JELLO until dissolved. (Use separate spoons to stir the JELLO, so the colors and flavors are not blended together).
  • Allow the JELLO to cool to room temperature.
  • When the JELLO 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 JELLO into the cheesecake filling, and stir well to blend.
  • Add more of the powdered JELLO to the cheesecake filling to make the green/Lime color desired.
  • Continue to stir the filling until the JELLO is dissolved into the filling.
  • Continue the same steps with the Cherry and Orange JELLO - pouring the liquid JELLO into the filling and adding more powdered JELLO 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!

Last Step:

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NOTE: When you add the liquid JELLO 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 JELLO 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.


Calories: 302kcal | Carbohydrates: 28g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 142mg | Potassium: 73mg | Fiber: 1g | Sugar: 26g | Vitamin A: 809IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg


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