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!
Happy Cherries Gummy Cheesecake
Equipment
- Saucepan
- Springform cake pan
- Immersion blender
- Piping bag
Ingredients
- 1 bag Haribo Happy Cherries red cherry parts
- 2/3 cup lemon juice
- 2/3 cup water
- 1/4 cup sugar
- 1 tbsp unflavored gelatin powder
- 1 bag Haribo Happy Cherries green stems
- 1/3 cup lemon juice
- 1/3 cup water
- 1 tsp unflavored gelatin powder
- 1 cup graham cracker crumbs
- 1/2 stick butter melted
- 1 tbsp sugar
- 3 unripe bananas sliced
- 1/2 cup sugar
- 1/3 cup water
- 1 3/4 cups cream cheese
- 1/4 cup plain yogurt
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/2 tbsp lemon juice
- 3 tsp unflavored gelatin powder
- 1 1/4 cups heavy cream
- fresh cherries for decoration
- mint leaves for decoration
Instructions
- Cut the red cherry parts off of the Haribo Happy Cherries and add them to a bowl. Place the green stem parts in a second bowl.
- For the red jello, add the red gummy cherry parts, lemon juice, water, sugar, and gelatin powder to a saucepan and heat until the gummy parts and gelatin have completely dissolved. Pour the red liquid jello into a deep, round dish and refrigerate for at least 2 hours.
- Repeat the process with the green gummy stem parts, lemon juice, water, and gelatin powder. Pour the green liquid jello into a round dish and refrigerate for at least 2 hours.
- For the graham cracker crust, combine the graham cracker crumbs with the melted butter and sugar. Press the mixture into the bottom of a 7-inch springform cake pan and refrigerate for at least 1 hour.
- For the cheesecake cream, add the unripe banana slices, sugar, and water to a saucepan over medium heat and bring to a boil. Pour the banana mixture into a bowl, let cool, and puree with an immersion blender. Combine the cream cheese, plain yogurt, sugar, vanilla extract, lemon juice, and gelatin powder. Gently fold the cream cheese mixture into the banana puree. Whip the heavy cream until stiff peaks form and fold the whipped cream into the banana cream cheese mixture. Transfer the cheesecake cream to a piping bag.
- Cut about 30 small cylinders out of the red jello and set the rest of the jello aside for later.
- Pipe a thin layer of the cheesecake cream over the graham cracker crust and arrange the red jello cylinders in 2 circles on top of the cream. Completely fill the gaps between the red jello circles with more of the cheesecake cream and continue piping the cream so that it sits higher than the red jello circles.
- Cut out a circle from the center of the green jello and discard it. Carefully place the remaining outer green jello ring over the red jello circles and press it down on either side. Pipe the rest of the cheesecake cream over the green jello ring, smooth out the top, and refrigerate the cake for 45 minutes.
- Once the cheesecake cream is firm enough, reheat the remaining red jello in a saucepan and pour the liquid on top of the cake. Transfer the cake pan to the refrigerator and chill overnight. Decorate the cheesecake with fresh cherries and mint leaves before serving.
VIDEO
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!