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Ocean Water Jelly Cheesecake

A stunning, beach-themed layered dessert featuring a graham cracker crust, a creamy blue no-bake cheesecake layer, and a crystal-clear teal ocean jelly layer topped with edible chocolate seashells.
Print Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 pinch sea salt
No-Bake Cheesecake Layer
  • 16 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream cold
  • 1 drop blue gel food coloring
Ocean Jelly Layer
  • 2 envelopes unflavored gelatin powder about 2 tbsp
  • 0.5 cup cold water
  • 2 cups clear liquid e.g., white grape juice or clear soda
  • 0.25 cup granulated sugar
  • 1 drop teal gel food coloring
Decorations
  • 0.5 cup white chocolate chips melted
  • 0.25 cup pink candy melts melted

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Silicone seashell molds

Method
 

  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, melted butter, and salt. Press into a 9-inch springform pan and bake for 10 minutes. Cool completely.
  2. Melt white and pink chocolates and pour into silicone molds to create seashells and coral. Chill until set.
  3. Whip heavy cream to stiff peaks. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Add blue food coloring for a pale blue tint.
  4. Fold whipped cream into the cream cheese mixture. Pour over cooled crust, smooth the top, and chill for 3-4 hours until firm.
  5. Bloom gelatin in cold water for 5 minutes. Heat clear liquid and sugar until simmering, then whisk in the bloomed gelatin until dissolved. Add a drop of teal food coloring.
  6. Let the liquid gelatin cool to room temperature. Arrange some white chocolate seashells on the firm cheesecake layer.
  7. Carefully pour the cooled liquid gelatin over the back of a spoon onto the cheesecake. Chill for at least 4 hours or overnight until set.
  8. Remove from pan, decorate the top with remaining chocolate shells and coral, and serve.

Notes

It is critical to let the gelatin liquid cool to room temperature before pouring it over the cheesecake; if it is too hot, it will melt the cream cheese and blur the distinct layers.