For red velvet crust:
- 2 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- Red gel food coloring
- 1 teaspoon strawberry extract
- 1 cup fresh strawberry, sliced
For cheesecake layer:
- 16 oz. cream cheese, softened
- 2 cups heavy cream
- 2 cups powdered sugar, divided
- 1 teaspoon vanilla extract
- 3.3 oz. box berry blue Jello
- 1 cup boiling water
- ½ cup fresh blueberries
For topping:
- 2 cups whipped cream
- Fresh strawberries, optional
- Fresh blueberries, optional
How to Make It
To make red velvet crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, strawberry extract and red food coloring, mix until evenly moistened
- Press crumb mixture onto the bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, set in the freezer to firm while making cheesecake layer
To make cheesecake layer:
- In a large bowl place berry blue Jello gelatin, add 1 cup boiling water and stir for a few minutes until gelatin dissolve completely, set aside to cool for few minutes
- In medium bowl, mix cream cheese and 1 cup powdered sugar until smooth and creamy
- In separate bowl, mix heavy cream until soft peaks form, add 1 cup powdered sugar, vanilla extract and continue mixing until stiff peaks form
- Add ½ of whipped cream mixture to cooled blue gelatin and whisk to blend, set aside
- Fold remainder of whipped cream mixture into cream cheese mixture
To assemble:
- Arrange a thin layer of strawberries over the red velvet crust
- Spread the cream cheese mixture over the layer of strawberries then spread fresh blueberries over cream cheese layer
- Gently spread blue whipped cream mixture over fresh blueberries layer
- Set in the fridge to firm
- Refrigerate for at least 3-4 hours
- When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
- Top with whipped cream
- Before serving arrange fresh berries on top
- Store in the fridge
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