By Lindy Van Schalkwyk, last updated on October 21, 2022
Our Hawaiian Jello cheesecake recipe consists of a quick and easy Jello no bake cheesecake with a pineapple jelly topping and simple garnishes.
We have taken a dessert that usually takes hours to make and set and developed a quick and easy recipe. It can be finished in less than 3 hours (including setting time). And, it’s packed with rich and refreshing tropical flavors.
What Is A Hawaiian Jello Cheesecake Recipe
When you search for “Hawaiian jello cheesecake recipe”, there isn’t any specific concept that comes up. Well, that’s because we have blended together a couple of dessert flavors and ideas to create this incredible monster of a cheesecake!
To start, we will be using the Jell-O No Bake Classic Cheesecake Mix. Then, we will top it with a delicious jelly layer made with Island Pineapple Jell-O. And finally, we garnish our cheesecake with pineapple decorations and maraschino cherries.
All in all, this recipe is intended to be quick and very easy. Virtually all of the components are already measured out. You only need to add a few extra ingredients and assemble the Hawaiian Jello cheesecake recipe.
What You Will Need To Make This Hawaiian Jello Cheesecake Recipe
Ingredients for the crust
- 1 box (11.1 ounces) Jell-O No Bake Classic Cheesecake Mix
- 2 tablespoons caster sugar
- 4 tablespoons salted butter, melted
- 1 1/2 cups milk, cold
- Pineapple extract, optional
Ingredients for the jelly layer
- 1 packet Jell-O Island Pineapple Mix
- 1 cup boiling water
- 3/4 cup ice water
Ingredients for the garnishes
- Whipped cream
- Canned pineapple rings, cut into pieces
- Maraschino cherries
Equipment
- 10-inch springform cake pan or pie dish
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Step by step instructions
Step 1: Make the cheesecake crust
Line your springform cake pan or pie dish with some non-stick baking paper on the bottom. Then, spray the sides with cooking spray to prevent the cheesecake from sticking at all.
To start, combine the crumbs inside the box with the caster sugar in a large mixing bowl. Then, add the melted butter and keep mixing until you have a uniformly wet crumb mixture.
Press the crumbs into your lined pie dish or springform cake pan. Use the back of a flat measuring cup or mug to level the crust. Make sure it’s packed in tightly. You can also press the crust up the sides a little bit (if you’d like).
Place the crust inside the fridge to set until you need it.
Step 2: Make the no-bake cheesecake batter
Place the cheesecake powdered mixture inside a large mixing bowl. Then, slowly add the cold milk while the mixer is running at medium speed.
Keep whisking until you have a completely smooth and thick cheesecake batter.
If you would like to add some pineapple extract to the batter itself, you can do so now.
Step 3: Set the cheesecake
Pour the cheesecake batter into your crust-lined cake pan. Then, level it out using a spoon, spatula, or offset palette knife.
Wrap the entire dish in plastic or saran wrap. Place the cheesecake inside the fridge and allow it to set for at least 1 hour or until it has been fully set.
Step 4: Make the pineapple jelly
While your cheesecake is setting, start making the jelly. Don’t make it too far in advance, otherwise, it will set completely.
Combine the pineapple jelly powder with boiling water. Whisk until all of the powder has dissolved. Then, add the ice water to the mix and stir it well.
Place the liquid inside the fridge to cool down. After about 10 minutes you can remove it.
Step 5: Add the jelly layer to the cheesecake
Once your no-bake cheesecake has been completely set and the pineapple jelly mixture is cooled, you can start assembling the cheesecake.
Carefully pour the pineapple jelly liquid onto the set cheesecake. Only pour as much as you need, or as much as the baking dish can take.
Gently tap the dish a couple of times so any air bubbles can come to the surface and pop.
Then, place the cheesecake back into the fridge. Leave the dessert until the jelly has set completely.
Step 6: Decorate your Hawaiian Jello cheesecake recipe
Remove the cheesecake from the fridge. If you can and want to, remove it from the springform pan. If it’s inside the pie dish, leave it there.
Then, garnish the cheesecake with piped dollops of whipped cream around the edge. Place a piece of pineapple and a maraschino cherry on each dollop.
Serve the cheesecake immediately and store any leftovers in the fridge – if you’re lucky enough to have some!
Expert Tips And Tricks
- For some more texture, you can add crushed or roughly chopped pineapple pieces into the jelly layer before it sets completely. We don’t recommend adding pineapple pieces inside the cheesecake batter. If might prevent it from setting.
- You can make any pineapple topping that you’d like. We decided to keep it simple. But, go have a look on our website for loads of pineapple topping recipe ideas.
- A fun idea to make this cheesecake more interesting is to make individual cheesecake cups. You can still use our Hawaiian Jello cheesecake recipe. But divide it between the cups in a muffin or cupcake pan.
Preparations Times And Servings
| Preparation Times | Setting Times | Servings |
| 20 minutes | 2-3 hours | 4-6 |
Final Thoughts – Our Easy And Quick Hawaiian Jello Cheesecake Recipe
We hope that you have enjoyed this Hawaiian Jello cheesecake recipe of ours. It’s a unique twist on a traditional pineapple cheesecake and even takes a lot less time to make!
FAQs
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Easy Hawaiian Jello Cheesecake Recipe (Only Takes 3 Hours)
Equipment
- 10-inch springform cake pan or pie dish
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the crust
- 1 box (11.1 ounces) Jell-O No Bake Classic Cheesecake Mix
- 2 tablespoons caster sugar
- 4 tablespoons salted butter, melted
- 1 1/2 cups milk,melted
- Pineapple extract, optional
Ingredients for the jelly layer
- 1 packet Jell-O Island Pineapple Mix
- 1 cup boiling water
- 3/4 cup ice water
Ingredients for the garnishes
- Whipped cream
- Canned pineapple rings, cut into pieces
- Maraschino cherries
Instructions
- Make the cheesecake crustLine your springform cake pan or pie dish with some non-stick baking paper on the bottom. Then, spray the sides with cooking spray to prevent the cheesecake from sticking at all.To start, combine the crumbs inside the box with the caster sugar in a large mixing bowl. Then, add the melted butter and keep mixing until you have a uniformly wet crumb mixture.Press the crumbs into your lined pie dish or springform cake pan. Use the back of a flat measuring cup or mug to level the crust. Make sure it's packed in tightly. You can also press the crust up the sides a little bit (if you'd like).Place the crust inside the fridge to set until you need it.1 box (11.1 ounces) Jell-O No Bake Classic Cheesecake Mix, 2 tablespoons caster sugar, 4 tablespoons salted butter, melted
- Make the no-bake cheesecake batterPlace the cheesecake powdered mixture inside a large mixing bowl. Then, slowly add the cold milk while the mixer is running at medium speed.Keep whisking until you have a completely smooth and thick cheesecake batter.If you would like to add some pineapple extract to the batter itself, you can do so now.1 box (11.1 ounces) Jell-O No Bake Classic Cheesecake Mix, 1 1/2 cups milk,melted, Pineapple extract, optional
- Set the cheesecakePour the cheesecake batter into your crust-lined cake pan. Then, level it out using a spoon, spatula, or offset palette knife.Wrap the entire dish in plastic or saran wrap. Place the cheesecake inside the fridge and allow it to set for at least 1 hour or until it has been fully set.
- Make the pineapple jellyWhile your cheesecake is setting, start making the jelly. Don't make it too far in advance, otherwise, it will set completely.Combine the pineapple jelly powder with boiling water. Whisk until all of the powder has dissolved. Then, add the ice water to the mix and stir it well.Place the liquid inside the fridge to cool down. After about 10 minutes you can remove it.1 packet Jell-O Island Pineapple Mix, 1 cup boiling water, 3/4 cup ice water
- Add the jelly layer to the cheesecake Once your no-bake cheesecake has been completely set and the pineapple jelly mixture is cooled, you can start assembling the cheesecake.Carefully pour the pineapple jelly liquid onto the set cheesecake. Only pour as much as you need, or as much as the baking dish can take.Gently tap the dish a couple of times so any air bubbles can come to the surface and pop.Then, place the cheesecake back into the fridge. Leave the dessert until the jelly has set completely.
- Decorate your Hawaiian Jello cheesecake recipeRemove the cheesecake from the fridge. If you can and want to, remove it from the springform pan. If it's inside the pie dish, leave it there.Then, garnish the cheesecake with piped dollops of whipped cream around the edge. Place a piece of pineapple and a maraschino cherry on each dollop.Serve the cheesecake immediately and store any leftovers in the fridge - if you're lucky enough to have some!Whipped cream, Canned pineapple rings, cut into pieces, Maraschino cherries
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.