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Jello No-bake Cheesecake

This is an extremely fun recipe that you have to try! It’s basically fool-proof! This no-bake jello cheesecake recipe uses a basic cheesecake batter, but also includes jello.
Prep Time8 mins
Cook Time30 mins
Total Time38 mins
Course: Dessert
Cuisine: American
Keyword: best sweet potato cheesecake recipe, jello no bake cheesecake, jello no bake cheesecake instructions, jello no bake cheesecake recipe
Servings: 10

Equipment

  • Food processor, optional
  • 9 / 10-inch springform cake pan (or regular cake pan)
  • Mixing bowls
  • Electric hand or stand mixer
  • Silicone or rubber spatula

Ingredients
  

Ingredients for the Graham Cracker Crust

  • 2 cups crushed graham crackers
  • 1/3 cup fine white sugar castor sugar
  • 7 tablespoons salted butter melted

Ingredients for the Jello no-bake Cheesecake Filling

  • ¾ cup boiling water
  • 4- ounce raspberry jello
  • 24 ounces full fat cream cheese softened
  • 1 cup confectionery’s sugar powdered sugar
  • 1 tablespoon lemon juice
  • 1 ½ cups whipping cream

Instructions

  • Place the whole graham crackers inside a food processor and blend them until a fine crumb form. Then, add the fine white sugar and mix it in. While the food processor is running at a low speed, slowly add the melted butter until the ingredients are well combined.
  • If you don’t have a food processor, you can simply combine crushed graham crackers, fine sugar, and melted butter using a spatula.
  • Next, press the graham cracker crumb into the bottom of a 9 or 10-inch springform pan. Make sure the crust is even and tightly packed. Use the bottom of a flat measuring cup to help pack the crumb inside.
  • Then, you should chill the base inside the fridge for at least 2 hours before adding your cheesecake filling.
  • First, combine the boiling water and jello. Stir the mixture until all of the jello granules have been dissolved. Then, allow the jello to cool completely while preparing the rest of your filling.
  • In a mixing bowl or the bowl of your stand mixer, beat the softened cream cheese until it is light and fluffy. Then, add the confectionery’s sugar and lemon juice. Make sure to mix the ingredients together until they are well combined.
  • Next, while the mixer is running at a low speed, slowly add the completely cooled jello mixture. Make sure to scrape the sides to ensure that all of the ingredients are well incorporated. Set aside the mixture.
  • Now, whip the heavy cream until it reaches medium peaks. You can also use store-bought whipped cream.
  • Finally, gently fold the cream mixture into the jello base until it is evenly mixed.
  • Once your filling is made and the crust has rested for at least 2 hours, you can assemble the cheesecake. Gently spoon the mixture into the springform pan and make sure the top is smooth.
  • Place the assembled cheesecake inside the fridge. Allow it to set for at least 6 hours or until the filling has completely set.
  • Once you are ready to serve your jello no-bake cheesecake, loosen the cheesecake from the pan using a sharp and thin knife. Then, unclamp the sides of the springform pan and remove.

Notes

Tips and Tricks for this Cheesecake Recipe

To save time, you can pre-make and freeze the crust inside of the springform pan until you are ready to use it. Simply wrap the entire pan with plastic or saran wrap and place it in the freezer. It will last up the 3 months. To thaw, simply place it inside the fridge for an hour before adding your cheesecake filling.