This simple no-bake Jello Cheesecake is going to become your go-to summer favorite. The best part? Preparing this tart filling over a crunchy graham cracker crust is a cinch.
Cheesecake doesn’t have to be difficult to make. In fact, this easy no-bake recipe may be the tastiest and creamiest cheesecake you’ve ever tried. And it’s beginner-friendly, too!
Is No Bake Jell-O Cheesecake Good?
This cheesecake recipe isn’t exactly the same as traditional cheesecake but it is a quick and easy option that really does have the same great flavor.
What Is In Jello No Bake Cheesecake?
Thanks to the Jell-O No Bake Classic Cheesecake Dessert Mix, you can whip up a quick alternative without breaking a sweat. Each package comes with the filling and pie crust mix. Just add sugar, butter, and milk. In 15 minutes, your no-bake cheesecake is ready to taste.
Ingredients You’ll Need
- graham crumbs
- granulated sugar
- butter
- boiling water
- lemon Jell-O
- cream cheese
- powdered sugar
- lemon juice
- whipped topping
- whipped cream(optional)
- fresh strawberries(optional)
(Note: Full recipe is at the bottom of the post)
How to Make Jell-O Cheesecake
Step 1: Make the Graham Crumb Crust
- Combine graham crumbs and sugar in a small bowl.
- Whisk in the melted butter slowly.
- Pour the mixture into a springform pan and press down gently with a fork. The mixture should just cover the bottom of the pan in a single, even layer.
- Chill in the fridge while you work on the filling.
Step 2: Make the Cheesecake Filling
- Stir Jell-O into boiling water and whisk until completely dissolved. Set aside.
- Beat the cream cheese in a large bowl until softened.
- Whisk in powdered sugar and lemon juice.
- When the Jell-O mixture is fully cooled, beat it into the cream cheese with a stand mixer or handheld mixer on a low setting. Be sure to add the Jell-O to the cream cheese gradually.
- Fold in the thawed whip cream and blend until combined.
- Pour the filling over the graham crust.
- Place the pan into the fridge and allow to chill for at least 6 hours.
- Before serving, slide a very thin knife along the edge of the pan to loosen the cheesecake filling. Then release the springform pan from the cake.
- Top with extra whipped cream and fresh berries if desired.
Tips and Tricks
- If you go with a strawberry additive, skip the lemon juice the original recipe calls for.
- Use orange Jell-O instead of lemon for an orange creamsicle-flavored cheesecake.
- If you choose to use a premade crust, buy 2. This recipe makes enough filling for 2 of the standard 8-inch graham pies.
How To Store Jello Cheesecake
- How to store: Keep cheesecake in the refrigerator and cover with plastic or foil. It can keep for up to 3 days.
- How to freeze: This no-bake cake can be stored in individual slices or whole. Once the cake is chilled all the way through, you can cut slices and wrap them individually in plastic wrap to freeze. Do not freeze any toppings. Store in an airtight, freezer-safe container.
- Store in the freezer for 3 to 4 months for best results. You can also store it for 6 to 8 months, but it may not be as tasty. Thaw overnight in the fridge and add toppings before serving.
How Much Milk Do You Put In Jell-O No Bake Cheesecake?
You’ll need 1-1/2 cups of cold milk per 1 package (11.1 oz.) of a Jell-O No Bake Real Cheesecake Dessert.
Can You Add Strawberry Jell-O To Cheesecake?
Of course! Strawberry goes perfectly with cheesecake. The strawberry powder can even help your no-bake cheesecake set better. It results in a perfectly smooth texture that is similar to a mousse.
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Jell-O Cheesecake Recipe
Ingredients
Graham Crumb Crust
- 2 cups graham crumbs
- 2 tablespoons granulated sugar
- 1 stick butter melted (8 tablespoons)
Cheesecake Filling
- 3/4 cup boiling water
- 4- ounce envelope lemon Jell-O
- 24 ounces brick cream cheese
- 1 cup powdered sugar
- 2 tablespoons lemon juice freshly squeezed
- 8- ounce tub whipped topping (Cool Whip or similar)
Toppings (Optional)
- whipped cream
- fresh strawberries
Instructions
Graham Crumb Crust
- Combine graham crumbs and sugar in a small bowl.
- Whisk in the melted butter slowly.
- Pour the mixture into a springform pan and press down gently with a fork. The mixture should just cover the bottom of the pan in a single, even layer.
- Chill in the fridge while you work on the filling.
Cheesecake Filling
- Stir Jell-O into boiling water and whisk until completely dissolved. Set aside.
- Beat the cream cheese in a large bowl until softened.
- Whisk in powdered sugar and lemon juice.
- When the Jell-O mixture is fully cooled, beat it into the cream cheese with a stand mixer or handheld mixer on a low setting. Be sure to add the Jell-O to the cream cheese gradually.
- Fold in the thawed whip cream and blend until combined.
- Pour the filling over the graham crust.
- Place the pan into the fridge and allow to chill for at least 6 hours.
- Before serving, slide a very thin knife along the edge of the pan to loosen the cheesecake filling. Then release the springform pan from the cake.
- Top with extra whipped cream and fresh berries if desired.
Storing Leftovers
- Leftovers will keep in the fridge for up to 3 days. Keep the cake covered in plastic wrap.
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