Jello Cheesecake Recipe

Name: Jello Cheesecake Recipe
Prep time: 30 min
Total time: 6 h 30 min
Yield: 10 slices
Ingredients: 2 1/4 cups graham crumbs; 2 tablespoons sugar; 10 tablespoons unsalted butter; 3/4 cup boiling water; 4 oz package lemon jello; 24 oz cream cheese; 1 cup powdered sugar; 2 tablespoons lemon juice; 8 oz tub whipped topping; Whipped Cream; berries

User Reviews

5.0

165 reviews

Excellent

Prep Time
30 mins
Chilling
6 hrs
Total Time
6 hrs 30 mins
Servings
10 slices
Course
Dessert
Cuisine
American

Jello Cheesecake Recipe

Steven Mason

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This easy jello cheesecake is completely no-bake and perfect for summer! You'll love the tangy, creamy filling and graham cracker crust.

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Ingredients

Servings

Graham Crumb Crust

2 1/4 cups graham crumbs
2 tablespoons sugar
10 tablespoons unsalted butter melted

Cheesecake Filling

3/4 cup boiling water
4 oz package lemon jello
24 oz cream cheese use full fat, brick-style
1 cup powdered sugar
2 tablespoons lemon juice freshly squeazed
8 oz tub whipped topping

To Serve

Whipped Cream
berries

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Instructions

Graham Crumb Crust

In a medium bowl, stir together the graham crumbs and sugar.
Stir in the melted butter.
Press the mixture into the bottom and up the sides of a springform pan the mixture will not go up all the way up to the top of the sides).
Place in the fridge as you make the filling.

Cheesecake Filling

Sprinkle the jello into the boiling water. Stir the mixture for the jello to dissolve. Set aside as you make the rest of the filling.
In a large bowl, beat the cream cheese until soft.
Mix in the powdered sugar, followed by the lemon juice.
Ensure that the jello mixture is cooled to room temperature. With the mixer on low speed, beat the jello into the cream cheese mixture a little at a time. Turn off the mixer and scrape down the sides of the bowl as necessary.
Carefully fold the thawed whipped topping into the mixture until it's evenly mixed.
Spoon the filling overtop of the crust and smooth the top.
Place in the fridge for 6 hours, or until set.
When ready to serve, carefully run a thin, sharp knife around the edges of the springform pan. Carefully unclamp the edges of the springform pan.
Optionally, top the cheesecake with whipped cream and berries.