Jello Cheesecake Recipe
User Reviews
5
Jello Cheesecake Recipe
Description
The Jello Cheesecake Recipe starts with a graham crumb crust made by mixing crumb crumbs and sugar with melted butter, pressed into a springform pan. This crust provides a sweet, buttery base that contrasts with the creamy filling and is chilled while preparing the filling.
The filling blends softened cream cheese with powdered sugar and fresh lemon juice for tang. Lemon gelatin dissolved in boiling water is cooled before gradually mixed into the cream cheese mixture at low speed, ensuring smooth incorporation. Finally, thawed whipped topping is folded in for a lighter, airy texture.
After spooning the filling atop the crust and smoothing, the cheesecake requires at least six hours of refrigeration to set firmly. It is served chilled, garnished with whipped cream and fresh berries, offering a balance of creamy richness and bright citrus flavor.
Leftovers should be stored covered in the refrigerator to maintain freshness and texture.
Ingredients
Graham Crumb Crust
- 2 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 10 tablespoons butter melted, unsalted
Cheesecake Filling
- 3/4 cup water boiling
- 4 oz package lemon gelatin mix
- 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
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.
Notes
- Keep the cheesecake covered and refrigerated to preserve its texture and freshness.
- Allow the gelatin mixture to reach room temperature before blending to avoid clumps in the filling.
- Chill the crust before adding filling to help it set firmly and prevent sogginess.
User Reviews
Overall Rating
5
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