Cheesecake Jello
Indulge in a delightful fusion of creamy cheesecake and refreshing Jello with this no-bake Cheesecake Jello recipe! Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a vibrant, fruity Jello topping, this dessert is as stunning as it is delicious. Quick and easy to prepare, this no-bake treat sets perfectly in the fridge, making it an ideal make-ahead dessert for gatherings or special occasions. Customize the flavor with your favorite Jello mix, from classic strawberry to tropical mango, and watch as the colorful top layer becomes the centerpiece of your dessert table. Whether served as a sweet finale to a summer barbecue or a festive addition to holiday meals, this Cheesecake Jello is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 0.75 cups Powdered sugar
- 2 teaspoons Vanilla extract
- 1 cup Heavy whipping cream
- 3 ounces Jello mix (flavor of choice)
- 1 cup Boiling water
- 1 cup Cold water
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator to set while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese and mix until well combined.
In a separate chilled bowl, whip the heavy whipping cream until it forms stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to overmix.
Pour the cream cheese filling over the graham cracker crust, spreading it evenly. Refrigerate for at least 1 hour to firm up slightly.
In a small mixing bowl, dissolve the Jello mix in 1 cup of boiling water. Stir until completely dissolved, then add 1 cup of cold water and mix well.
Allow the Jello to cool to room temperature, but do not let it set completely. Once cool, carefully pour the Jello over the semi-firm cheesecake layer.
Refrigerate the entire cheesecake for at least 4-6 hours, or overnight, until the Jello layer is fully set.
Carefully remove the springform pan sides before serving. Slice and enjoy your Cheesecake Jello!
Nutrition Facts
Calories |
4820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.8 g | 452% | |
| Saturated Fat | 208.8 g | 1044% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1000 mg | 334% | |
| Sodium | 2973 mg | 129% | |
| Total Carbohydrate | 358.6 g | 130% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 251.7 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
