Easy No Bake Jello Cheesecake
Indulge in the perfect blend of creamy and refreshing with this Easy No Bake Jello Cheesecake—a simple, crowd-pleasing dessert that’s bursting with flavor! Featuring a buttery graham cracker crust and a luscious, velvety filling made from your favorite flavored Jello, cream cheese, and whipped cream, this no-bake recipe is ready in just 20 minutes of prep time. There’s no need to turn on the oven, making it a go-to dessert for hot summer days or last-minute celebrations. Whether you top it with a dollop of whipped cream, fresh fruit, or serve it classic and plain, this chilled cheesecake guarantees a light yet satisfying treat for all. Easy, customizable, and utterly irresistible, this recipe will quickly become a staple in your dessert rotation!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 5 tablespoons Unsalted butter (melted)
- 1 package (3 ounces) Jello powdered dessert mix (any flavor)
- 1 cup Boiling water
- 16 ounces Cream cheese (softened)
- 0.5 cup Powdered sugar
- 1 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
Instructions
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Refrigerate the crust while preparing the filling.
In a large mixing bowl, dissolve the Jello mix in the boiling water. Stir well until completely dissolved. Set aside to cool slightly.
In another large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar to the cream cheese and beat until fully incorporated.
Pour the slightly cooled Jello mixture into the cream cheese mixture. Beat until well-combined and smooth.
In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
Gently fold the whipped cream into the Jello and cream cheese mixture until fully combined.
Pour the cheesecake filling over the prepared crust in the springform pan and smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours or until fully set.
Once set, carefully remove the sides of the springform pan. Slice and serve chilled. Optionally, garnish with whipped cream or fresh fruit.
Nutrition Facts
Calories |
4136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.4 g | 403% | |
| Saturated Fat | 184.5 g | 922% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 276.5 g | 101% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 168.9 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 749 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.
