Jello Cheesecake Squares
Indulge in the perfect blend of creamy and fruity with these irresistible Jello Cheesecake Squares! Featuring a buttery graham cracker crust, a luscious cream cheese filling, and a vibrant layer of your favorite Jello flavor, this no-bake dessert is as stunning as it is delicious. With just 25 minutes of prep time and no oven required, it’s the ultimate crowd-pleaser for parties, family gatherings, or any time you crave a refreshing sweet treat. Each square delivers a delightful combination of textures—from the crisp crust to the airy, velvety filling topped with a jewel-toned gelatin layer. Serve these chilled squares for a beautiful, easy-to-make dessert that’s sure to impress! Perfect for warm-weather entertaining or a quick make-ahead option, these Jello Cheesecake Squares will quickly become your new go-to favorite.
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Recipe Information
Ingredients
- 2 cups (crushed) graham crackers
- 0.5 cup (melted) unsalted butter
- 0.33 cup granulated sugar
- 16 ounces (softened) cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 3 ounces (1 box) Jello gelatin mix (flavor of choice)
- 1 cup boiling water
- 0.5 cup cold water
Instructions
Prepare the crust: In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture into the bottom of a 9x9-inch baking dish to create an even crust layer. Use the back of a spoon to press down firmly. Refrigerate while preparing the filling.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread the cheesecake filling evenly over the refrigerated crust. Smooth the top with a spatula and place the dish back in the refrigerator.
Prepare the Jello layer: In a heatproof bowl, dissolve the Jello gelatin mix in 1 cup of boiling water. Stir until completely dissolved, then add 0.5 cups of cold water and mix well.
Allow the Jello to cool at room temperature for about 10 minutes, but do not let it set completely.
Pour the cooled Jello gently over the cheesecake layer. Tilt the dish slightly to ensure the Jello spreads evenly without disturbing the cheesecake filling.
Refrigerate the assembled dessert for at least 4 hours or until the Jello is fully set and the cheesecake layer is firm.
Once set, cut the dessert into squares and serve chilled. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.5 g | 462% | |
| Saturated Fat | 200.0 g | 1000% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 389.2 g | 142% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 328.9 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 762 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.
