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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.
Where are all the cheesecake fans at? Today’s simple recipe is sure to become a family favorite. It’s quick, easy and delicious – just like our No Bake Chocolate Cheesecake, Cheesecake Bites, and Cheesecake Brownies.
Jello No Bake Cheesecake – it’s so easy!
I love cheesecake recipes – whether it’s classic New York Cheesecake or decadent chocolate cheesecake. Nothing beats the velvety smooth texture and rich, creamy flavor.
But did you know you can make a delicious no-bake cheesecake using jello?
Yes – you can! And today I’m going to show you how simple it is! This easy recipe is a lemon jello cheesecake recipe that has delicious lemon flavor and crunchy, graham cracker crust.
Using jello in the recipe acts as flavor for the cheesecake. Not only that, but it also helps the cheesecake set properly.
You end up with a texture that’s not too dense or heavy – but instead is super smooth with an almost mousse-like consistency.
How to Make Jello Cheesecake
CRUST. I love the graham crumb crust – so this recipe makes enough to go along the bottom and up the edges. You’ll mix together graham cracker crumbs, a little sugar and melted butter, then press it into the tin.
JELLO. Dissolve one 4 oz package of jello in 3/4 cup of boiling water. Note that you will not follow the preparation instructions on the jello package. Make sure to give the mixture a stir so that the jello dissolves. Then as the jello mixture cools, you’ll make the rest of the filling.
FILLING. Beat the cream cheese and powdered sugar until it’s soft with no lumps. Make sure to use full-fat, brick-style cream cheese here.
COMBINE. Then, carefully mix in the cooled jello mixture and a little lemon juice. You want to do this slowly, and ensure that the jello is 100% cooled before going ahead. Then it’s time to gently fold in the whipped topping.
CHILL. Spoon the mixture into the pan, smooth the top, and then pop the cheesecake in the fridge to chill. It will need to chill for at least 6 hours before serving. So I typically make it the night before I plan to serve it.
DECORATE. I like to decorate the cheesecake with some whipped cream and berries, or you could spoon a dollop of lemon curd on top of each piece.
flavor Variations
You can easily make this jello cheesecake with other varieties of jello too. My favorites are:
- For a strawberry jello cheesecake, omit the lemon juice from the recipe and use strawberry jello.
- For an orange creamsicle jello cheesecake, instead of lemon juice use 2 tablespoons of orange zest. Then use orange jello instead of lemon jello.
- For raspberry jello cheesecake, omit lemon juice and use raspberry jello.
- For lemon/blueberry, keep cheesecake as is and top with fresh blueberries.
Note that this recipe makes too much filling for a store-bought, 8-inch graham crumb pie crust. If you’d like to use a pre-made pie crust, buy 2. The filling recipe will be enough to fill both.
recipe TIPS + FAQ
JUST in case you have leftovers, here are a few tips for storing a no bake cheesecake:
- How to store? This cheesecake must be stored in a cold place. Cover loosely with plastic wrap or foil. The cheesecake will last for 5-7 days in the refrigerator.
- How to freeze? You can freeze the cake whole or in slices. Once chilled, remove the cake from the baking pan, slice if desired, and wrap with plastic wrap (do not add toppings). Store in an airtight container or wrap again with foil. Label the contents and include the date packaged.
- Store in the freezer for 3-4 months for best quality but can safely be stored for 6-8 months. To eat: thaw overnight in the fridge, add toppings and enjoy!
We typically like to make this a day AHEAD OF TIME for holidays and special occasions. 😉
For more lemon desserts, be sure to try:
Jello Cheesecake Recipe
Equipment
- 9-inch springform pan
Ingredients
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband loves cheese cake but baked cheese cake is just to heavy. I make this version and now it’s his favorite cheese cake. I’ve made it so many times and I’m always asked for the recipe. I’m going to make this for my wine group but in a 9×13 pan and top it with strawberries and blue berries.
Can I skip the crust?
Could you substitute real heavy whipped cream for the whipped topping?
24 oz cream cheese is too much. Make sure jello added is 4 oz not less or more
4 oz package lemon jello
this is very old recipe back then was 4 oz now comes in 3 oz box just add 2 tlbs more
24 oz cream cheese use full fat, brick-style
this should say two blocks 4 oz cream cheese = 8oz not 24 oz of cream cheese
need to fix this recipe thanks rod
Is it 24 Oz or 2 (4 oz) boxes?
I hate too sound dumb but…does thid take like a strong lemonflavor? I know regular cheesecakes call for lemon juice and you don’t taste it in the cake so I was just wondering if this is an actual lemon flavored cheesecake? And if so can I just use plain gelatin but then I don’t know where I’d get my flavor I don’t know I should probably just stick to the Box cheesecake LOL
No, not a dumb question at all! It definitely is lemon, since there is lemon juice and lemon jello in it. You can totally switch up the flavor by using different flavored jellos. I haven’t tried the recipe using plain gelatin, but you could certainly give it a try! Perhaps by still using the 2 Tbsp of lemon juice with the cream cheese and cool whip in there too, it could yield more of the classic cheesecake flavor? I’m honestly not totally sure since I haven’t made it that way. If you give it a try, you’ll have to let us know how it turns out.
Could I make the cream cheese filling and serve it in dessert glasses?
Yes, I’m sure you could!
I think this is my new favorite summer dessert. It turned out absolutely fantastic!!
This was so good! I love a great no bake dessert, this one was tops!
This cheesecake is so velvety soft good! I love the other variation ideas you shared- I want to try raspberry and strawberry in the future!