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–+ servings
Slice of jello cheesecake with whipped cream and a strawberry on top
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5 from 55 votes

Jello Cheesecake Recipe

This easy Jello Cheesecake is creamy, lemony, no bake, and made with simple ingredients for a family favorite dessert.
Prep Time30 minutes
Chilling6 hours
Total Time6 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Author: Fiona Dowling

Equipment

Ingredients

Graham Crumb Crust

  • 2 ¼ cups graham crumbs
  • 2 tablespoons sugar
  • 10 tablespoons unsalted butter melted

Cheesecake Filling

  • ¾ cup boiling water
  • 1 (4-ounce) package lemon jello
  • 24 ounces cream cheese, use full fat, brick-style
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice, freshly squeazed
  • 1 (8-ounce) tub whipped topping

To Serve

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

Recipe Tips.
  • Let the dissolved jello cool to room temperature before mixing it into the cream cheese so the filling stays smooth and sets properly.
  • Full-fat brick-style cream cheese gives this cheesecake the best structure and creamy texture, while spreadable tub cream cheese can be too soft.
  • lan on at least 6 hours in the refrigerator, and preferably make it the night before so the cheesecake has plenty of time to set.
  • Run a thin, sharp knife around the edge of the cheesecake before unclamping the springform pan for cleaner slices.
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. 
Freeze. 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!