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Slice of lemon jello cheesecake

Jello Cheesecake Recipe

Lil' Luna
This easy jello cheesecake is completely no-bake and perfect for summer! You'll love the tangy, creamy filling and graham cracker crust.
5 from 11 votes
Prep Time 30 mins
Chilling 6 hrs
Total Time 6 hrs 30 mins
Course Dessert
Cuisine American
Servings 10 slices


  • 9-inch springform pan


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


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.


Store leftovers covered in the fridge. 
Keyword Jello Cheesecake, Lemon Jello Cheesecake
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