Name: Jello Cheesecake (No Bake Cheesecake Recipe)
Prep time: 15 min
Total time: 15 min
Yield: 9
Cuisine: Cheesecake
Ingredients: ½ cup boiling water; 3oz. Package lemon Jello-O jello; 20oz. Full-fat cream cheese; ¾ cup powdered sugar; 2 tbsp lemon juice; 6oz. Cool Whip; 2 cups graham crackers crumbs; 8 tbsp melted butter

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This no bake Jello cheesecake has a smooth, creamy, slightly tangy cheesecake filling with a bright Jello flavor, all piled onto a buttery graham cracker crust. It’s light, rich, and super dreamy, and because there’s no oven involved, it’s the perfect make-ahead dessert for summer parties, holidays, and last-minute get-togethers. Everyone always loves it, and you'll love how easy it is to make!

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The Best Jello No Bake Cheesecake

What makes this Jello cheesecake so good is the texture. The cream cheese and powdered sugar make it silky and cheesecake-y, the Cool Whip keeps it fluffy, and the dissolved Jello helps it set into clean, sliceable pieces without baking. It’s got that classic cheesecake richness, but it eats lighter, almost like a creamy mousse on a crunchy crust.

It’s also one of those desserts that works for almost any occasion. You can change the Jello flavor to match the season, keep it simple with a powdered sugar dusting, or dress it up with fruit, whipped topping, or extra crushed graham crackers. Either way, it’s a guaranteed crowd-pleaser.

Why You'll Love This No Bake Cheesecake Recipe

It’s quick and easy. This is a true no bake cheesecake recipe, make the crust, mix the filling, chill, and slice. The hardest part is waiting for it to set.
You can make it ahead. Since it needs a few hours in the fridge, it’s actually better when made in advance. Make it the night before and it will be perfectly firm, cold, and ready to serve.
The texture is unbeatable. The creamy filling + buttery graham cracker crust combo is always a win, and the Jello adds a bright, fun twist that makes this cheesecake feel extra special without extra work.

Jello Cheesecake Ingredients

For the cheesecake filling:

½ cup Boiling water
3 oz. Jello-O powder package- I used lemon Jell-O, but strawberry Jello-O works great too!
20 oz. Cream cheese- use full-fat cream cheese for the best texture.
¾ cup Powdered sugar
2 tbsp. Lemon juice
6 oz. Cool Whip

And for the graham cracker crust:

2 cups Graham crackers- ground into fine crumbs.
8 tbsps. Melted butter

How To Make Jello Cheesecake

Step 1: Make the crust

Combine graham cracker crumbs with butter in a bowl. Transfer the mixture to an 8-inch cake pan or springform pan, and press firmly into the bottom. Set it aside for later.

A mixing bowl with graham cracker crumbs and melted butter.

Step 2: Make the jello mixture

Boil water and then pour the boiling water into a heat-safe bowl and sprinkle the lemon Jell-O into it. Whisk until the gelatin dissolves, then set the mixture aside to cool to room temperature.

A springform pan with graham cracker crust on the bottom.

Step 3: Make the cream cheese filling

In a large bowl, beat the softened cream cheese with the powdered sugar until it's smooth and combined. Add lemon juice and the jello mixture you just prepared, and beat to combine. Carefully fold in the Cool Whip with a rubber spatula.

Step 4: Build the cheesecake and set

Spread the filling over the prepared graham cracker crust and refrigerate it in the fridge for 4-6 hours or until the filling sets. When the cheesecake is ready, slice it into about 9 slices, serve, and enjoy!

Expert Tips To Make The Best Jello Cheesecake

Use a springform pan if you want clean slices: An 8-inch cake pan works, but a springform pan makes removal way easier and gives you those bakery-style slices. If you’re using a cake pan, line the bottom with parchment and lightly grease the sides so it releases without drama.
Press the crust firmly so it holds together: The crust should be packed tightly, especially around the edges. Use the bottom of a measuring cup or glass to press it down evenly. A loose crust will crumble when you slice.
Chill the crust while you make the filling: Even a quick 10–15 minutes in the fridge helps the butter firm up and keeps the crust from mixing into the filling when you spread it on.
Dissolve the Jello completely, then cool it: Whisk the Jello into boiling water until you don’t see any granules. The biggest mistake is adding it while it’s still warm. Let the mixture cool to room temperature first so it doesn’t melt the Cool Whip or soften the cream cheese mixture.
Use softened cream cheese for a smooth, lump-free filling: Set the cream cheese out for 30–60 minutes so it beats silky. Cold cream cheese is the #1 cause of lumpy no-bake cheesecake.
Beat the cream cheese and powdered sugar until totally smooth before adding anything else: This is your “smoothness insurance.” Once you add liquids, lumps are harder to fix, so get the base creamy first.
Add the lemon juice and Jello mixture slowly: Pour in the Jello mixture gradually while beating so it blends evenly. This prevents streaks and keeps the filling from getting thin in one spot.
Fold in Cool Whip gently to keep it fluffy: Use a spatula and fold just until combined. Overmixing deflates the filling and can make the cheesecake set denser than it should.
Give it enough chill time, don’t rush it: This needs a solid 4–6 hours to fully set, and overnight is even better for clean slices. If you try to cut it early, it’ll look soft and messy even if it tastes great.
Make slicing easy: Before serving, run a sharp knife around the edge of the pan. For the cleanest slices, wipe the knife between cuts and use a warm knife (run it under hot water, then dry it).
Flavor swaps are easy if you want to change it up: You can use any Jello flavor you like. Just keep the same dissolve-and-cool method, and you’ll get a fun, fruity no-bake cheesecake without changing the process.

Flavor Variations To Try

You can make this no bake Jello cheesecake in pretty much any flavor you want, which is one of the best parts. Swap the Jello flavor to match the season, top it accordingly, and it feels like a brand-new dessert every time. You can also use sugar-free Jello if you want to cut back on sugar, the method stays the same.

Strawberry Jello cheesecake: Use strawberry Jello and top with sliced fresh strawberries (or a spoonful of strawberry pie filling) right before serving.
Oreo Jello cheesecake: Use vanilla Jello, then fold crushed Oreos into the filling and sprinkle more on top for a cookies-and-cream vibe.
Key lime Jello cheesecake: Use lime Jello and swap the lemon juice for lime juice. Finish with lime zest on top for extra fresh flavor.
Chocolate Jello cheesecake: Use chocolate Jello and top with shaved chocolate or mini chocolate chips. For a deeper chocolate flavor, use a chocolate cookie crust instead of graham crackers.

Jello Cheesecake FAQS

What is no bake Jello cheesecake?

No bake Jello cheesecake is a creamy, chilled cheesecake made with a graham cracker crust and a fluffy cream cheese filling that’s set with dissolved gelatin (Jello). Instead of baking, it firms up in the refrigerator, which makes it an easy make-ahead dessert.

Does Jello cheesecake need to be baked?

No. This recipe sets in the fridge, not the oven. The Jello helps the filling hold its shape, and the Cool Whip keeps it light and fluffy.

How do I get clean slices?

Chill the cheesecake fully, then run a sharp knife under hot water, wipe it dry, and slice. Wipe the knife between cuts. This keeps the slices neat instead of smearing the filling.

How long does no bake Jello cheesecake take to set?

Plan on 4–6 hours minimum, but overnight is best if you want clean slices. If your fridge runs warm or your filling is still slightly warm when assembled, it may need closer to 6–8 hours.

Why didn’t my no bake Jello cheesecake set?

The most common cause is adding the Jello mixture before it cooled to room temperature, which can prevent the filling from setting properly. Another common issue is not dissolving the Jello fully in boiling water. Make sure the Jello is completely dissolved and cooled before mixing it into the filling, and give the cheesecake enough chill time.

Can I use sugar-free Jello?

Yes. Sugar-free Jello works the same way and will still help the cheesecake set. The flavor is slightly different, but the method and chill time stay the same.

Can I use homemade whipped cream instead of Cool Whip?

Yes, but the texture will be slightly different and sometimes a little softer. If you want to swap, whip heavy cream to stiff peaks and fold it in gently. Keep in mind the cheesecake may need a little longer to set, and the slices may not be quite as firm as with Cool Whip.

Do I have to use lemon juice?

You don’t have to, but it helps balance the sweetness and makes the cheesecake taste brighter. If you skip it, the cheesecake will taste a bit sweeter and less “cheesecake-like.” You can also use lime juice if it matches your Jello flavor.

Can I make this cheesecake ahead of time?

Yes, this is a perfect make-ahead dessert. You can make it the night before and let it chill overnight. The flavor and texture are even better the next day because it’s fully set and slices clean.

How do I store no bake Jello cheesecake?

Store it covered in the refrigerator. It stays fresh for about 3–4 days. Keep it chilled right up until serving so the filling stays firm.

Can I freeze no bake Jello cheesecake?

You can, but the texture may change slightly when thawed, especially because of the Cool Whip. If you do freeze it, wrap it tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving. It’s often best enjoyed fresh from the fridge for the smoothest texture.

What pan works best for no bake Jello cheesecake?

A springform pan is the easiest for clean removal and neat slices. An 8-inch cake pan works too, but line the bottom with parchment and run a knife around the edges before turning it out to help it release.

Can I use different Jello flavors?

Yes, and it’s one of the best parts of this recipe. Strawberry, raspberry, cherry, lime, orange, and lemon all work well. Just dissolve the Jello fully in boiling water and let it cool before mixing it into the filling.

More Cheesecake Recipes

Yield: 9 slices

Jello Cheesecake (No Bake Cheesecake Recipe)

A slice of jello cheesecake on a plate with a fork in front of it.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

½ cup boiling water
3oz. Package lemon Jello-O jello
20oz. Full-fat cream cheese
¾ cup powdered sugar
2 tablespoon lemon juice
6oz. Cool Whip
2 cups graham crackers crumbs
8 tablespoon melted butter

Instructions

Make the crust; combine graham crumbs with butter in a bowl. Transfer the mixture to an 8-inch cake pan or springform pan. Press firmly and set aside.
Make the filling; sprinkle the Jello into a bowl of boiling water. Whisk so the Jello so it can dissolve, and set the mixture aside to cool to room temperature.
In a large bowl, beat cream cheese with powdered sugar.
Add lemon juice and Jello mixture and beat.
Carefully fold in Cool Whip and spread the filling over the crust.
Refrigerate the cheesecake for 4-6 hours or until the filling sets.
When ready to serve, run a sharp knife around the edges for easy removal.
Slice the cheesecake and serve.

Nutrition Information:

Serving Size:

1 slice
Amount Per Serving: Calories: 467Total Fat: 35gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 32gFiber: 0gSugar: 0gProtein: 5g