Jello Cheesecake (No Bake Recipe)

This jello cheesecake recipe is no-bake, and it's absolutely delicious. The smooth, creamy, and tangy filling on the buttery graham cracker crust is a combination that's just to die for. Everyone always loves it, and you'll love how easy it is to make! 

The Best Jello Cheesecake

If you love cheesecake, just wait until you take a bite of this no-bake cheesecake. It's about as light, rich, and dreamy as it gets.

This jello cheesecake is a mixture of lemony jello for a bright flavor with a smooth cream cheese mixture on a buttery graham cracker crust. How delicious does that sound?! 

It's the perfect summer dessert since there's no baking involved, and it's such a crowd-pleaser you'll want to make this no-bake cheesecake for every event.

Why This Recipe Works

It's quick and easy. This no-bake cheesecake recipe takes minimal work. Make the crust, mix the ingredients, refrigerate, and you're done.

You can make it ahead. There's nothing better than a dessert you can make in advance. Since this jello cheesecake has a chill time of about 4 hours or longer, you can make it well in advance.

It saves time. Making this no-bake cheesecake takes only 15 minutes. The longest part of this recipe is inactive time, freeing up time for you to do whatever you want!

Simple ingreidents. You need just a couple of ingreidents to make this recipe, and you might have them at home already.

A winning combination. The mix of the different filling ingredients and the homemade graham cracker crust makes for the perfect cheesecake.

Ingredients

This no bake cheesecake recipe is truly as simple as it gets, and the ingredients are no different. 

Here's what you need for the jello cheesecake filling:

• 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

And for the graham cracker crust:

• 2 cups ground graham crackers
• 8 tbsp melted butter

How To Make Jello Cheesecake

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 it firmly into the bottom of the pan. Set it aside for later.

2. Make the jello mixture. Boil water and then pour the boiling water into a heat-safe bowl and sprinkle the lemon jello into it. Whisk it so the jello can dissolve, and set the mixture aside to cool to room temperature. 

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. 

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. 

5. Serve. When the cheesecake is ready, slice it into about 9 slices, serve, and enjoy!

Tips To Make The Best Recipe

• Firmly press the graham cracker crust into the bottom of the pan so it holds its shape for the perfect crust.
• Use softened cream cheese so it's easier to mix with the powdered sugar to make a super smooth filling.
• Gently fold the Cool Whip into the filling with a rubber spatula and make sure you don't over-mix it. As soon as everything combines, it's good to go.
• Run a sharp knife along the edges of the pan if you want to remove the cheesecake for serving.

Flavor Variations

You can easily make this jello cheesecake in any flavor that you want! And feel free to use a sugar free jello mix too.

Here are some of my favorite ideas:

• A strawberry jello cheesecake with strawberry Jello-O, no lemon juice, and fresh strawberries on top.
• A lemon blueberry jello cheesecake with this exact recipe but with fresh blueberries on top. 
• A key lime jello cheesecake with lime Jello-O and lime juice instead of lemon juice.
• An orange creamsicle jello cheesecake with orange Jello-O, orange zest instead of lemon juice, and whipped cream on top of the cheesecake.

How To Store Jello Cheesecake

In the fridge: Transfer the jello cheesecake to an airtight container or cover the pan with plastic wrap or tin foil and store it in the fridge for about 5 days.

In the freezer: You can also store the jello cheesecake in slices or as a whole cheesecake. First, freeze the cheesecake on a baking sheet. Then wrap the frozen cheesecake or slices in foil and place it in an airtight container or freezer safe for about 4 months. Thaw the jello cheesecake overnight in the fridge before enjoying it.

FAQs About This Jello No Bake Cheesecake Recipe

Does Jello cheesecake have to be refrigerated?

Yes, jello cheesecake has to be refrigerated. Since it's made with cream cheese, the cheesecake must be refrigerated so it's safe to eat. 

What does Jello cheesecake taste like?

The flavor of this jello cheesecake is similar to a classic cheesecake flavor with a little sweetness, tang, and a refreshing hint of lemon citrus flavor.

Is Jello cheesecake pudding?

No, Jello cheesecake is a cheesecake that is made with a jello mixture. The jello makes this no-bake cheesecake extra creamy with a slightly smoother consistency than regular cheesecake.

More Cheesecake Recipes

• Biscoff cheesecake
• Deep-fried cheesecake
• Sopapilla cheesecake
• Cherry cheesecake
• No bake cheesecake with Cool Whip
• Philadelphia no bake cheesecake