Jello Cheesecake Ingredients And Recipe

jello cheesecake ingredients

Whether you are searching for a perfect dessert or ready to begin your own family ritual, we recommend trying this jello cheesecake once. Though it takes some time to make, its delicious taste would bring water into your mouth. It is a perfect dessert for occasions and holidays. It is completely no-bake and great for summer.

So, let’s collect jello cheesecake ingredients and start making it today!

Preparation time: 30 minutes

Chilling: 6 hours

Total duration: 6 hours 30 minutes


9-inch springform pan


A close up of a pineapple

Graham Crumb Crust

A close up of a green leaf

10tsp unsalted butter (melted preferred)

2tsp white sugar

2 ¼ cups graham crumbs

Cheesecake Filling

8 ounces tub whipped topping

4 ounces package lemon jello

¾ cup boiling water

1 cup crushed sugar

24 ounces cream cheese (full fat), brick-style

2tsp lemon juice freshly squeezed

To Serve


Whipped cream


Graham Crumb Crust

Take a bowl and pour sugar and graham crumbs into it. Stir together.

Mix in the melted butter

Squash the mixture into the bottom & upbeat the corners of a springform pan; the mixture won’t go up to the sides.

Put in the fridge as you make the filling.

Cheesecake Filling

Spray the jello into the warm water, and mix the mixture for the jello to dissolve. Put aside as you prepare the rest of the filling.

Take a big bowl and beat the cream cheese to make it softer.

Blend in the powdered sugar and then add lemon juice into it.

Do cool the jello mixture at room temperature. Set your mixer on low speed; thrash the jello into the cream cheese mixture for some time. Switch off the mixer and scour down the corners of the bowl as necessary.

Next, fold the thawed whipped towing into the mixture and let it be mixed up evenly.

Spoon the filling over top of the crust & level the top.

Put in the fridge at least for 6 hours.

When ready to serve, run a thin, spiky knife around the corners of the springform pan. Clean the corners of the springform pan carefully.

Optionally, top the cheesecake with berries and whipped cream.

How To Store Leftover Jello Cheesecake

Freezing: You can store the cake slices or whole in the freeze. Once chilled, take out the cake from the baking pan, and cover it with a plastic wrapper. Don’t add toppings. Keep in an airtight box or cover again with foil. Label the contents with the date packaged.

Storing: Keep the cake in a cold place and wrap it with plastic foil. The cake will be longer for 7 days in the fridge.

Freezer: You can put the cheesecake in the freezer for 3 months for the best quality, but it can safely be stored for 6 months. To eat, defrost overnight in the fridge, and toppings.


You will love the creamy filling, tangy, and graham cracker crust. It is a great dessert to eat with your family and loved ones. The mind-blowing layered and colorful texture enhances its taste. Even you can store it for a long time with good packaging. So don’t wait more and try out this amazing dessert today!

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