Jello Cheesecake (2024)

This no-bake jello cheesecake is beautifully smooth and creamy, slices flawlessly, and has a deliciously intense fruity cheesecake filling.

The base is easy to make. You'll just crush digestive biscuits (graham crackers), stir in some melted butter, and then press into a tin to form a crisp, buttery base.

Jello powder (jelly granules) is the key ingredient in the cheesecake filling, of course. I've used raspberry flavour, but you can use any flavour you like.

You'll simply warm cream on the stove or in the microwave, stir in the jello, then whisk in cream cheese.

Pile the filling into the tin, give the cheesecake an overnight chill and it will be ready to enjoy the next day!

Below, you'll find full step-by-step instructions, along with lots of pics to help you make a perfect jello cheesecake.

Instructions

To make the base

Blitz the biscuits to a fine crumb in the food processor. Alternatively, pop the biscuits in a bag and bash with a rolling pin.

Tip the biscuits into a bowl.

Add the melted butter.

Give it a quick mix.

Tip the crumb into a greased 23cm (9in) springform tin. Press down firmly to create an even base, then place in the fridge to chill.

To make the cheesecake filling

Put the cream in a heatproof bowl.

Heat in the microwave in 30 second blasts until almost boiling.

Add the jelly granules (jello powder).

Whisk through.Make sure that all of the crystals have completely dissolved. Heat further is necessary.

Allow to cool a little, then add the cream cheese.

Whisk until smooth.

Spoon the filling into the tin and level off with a spatula and return the tin to the fridge to chill overnight.

To serve

Run a warm knife around the inside edge, then unlock the springform tin. Transfer the cheesecake to a serving board.

Top with the strawberries and enjoy.

Isn't it pretty?

Enjoy!

Pointers, tricks and troubleshooting tips for the perfect Jello cheesecake

Is Jello cheesecake easy to make?

Yes, this Jello cheesecake is made using a seriously easy no-bake cheesecake recipe. All you need to do is bash up some biscuits to make the base and then mix the ingredients for the cheesecake filling. So the most cooking you’ll need to do is melt some butter and warm up some cream in a microwave/pan!

Will I need any special equipment to make Jello cheesecake?

This is a no-bake cheesecake recipe, so you won’t need much equipment at all! Only some measuring tools, a mixing bowl and a 9-inch springform cake tin to set your cheesecake in.

A springform cake tin is a cake tin that has a removable bottom, so when your cheesecake is ready you can neatly slide it out of the tin. I used a 9 inch (23cm) tin, which is a standard size, so you’ll probably be able to find one in the kitchenware section of your local supermarket.

Don’t worry if you can’t find one in store, springform cake tins are always available from Amazon - I especially love this pretty blue cake tin by Lakeland!

If you’re in doubt, there’s always a full list of suggested equipment on the recipe card below my recipes. I always include links to example products, so you can see exactly what I used to make each recipe.

How can I tell if jello has gone off?

Jello powder has a very long shelf life as it’s mainly sugar. So if your jello is unopened it should be safe to use for several years! If your powdered jello is opened it’s best to discard it and buy a fresh pack, as moisture and contaminants could enter the pack.

If your jello is the wet cube form it should have a shelf life of up to 4 months. You’ll be able to tell it’s off by a change in appearance or texture. The colour may have dulled, there might be mould growing on it or it may have even started to dry out if the packet was open or damaged.

Old jello may also become unstable over time and the results will become unreliable. So it’s best to use jello fresh from the store so you know that it’s safe, and also so you know that the gelatin will work.

How can I tell if butter has gone off?

Butter will spoil if it is kept somewhere too warm or if it’s left exposed to the air. You’ll usually be able to tell if your butter has spoiled by looking at it. Butter will turn a darker colour yellow rather than pale creamy yellow. It will probably smell strange too, with a slightly sour aroma similar to spoiled milk.

You should always keep butter sealed in the fridge and away from any potential contaminants.

It’s always best to use the freshest ingredients, especially dairy and egg as not only is it safer, but it will also affect the quality of your bake.

How can I tell if cream cheese has gone off?

When cream cheese spoils, you’ll usually be able to tell by looking at it. It may have cracks in it, with liquid pooling around it, or it could be discoloured or even have mould growing on it. If it has any of these features you should discard it immediately and wash your hands and anything that has come into contact with it.

If your cream cheese looks unusual in any way you shouldn’t use it. With its mix of water, sugar and fat, cream cheese is the perfect breeding ground to harbour germs and bacteria which cause food poisoning. So it’s especially important to make sure that your cream cheese is safe to eat.

Cream cheese should always be stored in the fridge and never left out on the counter. If your cream cheese has been left out on the counter all day, then it’s best to discard it and use a fresh pack.

If your cream cheese is unopened and within the Use By then it should be fine. However, if your cream cheese is opened then you might be able to use it - as long as you have stored it according to the packet’s instructions.

In the UK cream cheese comes with a Use By date. This date tells you when it will no longer be safe to use your cream cheese. However, this date is only valid if you store your cream cheese in the way that that label instructs you to.

If you’re using an opened packet of cream cheese and you can see that it has been contaminated with food crumbs then you shouldn’t use it. This is because these contaminants might be harmful, or might contain allergens (like gluten or nuts from bread) that you’re unaware of.

Is Jello cheesecake suitable for vegetarians?

Yes, this Jello cheesecake is suitable for vegetarians – as long as you use vegetarian jelly powder!

Gelatin comes from collagen in animals, and it is the main ingredient used to make jelly. Luckily there are plenty of brands that make jelly using vegetarian ingredients like agar agar, so you should be able to find vegetarian jelly in your local supermarket. Don’t worry if you can’t find it in-store, you can also buy vegetarian jello on Amazon.

So you should always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.

Is Jello cheesecake suitable for vegans?

None of the ingredients in this recipe are suitable for vegans as they contain dairy or gelatin. But don’t worry – you can really easily make this recipe vegan by swapping out the ingredients for vegan alternatives.

Dairy:

First, you’ll need to swap the cream for a vegan/plant-based cream. There are loads of great and affordable vegan alternatives to dairy, so you’ll be able to find a vegan cream in your local supermarket. Many dairy brands and supermarkets make their own brand of plant-based cream, so look out for them on the refrigerated aisle near the dairy products.

Make sure that you use a plant-based double (or heavy) cream because a single cream will be too thin to use for this cheesecake filling.

If you can’t find it in-store, you can also find vegan cream online through Amazon or other food retailers. This coconut cream could work well if you like coconut flavour!

Vegan cream cheese is also widely available, so you’ll find it in your local supermarket near the vegan cream, or sometimes you can find it with the dairy cream cheeses.

Jello:

As I said above, most jello contains gelatin which is made using animal collagen. So make sure you choose a brand of jello that is vegan. There are plenty of vegan jello brands available on Amazon or through health food stores like Holland and Barrett or Whole Foods.

Graham crackers/ digestive biscuits:

Sometimes Graham crackers/digestive biscuits can contain butter or milk, so make sure you choose graham crackers that are vegan friendly. Nabisco brand original graham crackers are vegan and available in most grocery stores or on Amazon. However, make sure you don’t buy the honey variety, as honey is not vegan.

Animal-derived products can be used to thicken, colour or flavour sweet and savoury food, so it can sneak into the most unassuming ingredients! So when you’re cooking for someone with dietary restrictions it’s important that you double-check all of your ingredients labels to ensure that they’re vegan. Also, don't forget to check anything extra that you intend to serve with your recipe.

Is Jello cheesecake gluten-free?

This recipe is really easy to make gluten-free, because you only need to substitute the graham crackers (or digestive biscuits), with a gluten-free alternative.

You can usually find gluten-free Graham crackers (or digestive biscuits) on the ‘Free From’ aisle of your local supermarket. Many supermarkets have their own label version of gluten-free products, but Schar is a reliable international brand that you can find worldwide. But if you can’t find them in-store, you can always find gluten-free biscuits on Amazon.

Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve the recipe with.

Is Jello cheesecake keto-friendly?

This Jello cheesecake contains a fair amount of sugar and carbohydrates from the jello and biscuits, so it isn’t suitable for a ketogenic diet. But it should be really easy to adapt this for a keto diet, as the bulk of the cheesecake filling is dairy, which is fine for a keto diet!

I haven’t tried to make a keto version of this Jello cheesecake, but you would only need to swap the biscuits and the jello for keto alternatives.

Sugar-free jelly is fairly common, so you could try using one like this sugar free raspberry jelly from Amazon. Just make sure you choose a sugar-free jelly that is free from the sweetener maltodextrin, as it has a higher glycemic index than sugar so wouldn’t be suitable for a keto diet. You can find keto cookies (for the biscuit base) on Amazon too.

Again, I haven’t tried a keto version of this cheesecake, so I can’t be sure of the results, so try making it as the recipe states and see how it goes. Good luck!

Is Jello cheesecake healthy?

This cheesecake contains a fair amount of sugar and fat, so it’s best enjoyed as a treat. There’s nothing wrong with an occasional treat as long as you balance it with a varied diet containing plenty of protein, fruit and vegetables.

With its vibrant pink colour, this Jello cheesecake looks really fun – so it would be the perfect treat for a big birthday party or event!

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is Jello cheesecake safe to eat while pregnant?

Yes, this Jello cheesecake is safe to eat while pregnant. There’s nothing in the ingredients for this recipe that would be of concern for someone who is pregnant.

Pregnant people are advised not to eat soft cheeses, as they can pose a higher risk of containing bacteria like Listeria. However, the processed cream cheese for this recipe is made with pasteurised milk, so this recipe should be completely fine. However, make sure to check the labels just in case!

When you’re cooking for someone who is pregnant or in a vulnerable group (underlying medical conditions, young children, older people), you should take extra care when preparing and cleaning your ingredients. So before you begin, make sure that all of your ingredients are in good condition and prepare your cheesecake safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

What goes well with Jello cheesecake?

This Jello cheesecake is like the classic combination of jelly and cream rolled into one moreish mouthful. So you could go one step further andserve it with some extra jelly and spray cream on the side.

A fruit sauce would really complement the raspberry flavour and the creaminess of the filling. However, make sure not to pour a warm sauce on top of the cheesecake or it will melt the filling.

Can I make this Jello cheesecake with a different flavour of jelly?

Yes, feel free to use a different flavour! Other flavours of Jello will behave in the same way as the raspberry jelly in this recipe. Lemon could work really nicely – just like a classic lemon cheesecake!

How should I store Jello cheesecake?

The only way you should store Jello cheesecake is in the refrigerator. This is because Jello cheesecake contains uncooked cream and cream cheese, both of which will spoil within a few hours of being left out on the counter. Freezing the cheesecake is equally unsuitable, as it will most likely fall apart and melt when it defrosts. So it's definitely best to keep it in the fridge.

If you want to keep your cheesecake looking as neat as possible, keep it in a large airtight container that has enough room for the cheesecake to sit in it without touching the lid. Or you could keep it in a deep dish with cling film (saran wrap) over the top of it - again, make sure the top of the cheesecake doesn't touch the covering.

Make sure the container you use is completely airtight. Otherwise, your cheesecake could be contaminated by airborne contaminants or absorb fridge odours.

How long will Jello cheesecake keep?

Various sources say that you can store a Jello cheesecake in the fridge for up to 7 days, but personally, I wouldn’t leave it longer than 5 days.

The quality of the cheesecake will decline after a couple of days, with the base most likely becoming soggy within 2 days. So it’s always best to enjoy this cheesecake as fresh as possible.

Can I leave Jello cheesecake out on the counter?

No, this Jello cheesecake contains uncooked cream cheese and cream, so if you leave it out on the counter it will melt a little and spoil within a matter of hours.

It’s best to keep this cheesecake in the fridge in a sealed container to protect it from any contaminants or absorb any fridge odours - no one wants a garlic Jello cheesecake!

Can I make Jello cheesecake ahead?

Yes! You’ll need to make this cheesecake a few hours ahead or the night before you want to serve it. Feel free to make this Jello cheesecake a couple of days ahead if you need to, though as always, it's always best to enjoy your recipes as fresh as possible.

Your cheesecake should be fine to serve if you make it up to 2 days ahead. However, after 2 days, the base may begin to soften as it absorbs moisture from the cheesecake filling. The cheesecake should still be safe to eat for up to 5 days, but it just won't be as nice to eat.

You can make the base ahead of time, and it should last for up to 5 days in the refrigerator before getting soft. However, when you make the cheesecake filling, you'll need to assemble the cheesecake straight away. This is because if you mix the cheesecake filling and leave it in the bowl, the Jello in the filling mixture will set it in the bowl.

Can I keep Jello cheesecake in the refrigerator?

Yes, the best place to store your cheesecake is in the refrigerator. If stored correctly, your Jello cheesecake should be safe to eat for up to 5 days (some sources say up to 7 days). However, after a couple of days, the quality will decline as it becomes soggy.

When you store your Jello cheesecake, make sure that you keep it in an airtight container that has enough room for the cheesecake to sit without touching the lid. Otherwise, your perfectly smooth cheesecake topping will stick to the lid and look messy.

Can I freeze Jello cheesecake?

While in theory, it’s possible, I wouldn’t advise freezing your Jello cheesecake. Cream and cream cheese both have a tendency to split when they defrost. So combined with the jello, it’s most likely that your cheesecake will melt and split as it defrosts. I’m sure that the base will also become soggy.

What is the best way to defrost Jello cheesecake?

As I said, I wouldn’t advise freezing or defrosting this Jello cheesecake as the cream and cream cheese will most likely split and the base will be soggy.

Can I make Jello cheesecake in a different size or quantity?

Yes, this recipe is really easy to adjust in size because there’s no cooking involved! So you don’t need to worry about cooking times or oven temperatures.

I have a really useful tool in the recipe card below to help you change the recipe size. All you need to do is:

• Scroll down to the recipe card below.
• Look for the ‘servings’ number.
• Click on the number and a little sliding bar will pop up.
• Click on the bar and drag it left or right to reduce or increase the recipe size.

Once you’ve done this, all the ingredient amounts and ratios will adjust automatically for you. So you don’t need to worry about working out how to change the amount of ingredients for a smaller or bigger cheesecake. Simple!

Can I make this Jello cheesecake as individual cheesecakes?

Yes, this recipe would be really easy to make in individual portions. You can either set the recipe amount to a 1 person serving as above. Or you could divide the existing recipe into individual portions into little ramekins. If you want a thicker base for your individual portion, feel free to make and use a little extra of the cheesecake base mixture.

I recommend using a set of ramekins that are the same size, so you can make sure you’re dividing the mixture evenly. You can usually find ramekins in supermarkets or there are multipacks available on Amazon.

Can I make Jello cheesecake in a stand mixer such as a KitchenAid or Kenwood Mixer?

Yes, a stand mixer would be ideal to mix your cheesecake filling. Once you’ve heated your cream and added the jelly granules, let it cool a little. Then you can add the cream cheese to the cream and jelly and use a stand mixer to whisk it all together. Take care not to over whisk the mixture, otherwise your cream and cream cheese could split.

Cream cheese is prone to splitting if it is too warm, too cold or has been overbeaten. So it’s important to make sure that your cream and jelly has cooled sufficiently before you add your cream cheese.

When cream cheese is overbeaten it can affect the bonds between fat, liquid and protein molecules in the cream cheese, causing them to separate which results in splitting.

Normally to repair a split dairy mixture, you would add extra milk or cream to add extra protein bonds. However, with this recipe, the ratio of jello and liquid needs to be exact.

So it’s super important not to split your cheesecake filling, as you won’t be able to rectify it without diluting the jello and leaving you with a cheesecake that won’t set properly.

Can I make Jello cheesecake with a food processor?

Yes, a food processor is ideal for blitzing the biscuit base for your Jello cheesecake.

However, I wouldn’t use a food processor to mix your cheesecake filling, as a food processor is too powerful and would most likely cause the cream cheese or cream to overmix and split.

As I said above, once your mixture has split you won’t be able to repair it, so it’s crucial that you don’t overmix the cheesecake filling.

How can I make sure my Jello cheesecake turns out perfectly?

This recipe is super simple with really impressive results, so there isn’t much to get wrong. However, to make sure your cheesecake turns out perfectly, there are a few points to watch out for.

Ratios and quantities:

To avoid any mix-ups with ratios or quantities, it’s best to weigh and measure out everything before you start cooking. Then all you have to do is make sure you add the correct ingredients in the right order.

Making sure you have all of your ingredients ready to go will really help to reduce the chance of mistakes, and it also lets you check that your ingredients are in good condition before you use them.

Temperature:

This recipe relies on cream and cream cheese for the cheesecake filling. These ingredients have a tendency to split when they’re overmixed or mixed at the wrong temperature. So make sure you let your heated cream and jelly cool before you whisk in the cream cheese. When dairy splits you can usually repair it by adding more cream or milk, but that isn’t an option for this recipe as it would dilute the jelly too much.

Another important temperature to get right is the fridge. Make sure that your Jello cheesecake sets in a chilled fridge, not on the counter or in a freezer.

If you leave it to set out on the counter then the dairy will most likely spoil before the jelly sets. If you leave it to set in the freezer, you’ll most likely have a semi-frozen cheesecake.

Overmixing:

As I mentioned, overmixing the cream and cream cheese will cause it to split, especially if you haven’t let your cream and jelly cool before adding the cream cheese.

So make sure that you let your cream cool, only whisk the cheesecake filling on a low to medium setting and don’t whisk it for too long. You only need to whisk the mixture until it is a smooth consistency, you aren’t trying to thicken up the cream.

Time:

This recipe involves no cooking, so the only timing you need to watch out for is making sure the cheesecake has enough time to set. I recommend making the cheesecake the night before you intend to serve it so it has plenty of time to firm up in the fridge overnight.

Why did my Jello cheesecake base turn out too dry/crumbly?

If your cheesecake base is really crumbly or dry, then it sounds like you didn't add enough butter.

The cheesecake base should be wet enough to set solidly once the butter has cooled. So if it’s very crumbly it means the biscuits have absorbed the melted butter and there wasn’t enough left over to form the cement between the crumbs.

If you’re certain that you added the correct amount of butter, then your base may be crumbly because your biscuit crumbs are too big and the bigger pieces have absorbed too much butter.

It’s best to blitz your biscuits in a food processor so that they’re broken down well. While it doesn't have to be perfectly uniform, try to get the crumb to be of a more or less even texture so there are no noticeably bigger pieces.

However, make sure that you don’t blitz the biscuits into a powder, or your cheesecake base will become soggy more quickly. You’re looking for a texture that is bigger than sand, but not huge pieces.

Why didn’t my Jello cheesecake set in the middle?

If your cheesecake didn’t set, then it could be because your liquid and jelly ratio was off, the jelly granules weren’t heated enough or the cheesecake hasn’t had enough time to set.

If your cheesecake is fully assembled, try leaving it in the fridge for another couple of hours to see if it firms up any more.

However, if it won’t set at all, then it sounds like the cream wasn’t heated enough to activate the jelly granules or that there was too much liquid for the jelly.

If you want to give the recipe another try, make sure that you heat the cream exactly as directed. Gelatine gels at 50°C (122°F), so if your cream didn’t reach at least 50°C when it was heated then the gelatine wouldn’t have melted into and reacted with the liquid in the cream.

So when you take your cream out of the microwave, try testing it with a thermometer to make sure that it is heated to at least 50°C. You can usually find food thermometers in kitchenware stores or if you can’t find one in store, you can get a food thermometer from Amazon.

How can I add/change the flavours in these Jello cheesecake?

The easiest way to change the flavours in your cheesecake is to use a different flavour of jelly/jello. As I mentioned before, a lemon Jello cheesecake would work really well. To take the flavour a bit further, you could add the zest of a lemon into the cheesecake filling or the base.

The base is another area where you could add extra flavour. Orange or lemon zest would work well. Or if you use lime jelly, lime zest in the filling or base could help turn the cheesecake into a delicious key lime cheesecake!

One of the vegan alternatives to cream, which I recommended above, is coconut cream. This will also add a coconut flavour to the cheesecake, which would work well with lemon or lime. So you could try using coconut cream in place of the double cream.

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