Why You’ll Love This Recipe
This cheesecake is the ultimate combination of creamy and fruity, with just the right balance of sweetness and texture. Since it’s a no-bake recipe, it’s easy to prepare and doesn’t require turning on the oven—ideal for warm days or busy schedules. The layers look impressive and taste even better, with the strawberry Jello adding a bright, nostalgic twist. Plus, it’s easy to make ahead for stress-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Whipped topping (such as Cool Whip), thawed
- Strawberry-flavored Jello mix
- Boiling water
- Cold water
- Fresh strawberries, sliced
Directions
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan or pie dish. Chill while preparing the filling.
- Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract; mix until fully combined.
- Fold in the whipped topping until the mixture is light and fluffy.
- Spread the cheesecake mixture evenly over the chilled crust. Return to the refrigerator while preparing the topping.
- Prepare the Jello topping: In a separate bowl, dissolve the strawberry Jello mix in boiling water. Stir in cold water and let cool to room temperature (but do not allow it to set).
- Arrange sliced strawberries over the cheesecake layer. Gently pour the cooled Jello mixture over the top.
- Refrigerate for at least 4 hours, or until the Jello layer is fully set.
- Slice and serve chilled.
Servings and timing
This recipe yields approximately 8–10 servings.
Preparation time: 20 minutes
Chilling time: 4 hours
Total time: about 4 hours 20 minutes
Variations
- Use a shortbread crust for a buttery twist.
- Swap in different Jello flavors like raspberry or cherry.
- Add a layer of sliced bananas or blueberries with the strawberries.
- Use homemade whipped cream instead of whipped topping.
- Make individual servings in mini cups or jars for parties.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. It should not be frozen, as the Jello layer may become watery upon thawing. Serve directly from the fridge. No reheating is necessary.
FAQs
Can I use a store-bought graham cracker crust?
Yes, though the homemade crust tends to hold up better under the weight of the layers.
Do I need to let the Jello cool before pouring?
Yes, let it cool to room temperature to avoid melting the cheesecake layer.
Can I make this ahead of time?
Absolutely. It’s ideal for making a day in advance and storing in the fridge until serving.
Can I use frozen strawberries?
Fresh strawberries work best for texture, but thawed, drained frozen strawberries can be used in a pinch.
How do I slice clean pieces?
Use a sharp knife dipped in hot water and wiped dry between slices for neat cuts.
Is this dessert very sweet?
It’s sweet but balanced by the tanginess of the cream cheese and the lightness of the whipped topping.
Can I use gelatin instead of Jello?
Yes, but you’ll need to add your own flavor and sweetener to plain gelatin.
Is this gluten-free?
Not by default, but you can use gluten-free graham crackers for the crust.
Can I make this in a glass dish?
Yes, a glass 9×13 dish works well, especially for a more casual presentation.
Will the layers stay firm?
Yes, as long as the Jello fully sets and the cheesecake has been properly chilled.
Conclusion
No-Bake Strawberry Jello Cheesecake is a beautiful, crowd-pleasing dessert that’s as easy to make as it is delicious to eat. With its creamy cheesecake center and vibrant strawberry topping, it’s a perfect choice for spring and summer celebrations. Whether you’re hosting a brunch, bringing dessert to a BBQ, or just craving something light and fruity, this no-bake treat is sure to impress.
PrintNo-Bake Strawberry Jello Cheesecake
No-Bake Strawberry Jello Cheesecake is a layered dessert with a buttery graham cracker crust, creamy cheesecake filling, and a vibrant strawberry Jello topping with fresh strawberries. Refreshing and festive, it’s perfect for spring and summer celebrations.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (such as Cool Whip), thawed
- 1 box (6 oz) strawberry-flavored Jello mix
- 2 cups boiling water
- 2 cups cold water
- 2 cups fresh strawberries, sliced
Instructions
Mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press firmly into bottom of a 9-inch springform pan or pie dish. Chill while preparing filling.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix until fully combined.
- Fold in whipped topping until light and fluffy. Spread over chilled crust and return to fridge.
- Dissolve Jello mix in boiling water. Stir in cold water and let cool to room temperature (do not allow to set).
- Arrange sliced strawberries over cheesecake layer. Gently pour cooled Jello over top.
- Refrigerate at least 4 hours, or until Jello is fully set.
- Slice and serve chilled.
Notes
- Let Jello cool before pouring to avoid melting the cheesecake layer.
- Use fresh strawberries for best texture; thawed frozen strawberries may be used if well drained.
- For variation, swap Jello flavor or add blueberries and bananas.
- Best made a day in advance for perfect layers.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
