No-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
