No Bake Strawberry Jello Cheesecake is creamy, delicious and such an easy dessert to make! This no-bake cheesecake recipe is made with a vanilla wafer crust, a cream cheese filling and a creamy strawberry jello layer on top.
This no bake strawberry cheesecake recipe is wonderfully smooth and topped with a strawberry jello layer that is absolutely delicious. No bake cheesecakes are thick and creamy and do not require any eggs! Just a few hours of chilling in the fridge, and this dessert is ready to slice and eat.
No Bake Strawberry Jello Cheesecake
The crust for this cheesecake is made with crushed vanilla wafers, sugar and melted butter. Sweetened whipped cream is divided between the cream cheese layer and the strawberry jello layer on top to make both layers deliciously light and creamy. The two different layers look so pretty and the strawberry topping is so yummy, you won’t need any additional toppings to serve with the cheesecake!
INGREDIENTS IN NO BAKE STRAWBERRY JELLO CHEESECAKE
Vanilla wafers – The recipe calls for 12 ounces of vanilla wafers. Most boxes are actually 11 ounces these days, but that will work just fine!
Sugar – You will need 1/2 cup of sugar for the crust and another cup for the cream cheese filling.
Butter – You will need 4 tablespoons (1/2 stick) of melted butter to mix with the crumbs and sugar to make the crust.
Cream cheese – The main ingredient in the cheesecake is cream cheese. You will need two 8 ounce bricks of cream cheese. Make sure that the cream cheese is softened to room temperature before mixing with the sugar.
Strawberry jello – A small box (3 ounces) of strawberry jello is used to make the strawberry layer on top. You can use a different flavor (raspberry or cherry) if you’d like.
Boiling water – A cup of boiling water is needed to mix with the jello.
Cream – The homemade whipped cream really makes this cheesecake absolutely amazing. You will need 2 cups of heavy cream.
Powdered sugar – A half cup of powdered sugar sweetens up the whipped cream.
Vanilla extract – Just a little bit of vanilla extract adds some delicious flavor to the cream.
HOW TO MAKE NO BAKE STRAWBERRY JELLO CHEESECAKE
MAKE THE CHEESECAKE CRUST
Pulse vanilla wafers in a food processor until it resembles crumbs. Transfer crumbs to a bowl.
Add 1/2 cup granulated sugar and melted butter. Using a fork, combine well.
Spray a 9-inch springform pan generously with cooking spray and press mixture into the bottom of the pan and slightly up the sides. Chill in the freezer for at least 30 minutes.
MAKE THE FILLING LAYERS
In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside.
In a separate bowl, whisk together strawberry jello and boiling water until dissolved and set aside.
MAKE THE WHIPPED CREAM
In a separate medium bowl, whip heavy cream, vanilla extract, and confectioners sugar until stiff peaks form.
ASSEMBLE THE CHEESECAKE
Combine half of the whipped cream mixture with the strawberry jello mixture and the other half with the cream cheese mixture. Alternate spreading each mixture into the pan, starting with the cream cheese mixture and ending with whipped cream.
CHILL
Chill in the fridge for at least 4 hours or overnight before serving.
NO BAKE STRAWBERRY JELLO CHEESECAKE
Ingredients
- 12 oz. vanilla wafers
- 1 ½ cups granulated sugar divided
- 4 tbsp. 1/2 stick unsalted butter, melted
- 2 8 oz. each packages cream cheese, softened to room temperature
- 1 box 3 oz. strawberry jello
- 1 cup boiling water
- 2 cups heavy cream
- ½ cup powdered sugar
- ½ tsp. vanilla extract
Instructions
MAKE THE CHEESECAKE CRUST
- Pulse vanilla wafers in a food processor until it resembles crumbs. Transfer crumbs to a bowl. Add 1/2 cup granulated sugar and melted butter. Using a fork, combine well.
- Spray a 9-inch springform pan generously with cooking spray and press mixture into the bottom of the pan and slightly up the sides.
- Chill in the freezer for at least 30 minutes.
MAKE THE FILLING LAYERS
- In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside.
- In a separate bowl, whisk together strawberry jello and boiling water until dissolved and set aside.
MAKE THE WHIPPED CREAM
- In a separate medium bowl, whip heavy cream, vanilla extract, and confectioners sugar until stiff peaks form.
ASSEMBLE THE CHEESECAKE
- Combine half of the whipped cream mixture with the strawberry jello mixture and the other half with the cream cheese mixture. Alternate spreading each mixture into the pan, starting with the cream cheese mixture and ending with whipped cream.
CHILL
- Chill in the fridge for at least 4 hours or overnight before serving.
Nutrition
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WHAT KIND OF CREAM CHEESE TO USE IN CHEESECAKE?
I usually use regular cream cheese, but you can also use a low-fat or non-fat variety if you prefer. Just make sure it is softened to room temperature before adding to the recipe.
HOW TO SOFTEN CREAM CHEESE
Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.
-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.
-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!
WHY DID MY NO BAKE CHEESECAKE NOT SET?
If you over whip the whipped cream, it will essentially become butter + whey, and the results may be less than stable. Another reasons could not enough time chilling in the fridge. You can speed up the chilling process or firm the cheesecake faster by placing it in the freezer. The cheesecake tastes delicious served frozen too!
DO I NEED TO REFRIGERATE CHEESE CAKE?
YES, absolutely. Even if it isn’t a no-bake cheesecake it should be refrigerated. The ingredients of this cheesecake all need to be kept chilled to keep the consistency and texture. If stored properly and kept cool this delicious dessert will last 5-7 days. If you are serving for an event or party, this cheesecake will be ok for about 1-2 hours at room temperature.
CAN I FREEZE LEFTOVER CHEESECAKE?
You sure can! The best way to freeze cheesecake is to place it on a hard surface, a piece of cardboard or in a plastic or glass container. Then wrap it well in plastic wrap, then a layer of foil too. Freeze for up to 1 month. To thaw, set in the refrigerator for several hours or at room temperature for about 20-30 minutes.
MORE DELICIOUS NO BAKE CHEESECAKE RECIPES:
- EASY NO BAKE CHEESECAKE
- MINI NO BAKE CHEESECAKES
- CARAMEL NO-BAKE CHEESECAKE
- MINI NO BAKE PUMPKIN CHEESECAKES
- NO BAKE MINI OREO CHEESECAKES
- NO BAKE LEMON CHEESECAKE
- NO BAKE MINI LEMON CHEESECAKES
- NO BAKE CRANBERRY CHEESECAKE
- NO BAKE STRAWBERRY CHEESECAKE
- NO BAKE CARAMEL APPLE CHEESECAKES
- NO BAKE BLACKBERRY CHEESECAKE
No-Bake Strawberry Jello Cheesecake is creamy, delicious and such an easy dessert to make! This no-bake cheesecake recipe is made with a vanilla wafer crust, a cream cheese filling and a creamy strawberry jello layer on top.
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