Raspberry Cheesecake Jello made with only 4 ingredients for a delicious side dish or dessert. This Jello recipe is made with cream cheese, yogurt and pie filling and can be made in any flavor you want!
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I love how simple this Jello is! Adding cream cheese to one layer of Jello and adding pie filling to the other layer of Jello creates a recipe that tastes a lot like cheesecake! We absolutely love using raspberry Jello and raspberry pie filling, but strawberry, peach or cherry all work well too.
Ingredients in Raspberry Cheesecake Jello
Raspberry Jello – The recipe calls for two (3 oz) boxes, but I had a 6 ounce box on hand and I just split it in half and it worked great. You can use a different flavor of Jello if you prefer!
Raspberry pie filling – If you use raspberry Jello, you probably want to use raspberry pie filling too. But if you use cherry Jello, use cherry pie filling, if you use peach Jello, use peach pie filling…you get the idea!
Cream cheese -You will need an entire 8 ounce block of cream cheese. Regular cream cheese works great, but you can also use a low fat or non-fat variety if you choose. Just make sure the cream cheese is softened to room temperature before adding to the recipe, or it will be very difficult to make the creamy layer smooth.
Sour cream or Greek yogurt – The original recipe calls for sour cream, but I usually use Greek yogurt instead. You can use plain yogurt or vanilla – either one works great!
How to make Raspberry Cheesecake Jello Salad
Dissolve 1 package Jello in 1 3/4 cup boiling water. Once the Jello is dissolved, add in the can of pie filling. Pour into a 9X13 pan and keep in the refrigerator until set (about 3-4 hours).
When that layer is set up, dissolve the other package of Jello in 1 3/4 cup boiling water. In a separate bowl, beat cream cheese and sour cream until smooth. Pour the Jello slowly into the cream cheese mixture and beat carefully until smooth. Pour on top of the first Jello layer. Refrigerate until set. Slice and serve…we like it best with a dollop of whipped cream and fresh raspberries!
Raspberry Cheesecake Jello
Ingredients
- 2 3 oz packages raspberry Jello (or you can use a 6 oz box and divide it in half like I did!)
- 1 can raspberry pie filling
- 8 oz package cream cheese softened to room temperature
- 1/2 cup sour cream (or Greek yogurt – vanilla or plain)
Instructions
- Dissolve 1 package Jello in 1 3/4 cup boiling water. Once the Jello is dissolved, add in the can of pie filling. Pour into a 9X13 pan and keep in the refrigerator until set (about 3-4 hours).
- When that layer is set up, dissolve the other package of Jello in 1 3/4 cup boiling water. In a separate bowl, beat cream cheese and sour cream until smooth. Pour the Jello slowly into the cream cheese mixture and beat carefully until smooth. Pour on top of the first Jello layer. Refrigerate until set. Slice and serve…we like it best with a dollop of whipped cream and fresh raspberries!
Nutrition
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WHERE DO YOU SERVE JELLO SALAD?
Raspberry Cheesecake Jello Salad makes for a great side dish to take to a potluck, but is sweet enough that it could work as a dessert also. I have used this recipe on multiple occasions when I needed to whip something up quickly to take somewhere, and it has always been a HUGE hit with adults and kids alike.
I love that this recipe is cool and refreshing in the summer, but also is a family favorite at Thanksgiving, Christmas and even Valentine’s Day – it works for pretty much any holiday! You’ll love having this convenient and mouthwatering recipe in your collection!
HOW DO YOU 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!
WHAT KIND OF CREAM CHEESE IS USED IN RASPBERRY CHEESECAKE JELLO?
All types of cream cheese work well in this Jello recipe! I have tried regular cream cheese, the reduced fat cream cheese and even fat free cream cheese and they all turn out wonderfully! Recently I have been using the Greek yogurt variety because it has a little bit more protein.
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Raspberry Cheesecake Jello made with only 4 ingredients for a delicious side dish or dessert. This Jello recipe is made with cream cheese, yogurt and pie filling and can be made in any flavor you want!
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