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Raspberry Cheesecake Jello

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!
Prep Time5 mins
Chill Time6 hrs
Course: Side Dish
Cuisine: American
Keyword: Raspberry Cheesecake Jello
Servings: 20
Calories: 110kcal


  • 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)


  • 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!


Calories: 110kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 86mg | Potassium: 24mg | Fiber: 1g | Sugar: 12g | Vitamin A: 188IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg