Easy Strawberry Jello Cheesecake

This Easy Strawberry Jello Cheesecake is a refreshing and delightful dessert that combines a creamy cheesecake layer with a sweet and fruity Jello topping. Perfect for summer gatherings or anytime you want a delicious, no-bake treat. Let’s dive in!

Why You’ll Love This Easy Strawberry Jello Cheesecake ?

• No-Bake Delight: Perfect for hot days when you don’t want to turn on the oven.
• Layers of Flavor: Creamy cheesecake, crunchy Oreo crust, and a fruity Jello topping.
• Make-Ahead: Great for preparing in advance for parties and gatherings.

Ingredients:

For the Crust:

• 2 ½ cups Oreo cookie crumbs (about 26 Oreo cookies)
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 2 cups heavy whipping cream
• 1 teaspoon strawberry extract

For the Topping:

• 3 cups fresh strawberries, hulled and sliced in half
• 1 (6 oz.) package Strawberry Jello
• 2 cups boiling water

Directions:

1. Make the Crust:
   • Finely crush the Oreo cookies in a food processor until they form fine crumbs.
   • Add the melted butter to the crumbs and blend until the mixture is moistened.
   • Press the crumb mixture onto the bottom of a prepared 9-inch springform pan, lightly greasing the edges of the pan with cooking spray.
   • Place in the freezer while you make the filling.
2. Make the Cheesecake Filling:
   • In a medium bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.
   • In a separate bowl, whip the heavy cream until soft peaks form.
   • Add the cream cheese mixture to the beaten heavy cream and mix on low speed just to combine.
   • Add the strawberry extract and beat until incorporated.
   • Spread the cheesecake filling over the prepared crust.
   • Set in the fridge to firm up.
3. Prepare the Strawberry Jello Topping:
   • Mix together the boiling water with the strawberry Jello until the Jello is completely dissolved. Allow the mixture to cool fully.
   • Once cooled, place the hulled and halved strawberries over the top of the chilled cheesecake layer.
   • Pour the cooled Jello mix over the strawberries. (Tip: Never pour warm Jello over the cheesecake or you’ll end up with a creamy layer on top).
   • Return to the refrigerator and chill for at least 2-4 hours, or overnight, until the Jello is fully set and firm.
4. Serve:
   • Once the topping is set and cooled, run a thin knife around the sides and remove the springform pan sides.
   • Slice and serve.

Notes:

• Strawberry Extract: Adjust the amount of strawberry extract to taste if you prefer a stronger or milder flavor.
• Chilling Time: Ensure you give the cheesecake and Jello ample time to set for the best texture and presentation.

Easy Strawberry Jello Cheesecake

Variations:

• Different Berries: Try using raspberries or blueberries for a different twist.
• Chocolate Crust: Use chocolate graham crackers instead of Oreo cookies for the crust.

Equipment:

• Food processor
• Mixing bowls
• Electric mixer
• 9-inch springform pan

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

What to Serve with This Easy Strawberry Jello Cheesecake ?

This cheesecake pairs wonderfully with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent treat.

Tips:

• Cooling Jello: Ensure the Jello is fully cooled before pouring it over the cheesecake to avoid melting the filling.
• Neat Slices: Use a sharp knife dipped in hot water and wiped clean between each slice for neat servings.

FAQ:

Q: Can I use low-fat cream cheese?

A: Yes, you can use low-fat cream cheese, but the texture may be slightly different.

Q: Can I make this gluten-free?

A: Use gluten-free cookies for the crust to make this dessert gluten-free.

Q: How long does this need to chill?

A: Chill for at least 2-4 hours, but overnight is best for the Jello to fully set.

Continue to Content

Easy Strawberry Jello Cheesecake

Yield: 12 servings

Prep Time: 30 minutes

Chilling Time: 3 hours

Total Time: 3 hours 30 minutes

This Strawberry Jello Cheesecake is sure to impress at any gathering. Enjoy making and sharing this delightful dessert with your loved ones!

Print

Ingredients

• For the Crust:
• - 2 ½ cups Oreo cookie crumbs (about 26 Oreo cookies)
• - 6 tablespoons unsalted butter, melted
• For the Cheesecake Filling:
• - 16 oz cream cheese, softened
• - 1 cup powdered sugar
• - 2 cups heavy whipping cream
• - 1 teaspoon strawberry extract
• For the Topping:
• - 3 cups fresh strawberries, hulled and sliced in half
• - 1 (6 oz.) package Strawberry Jello
• - 2 cups boiling water

Instructions

1. Finely crush the Oreo cookies in a food processor until they form fine crumbs.
2. Add the melted butter to the crumbs and blend until the mixture is moistened.
3. Press the crumb mixture onto the bottom of a prepared 9-inch springform pan, lightly greasing the edges of the pan with cooking spray.
4. Place in the freezer while you make the filling.
5. In a medium bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.
6. In a separate bowl, whip the heavy cream until soft peaks form.
7. Add the cream cheese mixture to the beaten heavy cream and mix on low speed just to combine.
8. Add the strawberry extract and beat until incorporated.
9. Spread the cheesecake filling over the prepared crust.
10. Set in the fridge to firm up.
11. Mix together the boiling water with the strawberry Jello until the Jello is completely dissolved. Allow the mixture to cool fully.
12. Once cooled, place the hulled and halved strawberries over the top of the chilled cheesecake layer.
13. Pour the cooled Jello mix over the strawberries. (Tip: Never pour warm Jello over the cheesecake or you'll end up with a creamy layer on top).
14. Return to the refrigerator and chill for at least 2-4 hours, or overnight, until the Jello is fully set and firm.
15. Once the topping is set and cooled, run a thin knife around the sides and remove the springform pan sides.
16. Slice and serve.

Notes

Approximate Nutrition Information:

• Calories: 350 kcal per serving
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 75mg
• Sodium: 200mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest