Best 5 Jello Cheesecake Recipes

JELLO CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees. Cream butter and sugar together until light and fluffy; add flour and nuts and stir until a crumbly dough is formed. Press dough into bottom of 9x13 inch pan. Bake for 10 minutes or until crust is brown. Cool.
• Dissolve lemon gelatin in 1 cup of hot water. Cool. Meanwhile, whip the whipping cream (or you could substitute an 8 oz container of Cool Whip instead). Cream the cream cheese and 1/2 cup sugar together until fluffy. Add cooled lemon gelatin and stir until blended. Fold whipped cream into cheese mixture. Pour onto cooled crust. Chill.
• For topping, dissolve the strawberry gelatin in 4 1/2 cups hot water and chill for about 15 minutes. Gently pour on top of cheese mixture. Chill until set and ready to serve.
• Tips:.
• To lighten this dessert you can make a graham cracker crust with 2 cups crushed graham crackers, 1/2 cup melted butter and 1/3 cup sugar or Splenda. 8 oz of cottage cheese can be substituted for the cream cheese. Place cottage cheese in a blender and blend until smooth (otherwise it will taste grainy). Substitute sugar free gelatin for the gelatin in all or part of the recipe. Other flavors of gelatin can be substituted.

JELLO CHEESECAKE

Steps:

• 1. PREPARE CRUST: Blend crust ingredients together. Press into buttered 9 x 9 inch pan. Chill. You may want to save a few crumbs to garnish the top. it may be a little thick--see my photos of the triple layer jello cheesecake. Adjust to your liking.
• 2. PREPARE THE FILLING: Prepare Dream Whip according to package directions. Keep in refrigerator until ready to use. Dissolve Jello in hot water and cool to room temperature. DO NOT FOLLOW PACKAGE DIRECTIONS FOR JELLO! ONLY USE 1 CUP HOT WATER! Beat sugar and cream cheese together. Mix cooled Jello into cheese mixture. Fold in prepared Dream Whip. Pour into pan and chill until set.
• 3. NOTE: Often I double the recipe, and then you can put it in a 9 x 13 pan. If you use purchased graham cracker crumbs, 1/2 package is plenty for a 9 x 9 pan; a full package is plenty for a 9 x 13 pan.
• 4. I started experimenting with layered flavors. I used a 10" square springform pan, but you can use any type of pan you prefer. All I did was make three different filling recipes, like cherry, lime, and lemon. Make the first, pour it on the crust; put it in the refrigerator. By the time you make the second, the first will be set and you can gently pour it on top, refrigerate it, and prepare the third.
• 5. It's not only pretty, but whatever flavors you combine are delicious and cut a little of the sweetness down. Very flavorful and fun! Two layers would work, too; play with it and have fun!

STRAWBERRY JELLO CHEESECAKE WITH PRETZEL CRUST

Steps:

• 1. Preheat oven to 350 degrees F. Mix together the pretzels, 4 tablespoons sugar and melted butter. Press into the bottom of a 10 inch spriingform pan. Bake for 10 minutes. Set aside to cool completely.
• 2. Beat together the cream cheese and sugar until no lumps are left. Fold in the Cool Whip. Spread over the COMPLETELY COOLED crust. Make sure you spread completely to the sides of the pan, to keep the jello layer from seeping into the crust. Refrigerate for at least 30 minutes to an hour.
• 3. Meanwhile, make the strawberry layer. Stir together the gelatin mix and boiling water in a medium sized bowl. Add the frozen frozen strawberries, and stir until they thaw and the mixture is partially set. Put the bowl in the fridge for another 15-20 minutes until thickened but not completely set.
• 4. NOTE: If your frozen strawberries are whole, this recipe works better if you slice them before adding to the jello. They should be easy to slice, even when frozen.
• 5. Spoon the Jello layer over the cream cheese layer. Refrigerate until completely chilled and the jello is fully set. This will take at least 1 hour.
• 6. Right before serving, remove the sides from the pan. If desired, you can decorate the top with whipped cream and a sprig of mint.

LOVELY LEMON JELLO CHEESECAKE

Steps:

• 1. Spray 8 or 9 inch springform pan or 9 inch pie plate lightly with nonstick cooking spray. Sprinkle bottom and side with the graham cracker crumbs.
• 2. Completely dissolve jello in boiling water; pour into blender container. Add cottage cheese and cream cheese; cover. Blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth.
• 3. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Chill until set, about 4 hours. When ready to serve, remove side of pan. Top cheesecake with pie filling.

JELLO CHEESECAKE WITH WALNUT CRUST - ZIPPY'S RECIPE - (3.9/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Mix together butter, flour, brown sugar and nuts in a stand mixer. Press into a 13 X 9 inch pan; Bake for 15 minutes. Let this cool completely. Mix the lemon gelatin with 1 cup of boiling water. Set aside to cool. Mix together cream cheese, sugar and Cool Whip; add cooled lemon gelatin mixture to the cream cheese mix. Pour this over the crust; refrigerate for 1 hour. NOTE: The cream cheese filling will be light and soft. It will not be as firm as you might expect it to be. Combine cherry gelatin (or your gelatin flavor of choice) and 2 cups of boiling water; cool. Gently spoon the Jello over the cold cream cheese mixture. Refrigerate until cherry gelatin is firm (overnight or up to 4 hours). Slice Jello cheesecake into generous squares and serve!