This creamy no-bake Raspberry Jello Cheesecake features a fluffy and pretty pink raspberry cheesecake filling atop a buttery graham crust.
Need a pretty and delicious dessert for Valentine's Day? This super cute pink raspberry no-bake cheesecake made with raspberry jello is just what you need. Raspberries give such a vibrant pop of flavour and colour in desserts. My Raspberry White Chocolate Scones exhibit this wonderfully!
Try this No Bake Triple Chocolate Cheesecake if you are looking for a decadent chocolate dessert instead. Irish Cream Tiramisu or homemade Vanilla Bean Creme Brûlée would also be fantastic options for celebrating Valentine's Day!
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⭐️ Why You Need to Make This Recipe
- Easy. This cheesecake is SO simple and quick to make!
- Fruity. The vibrant raspberry flavour and pretty pink color come from the Jello in this recipe.
- Loved by all. The fluffy texture and berry flavour make this no-bake Jello cheesecake a hit with young and old alike!
🧈 Ingredients
Here are the ingredients needed to make this raspberry no-bake cheesecake.
Ingredient Notes
- Graham Cracker Crumbs - I always buy pre-crushed graham cracker crumbs to make my life easier!
- Cream Cheese - Use full-fat cream cheese and make sure it is softened before starting the cheesecake. If the cream cheese is cold, the cheesecake batter will be lumpy. I always use and recommend Philadelphia cream cheese.
- Lemon Juice - Fresh or bottled lemon juice works here. You have to mix the lemon juice in with the cream cheese and sugar. It must be incorporated before the jello mixture is added so that it doesn't interfere with the gelatin.
- Jello - Mix the jello powder with boiling water until fully dissolved. Then, allow the mixture to cool at room temperature until it is only slightly warm before adding to the cheesecake batter. Don't let the jello mixture cool for too long because it will start to set and you will end up with lumps of jello in the cheesecake batter.
See the recipe card for the full list of ingredients with measurements.
📝 Substitutions
Here are some substitutions and variations to keep in mind while making this jello cheesecake.
- Salted Butter - Unsalted butter works instead in the crust. Add ¼ teaspoon of salt to the butter in the crust if you like a salty/sweet-tasting crust.
- Graham Crumbs - You may use Oreo chocolate cookie crumbs instead to make the crust for this recipe. Crush up just the cookies without the icing if using Oreos.
- Jello Flavour - Try this recipe with a different flavour of jello. I think a Strawberry Jello Cheesecake would be great!
📃 Instructions
Step 1: Stir together the graham cracker crumbs and melted butter. Then whisk together the boiling water and jello powder until smooth. Let cool down to room temperature.
Step 2: Press firmly into a 9-inch springform pan that has been either greased or lined with wax paper.
Step 3: Cream together the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth.
Step 4: Add the room-temperature jello mixture and mix at low speed just until combined.
Step 5: Add the heavy cream.
Step 6: Once incorporated, increase the mixer speed to high and whip for 1 minute until fluffy.
Step 7: Pour over top of the prepared crust and smooth out the top.
Chill the cheesecake for at least 3-4 hours to allow it to set fully before serving. Serve with whipped cream and fresh raspberries, if desired.
💡 Top tip
It is extremely important to use softened cream cheese when making my cheesecake recipes! Cold cream cheese will not be incorporated into the batter well and will leave clumps of cream cheese throughout the cheesecake.
❓Recipe FAQs
Store leftover cheesecake in the springform pan covered with food wrap for up to 3-4 days in the refrigerator.
You can prepare and refrigerate cheesecake in the springform pan, tightly covered with plastic wrap, up to 48 hours in advance.
Thanks to the instant jello in this cheesecake recipe it will firm up in the refrigerator in around 3-4 hours.
Yes! Crush up gluten-free graham crackers or other gluten-free cookies to make a gluten-free cheesecake crust and this recipe will be GF.
Each has its own unique appeal, ultimately depending on your individual taste. If you like a rich and velvety cake, baked cheesecake is a great choice. Alternatively, if you desire a light and airy dessert, opt for the no-bake version.
❤️ More Valentine's Day Recipes
Looking for other recipes like this? Try these:
If you tried this No Bake Raspberry Cheesecake or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Raspberry Jello Cheesecake (no bake)
Equipment
- 9-inch springform pan
- non-stick cooking spray
- measuring cups & spoons
- mixing bowls
- electric handheld mixer
- whisk
Ingredients
For the Crust:
- 2 cups graham cracker crumbs *
- ½ cup salted butter, melted *
For the Filling:
- ½ cup boiling water
- 1 package raspberry Jello powder * (85 grams)
- 16 ounces cream cheese, softened
- ⅔ cup powdered sugar (confectioners sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice *
- 1 cup whipping cream
Instructions
To make the Crust:
- Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray. Mix together the Oreo baking crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
To make the Filling:
- Whisk together the boiling water and raspberry Jello until fully dissolved. Let cool to room temperature (but do not refrigerate or allow to set).
- Place the softened cream cheese and powdered sugar in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed for 2 minutes or until fluffy and smooth. Add the vanilla extract and lemon juice and mix until incorporated.
- Next, add the room temperature Jello mixture and mix at low speed until combined. Lastly, add the whipping cream and mix, starting at low speed and increasing to high as the mixture comes together. Beat at high speed for 1 minute or until fluffy and slightly thickened (it will still be quite runny but it will set in the fridge). Pour into the pan over the prepared crust and tap the pan on the counter a few times to release air bubbles.
- Cover and refrigerate for at least 4 hours or until set before serving. Serve with whipped cream and fresh raspberries, if desired. Enjoy!
Notes
- You may use Oreo chocolate cookie crumbs instead to make the crust for this recipe. Crush up just the cookies without the icing if using Oreos.
- Unsalted butter works instead in the crust. Add ¼ teaspoon of salt to the butter in the crust if you like a salty/sweet-tasting crust.
- Mix the jello powder with boiling water until fully dissolved. Then, allow the mixture to cool at room temperature until it is only slightly warm before adding to the cheesecake batter. Don't let the jello mixture cool for too long because it will start to set and you will end up with lumps of jello in the cheesecake batter
- Fresh or bottled lemon juice works here. You have to mix the lemon juice in with the cream cheese and sugar. It must be incorporated before the jello mixture is added so that it doesn't interfere with the gelatin.
K
This recipe is absolutely easy to follow. A friend made this with lemon jello and she and her guests loved it! I just made this, still in the refrigerator, but my fiance had a taste and even he loved it. I am a journeyman Baker and he is not a fan of any baked goods, except this. Thank you for sharing this recipe! I also am a huge fan! Only adjustment I made was a little less icing sugar. Just personal preference. Otherwise, it's perfect!