Strawberry Jello Cheesecake: the delicious, light no-bake dessert recipe

If you’re looking for a new, fresh twist on a classic strawberry cheesecake, look no further than this No-Bake Strawberry Jello Cheesecake. It’s a light, no-bake dessert recipe with a creamy filling and textured cookie crust.

It’s quite the showstopper, with plump strawberries visible in each slice. It’s the perfect recipe for spring, summer or romantic occasions.

To make it, you’ll need typical cheesecake ingredients like cookie crumbs, sour cream, cream cheese, and gelatin. The recipe also makes use of both fresh strawberries and strawberry puree and jello. You can also customize the recipe, so if you’re looking to change it up.

Tips For No-Bake Strawberry Jello Cheesecake

Feel free to use any cookies or crackers for the base. A few popular options include pretzels, Oreo cookies, vanilla wafers, or graham crackers.

Use full-fat cream cheese and sour cream for better results.

Use any of your favorite jello flavors: lemon, strawberry, lime, orange, peach, pineapple, or raspberry.

You can also turn this into a blueberry jello cheesecake. Use grape-flavored jello and whole blueberries (not frozen) instead of strawberries.

Prepare the strawberries properly by hulling them first. Use a strawberry huller, or a metal straw to do this easily.

Use an electric hand mixer if you want an extra smooth filling.

Use powdered sugar for a smooth filling. If you use granulated sugar, the filling might be grainy.

Serve the Strawberry Jello Cheesecake with a dollop of cool whip.

How To Store Strawberry Jello Cheesecake

Store the Strawberry Jello Cheesecake in the fridge for up to 5 days. Keep it in an airtight container, so that the cheesecake doesn’t pick up flavors from the fridge.

How To Make Strawberry Jello Cheesecake 

Crush the cookies in a food blender until fine.

Mix cookie crumbs with melted butter.

Use the cookie crumbs to form a crust on the bottom of the 16cm pan.

Whisk cream cheese, sour cream and sugar.

Pour milk on gelatin and microwave for 1 minute, mix to dissolve. Pour gelatin into cheese mixture and add strawberry puree in.

Beat cream to form stiff peaks and fold it into the strawberry mixture.

Pour strawberry cream over the cookie crust. Set to chill for 30 minutes.

Dissolve another 6 g of gelatin in hot water and add it into 180 g of berry puree. Pour puree over the cream cheese layer, leave to chill again.

Place strawberries on top of the set berry layer.

Dissolve lemon jello following package directions. Pour jello on top and chill for the final time for 30 minutes.

Remove the parchment paper.