Best No Bake Light Jello Cheesecake Recipes

NO-BAKE JELLO CHEESECAKE RECIPE

Steps:

• In a small bowl, combine the thawed berries with 2 tablespoons of sugar. With a fork, mash the berries a bit and set aside to sit.
• Line an 8x8-inch pan with parchment paper or foil. Set aside.
• With your hands, combine the crust mix, the remaining 2 tablespoons sugar, and butter until it becomes the consistency of wet sand. Press the crust mixture into the baking pan and level it with an off-set spatula and/or measuring cup. Then set aside.
• Combine the filling mix with the milk in a stand mixer and mix on low for 30 seconds. Then on medium for 3 minutes. (You can also use a hand mixer and bowl).
• Spoon the filling over the crust, and smooth with an off-set spatula (or spoon) and set aside.
• Return to the berries and mash with the fork once more. Run the mixture through a fine mesh sieve to remove the pulp and seeds. Discard the pulp and seeds and drizzle on the remaining thickened berry juice. Then, lightly swirl together by dragging a toothpick around the drizzle.
• Refrigerate for 1 hour, then cut and serve. Leftover cheesecake needs to be refrigerated.

NO BAKE LEMON CHEESECAKE

Steps:

• Place the cream cheese in a large bowl, and whip it up until it's nice & fluffy.
• Next add in the sweetened condensed milk, and mix until well combined.
• Sprinkle in the lemon gelatin, then pour in the hot water.
• Add in the lemon juice, and the vanilla extract.
• Mix everything until it's nice and creamy, then pour the no bake lemon cheesecake filling into the graham cracker crust.
• Cover the cheesecake, and refrigerate for a minimum of 4 hours.
• Serve & enjoy!

NO BAKE - LIGHT AND FLUFFY CHEESECAKE

Steps:

• 1. Crust Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan. Note: To save time , you can also use 2 store bought pre-made graham cracker crust .. there is enough filling from this recipe to fill two crusts.
• 2. Filling Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Pour filling into graham crust . Top evenly with final 1/3 of graham cracker crumbs.
• 3. Refrigerate at least 6 hours before serving. Note: If desired top with your favorite topping before serving (cherry, strawberry, blueberry) 12 servings

NO-BAKE CHEESECAKE WITH COOL WHIP®

Steps:

• Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
• Refrigerate until firm, 2 to 3 hours.

NO BAKE LIGHT JELLO CHEESECAKE

Steps:

• Crush graham crackers into fine crumbs and mix well with egg white (since this is non-cook be careful NOT to get any yolk mixed into the recipe). Spread and press firmly into the bottom of a 9" bottom spring form pan. Refrigerate for 30 minutes until firm.
• Mix first Jello packet with 1/2 cup of boiling water. Stir until dissolved. Allow to sit at room temperature to cool slightly.
• Stir cream cheese until fluffy. Add strawberry yogurt and mix well. Add Jello into mixture and stir filling until well blended. Add filling into pan and if wanted lightly lay strawberry's over the top and push in ever so gently so they are in place. Refrigerate for 90 minutes or until firm.
• Meanwhile prepare second Jello packet as the box directs you. Allow to cool at room temperature until needed.
• When cheesecake is firm add a layer of Jello over the top (however much you choose to put on is up to you, I tend to put a thin layer on if I haven't used fruit, and a thick one if I have). Again refrigerate until firm (usually about an hour or so).

JELL-O NO-BAKE MINI CHEESECAKES

Steps:

• Mix Crust Mix, margarine and sugar until blended. Spoon into 12 paper-lined muffin cups; press crust mixture firmly onto bottoms of cups.
• Beat milk and Filling Mix with mixer on low speed just until blended, then beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
• Refrigerate 1 hour.

NO-BAKE CHEESECAKE WITH GELATIN

Steps:

• Combine cream cheese and powdered sugar in a large bowl; beat with an electric mixer until smooth. Add gelatin and beat until incorporated. Mix in whipped topping until smooth. Spread batter in prepared crust, leaving some room at the top. Spread cherry pie filling over cream cheese mixture.
• Place in the refrigerator until firm, 3 to 4 hours.

LIGHT AND FLUFFY LEMON JELLO CHEESECAKE

Steps:

• Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
• Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
• Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
• Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
• In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
• Add Jello mixture to evaporated milk and continue to beat until well blended.
• Pour over Graham cracker crust.
• Chill until firm.

IT'S-A-SNAP GELATIN CHEESECAKE

Steps:

• Mix gelatine and sugar in small bowl. Add boiling water; stir 5 minutes or until gelatine is completely dissolved.
• Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until creamy. Gradually add gelatine mixture, beating until well blended after each addition. Refrigerate 45 minutes or until thickened, stirring every 15 minutes. Pour into pie crust.
• Refrigerate 3 hours or until firm.