No-Bake Jello Cheesecake Recipe
Cheesecake may very well be one of the most versatile fancy desserts, whether it's topped with fresh fruit like strawberries or drizzled with a rich cherry glaze. Some cheesecakes are smothered in whipped cream and laden with Oreo bits or baked with chocolate chips buried inside to make for a decadent dessert. Cheesecakes can be dressed up or down, but no matter how you love to savor every forkful of your cheesecake, one thing remains the same: They're delicious!
If you aren't interested in taking the time to run to the bakery or a Cheesecake Factory to grab a slice but you are yearning for an amazing slice of cheesecake, check out this recipe from Sher Castellano to whip up your own no-bake Jello cheesecake with berry swirl at home! It takes just 20 minutes to prepare and an hour to cook. You'll be so happy you gave this recipe a try! It's perfect for a special occasion, whether company is coming or you just want to share with your family.
Grab the ingredients for this no-bake Jello cheesecake
For this no-bake Jello cheesecake recipe, grab frozen berries of your choosing from the store. Before you use them, you'll need to thaw them out. You also will need whole milk, granulated sugar, a box of Jell-O No Bake Classic Cheesecake mix, and butter that you will warm up to room temperature. Be sure to grab the No-Bake Classic Cheesecake Jello mix specifically. Pretty much everything you need is right there in the box, so it makes this recipe surprisingly simple.
A very berry no-bake Jello cheesecake
With this no-bake Jello cheesecake recipe, the sky's the limit as far as what berries you choose to use. Castellano prefers to use a mix of berries like those from a frozen berry mix. They can be tart raspberries or sweeter strawberries, and even crisp tasting blackberries will do! Even you aren't a fan of seeds, then consider using a berry that has minuscule seeds and not ones that can easily be detected after the berries are slightly mashed with a fork.
"Every berry works. Straight blueberries would be especially lovely because they have a sweet, round taste instead of being more sharp and tart," Castellano said.
You'll need a sieve for this no-bake Jello cheesecake
Before you throw yourself into preparing this no-bake Jello cheesecake recipe, be sure you have a mesh sieve or cheesecloth on hand to help remove the pulp and seeds from the mashed fruit mixture to make this amazingly delicious dessert. There's a good chance you already have a sieve sitting around in your kitchen, but if you don't, you have other options. Cheesecloth is made of a loosely woven material and can often be found at local grocery stores, supermarkets, or culinary shops. Pick some up the next time you do your shopping so you know you'll have some on hand.
Work with the fruit and crust for this no-bake Jello cheesecake
Grab a small bowl and place the thawed (previously frozen) berries in it along with two tablespoons of sugar. Take a fork and mash the berries a bit, then set them aside. Line an 8x8-inch pan with parchment paper or foil and set it to the side as well.
Then, open the Jello No-Bake Classic Cheesecake mix box and prepare to make the crust mix. Using your hands to combine, mix the sugar and the butter that's sat at room temperature. Castellano explained that butter roomed to warm temperature is "ideal for blending." Work the crust mixture until it becomes similar to the consistency of wet sand. Press the crust mixture into the baking pan and smooth it out with an off-set spatula or a measuring cup, then set it aside.
Prepare the filling for your no-bake Jello cheesecake
Follow the boxed mix's directions to prepare the filling mix for this no-bake Jello cheesecake, combining it with one and a half cups of whole milk and blending in a stand mixer on low for 30 seconds. Then, turn the stand mixer to medium and blend for three minutes. If you don't have a stand mixer, you can use a hand mixer and a bowl instead. Spoon the filling over the prepared crust, smooth it with the off-set spatula or a spoon, and set it to the side. By smoothing the filling, you'll ensure a uniform spread and a beautiful dessert that also tastes delicious.
Back to the berries with this no-bake Jello cheesecake
Return your attention to the berries and continue mashing them with a fork again. Now, run the mixture through a fine mesh sieve or cheesecloth to remove the pulp and seeds from the mashed fruit mixture. Toss out the pulp and seeds, then drizzle the remaining thickened berry juice across the cheesecake filling in the pan.
Swirl the fruit together by dragging a toothpick around the drizzle and beautifully disperse it across the cheesecake canvas like a piece of art. Refrigerate for an hour, then cut and serve. If there is miraculously any cheesecake left after serving, it needs to be refrigerated.
- ¼ cup frozen berries (thawed)
- ¼ cup sugar (divided)
- 1 Jello No-Bake Classic Cheesecake mix
- ¼ cup butter (room temperature)
- 1 ½ cups whole milk
- 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.
| Calories per Serving | 92 |
| Total Fat | 6.3 g |
| Saturated Fat | 3.7 g |
| Trans Fat | 0.2 g |
| Cholesterol | 16.9 mg |
| Total Carbohydrates | 7.8 g |
| Dietary Fiber | 0.1 g |
| Total Sugars | 7.5 g |
| Sodium | 42.9 mg |
| Protein | 1.4 g |
