Description

Have you ever dreamed of a dessert that looks like a party and tastes like a creamy, fruity hug? That’s exactly what you get with this No-Bake Red White and Blue Jello Cheesecake! With its bright red, white, and blue layers, this cool treat is perfect for summer picnics, 4th of July celebrations, or any day you want to make everyone smile.

Ingredients

Scale

A yummy No-Bake Red White and Blue Jello Cheesecake starts with simple ingredients. Here’s the list for a 9-inch springform pan:

Crust:
- 6 oz. Maria cookies, crushed
- 4 tbsp (½ stick) butter, melted
- Why it matters: The cookies make a sweet, crunchy base, and butter keeps it together.
- Substitutions: Use graham crackers or vanilla wafers instead. Try coconut oil for a dairy-free crust.
Cheesecake Filling:
- 1 package (3 oz.) lemon jello powder
- ¾ cup boiling water
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup heavy cream
- Why it matters: Lemon jello adds a zesty kick, cream cheese and sour cream make it rich, and whipped cream keeps it light.
- Substitutions: Swap sour cream for Greek yogurt for a healthier, tangier flavor. Use lime or orange jello for a fun twist.
Blue Jello Layer:
- 1 package (3 oz.) berry blue jello powder
- ¾ cup boiling water
- ½ cup ice cubes
- Why it matters: Gives a bright blue layer that’s so festive!
- Substitutions: Any blue jello, like blue raspberry, works great.
Red Jello Layer:
- 1 package (3 oz.) strawberry jello powder
- ¾ cup boiling water
- ½ cup ice cubes
- Why it matters: Adds a sweet red layer for that patriotic vibe.
- Substitutions: Try cherry or raspberry jello for a similar red color.
Optional Decorations:
- Mixed berries (strawberries, blueberries, raspberries)
- Sprinkles
- Why it matters: Makes your cheesecake look like a celebration.
- Substitutions: Add whipped cream or edible glitter for extra sparkle.

Tip: Full-fat ingredients give the creamiest texture, but low-fat options work for a lighter treat.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Crust

Crush 6 oz. Maria cookies in a food processor until fine. No processor? Put them in a zip-top bag and smash with a rolling pin.
Mix crumbs with 4 tbsp melted butter until it looks like wet sand.
Press firmly into the bottom of a 9-inch springform pan using a spoon or glass.
Chill in the fridge for 30 minutes to set.
- Tip: Press hard so the crust stays together when you slice it.

Step 2: Make the Cheesecake Filling

Dissolve 1 package lemon jello in ¾ cup boiling water. Stir until fully dissolved, then cool to room temperature (still liquid).
In a big bowl, use an electric mixer to beat 8 oz. softened cream cheese, 1 cup powdered sugar, 1 cup sour cream, and 1 tsp vanilla extract until smooth.
Slowly pour in the cooled lemon jello and mix well.
In another bowl, whip 1 cup cold heavy cream until stiff peaks form (about 2-3 minutes).
Fold the whipped cream into the cream cheese mixture until smooth. Keep at room temperature, stirring now and then to stop it from setting.
- Tip: Soft cream cheese (left out for 30 minutes) mixes without lumps.

Step 3: Assemble the First Layers

Pour half the cheesecake filling over the chilled crust. Spread it evenly with a spatula.
Freeze for 30 minutes to set the layer.
- Tip: Freezing keeps layers neat when you add jello.

Step 4: Prepare the Blue Jello Layer

Dissolve 1 package berry blue jello in ¾ cup boiling water. Stir until fully dissolved.
Add ½ cup ice cubes and stir until melted. Let cool until slightly thickened but pourable (5-10 minutes).
Gently pour over the set cheesecake layer. Tilt the pan to spread evenly.
Freeze for 30 minutes until firm.
- Tip: Pour jello over a spoon’s back to avoid messing up the cheesecake layer.

Step 5: Add More Cheesecake and Red Jello

Spread the remaining cheesecake filling over the blue jello layer. Freeze for 30 minutes.
Dissolve 1 package strawberry jello in ¾ cup boiling water. Add ½ cup ice cubes and stir until slightly thickened.
Gently pour the red jello over the cheesecake layer. Refrigerate for at least 4 hours (or overnight). For a faster set, freeze for 30 minutes, then refrigerate for 2 hours before serving.
- Tip: Run a knife around the pan’s edge before removing the springform for a clean release.