Recipes With Jello Cheesecake Pudding

Where are all the cheesecake fans at? Today’s simple recipe is sure to become a family favorite. It’s quick, easy and delicious – just like our No Bake Chocolate Cheesecake, Cheesecake Bites, and Cheesecake Brownies.

I love cheesecake recipes – whether it’s classic New York Cheesecake or decadent chocolate cheesecake. Nothing beats the velvety smooth texture and rich, creamy flavor.

Yes – you can! And today I’m going to show you how simple it is! This easy recipe is a lemon jello cheesecake recipe that has delicious lemon flavor and crunchy, graham cracker crust.

Vintage 1960 Jello Pudding Cheesecake Recipe Ad

Using jello in the recipe acts as flavor for the cheesecake. Not only that, but it also helps the cheesecake set properly.

You end up with a texture that’s not too dense or heavy – but instead is super smooth with an almost mousse-like consistency.

CRUST. I love the graham crumb crust – so this recipe makes enough to go along the bottom and up the edges. You’ll mix together graham cracker crumbs, a little sugar and melted butter, then press it into the tin.

Raspberry Cheesecake Pudding Pie (a Jello Recipe)

JELLO. Dissolve one 4 oz package of jello in 3/4 cup of boiling water. Note that you will not follow the preparation instructions on the jello package.Make sure to give the mixture a stir so that the jello dissolves. Then as the jello mixture cools, you’ll make the rest of the filling.

FILLING. Beat the cream cheese and powdered sugar until it’s soft with no lumps. Make sure to use full-fat, brick-style cream cheese here.

COMBINE. Then, carefully mix in the cooled jello mixture and a little lemon juice. You want to do this slowly, and ensure that the jello is 100% cooled before going ahead. Then it’s time to gently fold in the whipped topping.

One Minute Cheesecake Yogurt Pudding

CHILL. Spoon the mixture into the pan, smooth the top, and then pop the cheesecake in the fridge to chill. It will need to chill for at least 6 hours before serving. So I typically make it the night before I plan to serve it.

DECORATE. I like to decorate the cheesecake with some whipped cream and berries, or you could spoon a dollop of lemon curd on top of each piece.

Note that this recipe makes too much filling for a store-bought, 8-inch graham crumb pie crust. If you’d like to use a pre-made pie crust, buy 2. The filling recipe will be enough to fill both.

No Bake Strawberry Cheesecake Icebox Cake Recipe

My name's Fiona and I love to bake and blog. I share homemade, from scratch, classic recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

CHILL. Spoon the mixture into the pan, smooth the top, and then pop the cheesecake in the fridge to chill. It will need to chill for at least 6 hours before serving. So I typically make it the night before I plan to serve it.

DECORATE. I like to decorate the cheesecake with some whipped cream and berries, or you could spoon a dollop of lemon curd on top of each piece.

Note that this recipe makes too much filling for a store-bought, 8-inch graham crumb pie crust. If you’d like to use a pre-made pie crust, buy 2. The filling recipe will be enough to fill both.

No Bake Strawberry Cheesecake Icebox Cake Recipe

My name's Fiona and I love to bake and blog. I share homemade, from scratch, classic recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!