Some desserts are too easy not to try. That’s exactly how I ended up making a jello no bake cheesecake one sticky summer afternoon. No oven. No time. Just two kids begging for something sweet and a dusty box of JELL-O No Bake Cheesecake mix in the pantry. The first bite was… okay. It had the right idea, but the texture felt off and the flavor was bland. So I did what any curious home cook would—I added cream cheese, used real butter, and gave it time to chill overnight. That changed everything.
Now this jello no bake cheesecake is a regular in our fridge. It’s easy, creamy, and yes—it actually holds its shape. You can make it straight from the box or build on the base like I do. It’s a reliable recipe when time is tight, but you still want something that tastes homemade and feels special.
If you love this one, don’t miss my no-bake cherry cheesecake or these fun 3-ingredient no-bake desserts. They’re all fridge-friendly, family-tested, and crazy simple.
Table of Contents
Table of Contents
The Best Jello No Bake Cheesecake Recipe (With a Twist)
What You Need to Make It Work
The standard JELL-O kit will give you a passable dessert, but if you want a jello no bake cheesecake that feels rich and creamy with a solid texture, it’s worth upgrading a few ingredients. Here’s my go-to version:
| Ingredient | Amount | Why It Matters |
|---|---|---|
| JELL-O No Bake Cheesecake mix | 1 box (11.1 oz) | Includes both crust and cheesecake filling mix |
| Whole milk (cold) | 1½ cups | Helps the *jello no bake cheesecake* set properly |
| Cream cheese (optional) | 4 oz | Adds richness and real cheesecake flavor |
| Melted butter | 5 Tbsp | Gives the crust better taste and texture |
How to Make the Cheesecake Step by Step
- Mix the crust. Combine the graham crust packet with melted butter. Press it into a 9-inch pie pan. Chill for at least 10 minutes before adding the filling.
- Make the filling. In a large bowl, whisk the cheesecake mix with cold milk. If you’re using cream cheese, beat it first until smooth, then mix everything together for 3 minutes on high until fluffy.
- Assemble and chill. Pour the filling over the crust. Smooth it out and refrigerate for at least 2 hours. For a firmer jello no bake cheesecake, chill overnight.
🧁 Sophie’s tip: Want it extra firm? Use only 1¼ cups of milk instead of 1½. You can also dissolve 1 teaspoon of unflavored gelatin in warm water and blend it in with the milk for added structure.
We often turn this base into other desserts too—like my blueberry cheesecake version or this sweet-and-salty no bake dessert that’s always a crowd-pleaser.
Next up: how to make this jello no bake cheesecake your own—with fun mix-ins, toppings, and fruity variations that bring it to life.
Jello No Bake Cheesecake
Ingredients
- 1 box JELL-O No Bake Cheesecake mix 11.1 oz – includes crust and filling packets
- 1½ cups whole milk cold – straight from the fridge
- 4 oz cream cheese optional – for a richer filling
- 5 Tbsp unsalted butter melted – for mixing with the crust
Instructions
- Combine the graham crust packet with melted butter in a bowl.
- Press the mixture firmly into a 9-inch pie plate. Chill in the fridge for 10 minutes.
- In a separate bowl, beat cream cheese until smooth (if using).
- Add the cheesecake filling mix and cold milk to the cream cheese. Beat with a hand mixer for 3 minutes.
- Pour the filling over the chilled crust. Smooth the top.
- Chill the cheesecake in the refrigerator for at least 2 hours, preferably overnight.
- Add your favorite toppings before serving—fruit compote, whipped cream, crushed cookies, or jam.
Notes
- Reduce milk to 1¼ cups for a firmer cheesecake texture.
- You can bloom 1 tsp unflavored gelatin in warm water and mix it in if using almond or oat milk.
- To freeze: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.
- Try individual servings in mason jars for easy portioning at parties.
Nutrition
(Nutrition is estimated and will vary based on actual ingredients used)
Make Your Jello No Bake Cheesecake Your Own
One of my favorite things about this jello no bake cheesecake is how flexible it is. Once you’ve nailed the base, you can have a little fun—add toppings, layer in fruit, swirl in something sweet. My kids call it “cheesecake decorating,” and honestly, it’s the best part. Whether you’re prepping for a party or just making Tuesday feel special, here are easy ways to personalize it.
Creamy Add-Ins, Fruity Layers, and Smart Swaps
Want it a little tangier? Fold in some Greek yogurt. Need it sweeter? Mix in a touch of powdered sugar or a drizzle of honey. Here’s what works:
- Add 2–3 tablespoons of plain Greek yogurt for a tangy bite and a bit more protein.
- Mix in ¼ cup of whipped topping (like Cool Whip) for extra fluffiness.
- Use flavored JELL-O pudding (like lemon or white chocolate) in place of the filling mix for something totally different.
Layer fresh strawberries or blueberries between the crust and the filling for a bright surprise in every bite. For a fun twist, my son Jack once swirled in raspberry jam before chilling it—and it was gone in minutes.
Looking for something more seasonal? My healthy no bake desserts collection has a few ideas with fruit and nuts that layer perfectly into this cheesecake.
Topping Ideas Everyone Will Love
Once the cheesecake has chilled, it’s topping time. These all pair well with the jello no bake cheesecake base and make it look bakery-worthy with almost zero effort:
- Fruit compote – strawberries, cherries, or peaches simmered with a little sugar
- Crushed cookies or graham cracker crumbs – add crunch and color
- Mini chocolate chips or white chocolate curls
- Salted caramel drizzle or a spoonful of jam
- Whipped cream and a pinch of cinnamon for cozy vibes
My daughter Emma loves to top hers with a layer of mini marshmallows and chocolate syrup (messy but worth it). For a crowd, I sometimes make mini versions in jars with different toppings so everyone can pick their favorite.
If you love build-your-own desserts, you’ll also enjoy these no bake Oreo treats or these no bake peanut butter oatmeal cookies—they’re quick, fun, and picky-eater approved.
Troubleshooting Your Jello No Bake Cheesecake
Even though this jello no bake cheesecake is easy, a few things can still go sideways—like a filling that won’t set or a crust that crumbles. If that sounds familiar, don’t worry. I’ve made this enough times to know what causes most of the issues—and how to fix them fast.
Why Is My Cheesecake Runny?
This is the number one question I get about jello no bake cheesecake, and I’ve been there myself. Here’s what usually causes a runny or too-soft filling:
- Too much milk – Stick with the recommended 1½ cups, or reduce to 1¼ cups for a firmer result.
- Warm milk – Use milk straight from the fridge so the filling thickens quickly.
- Under-whipping – Whip the filling for a full 2–3 minutes with an electric mixer until fluffy and smooth.
- Too little chill time – It really needs at least 2 hours in the fridge. Overnight is even better.
🧊 Fix it fast: If your cheesecake still isn’t setting after 4+ hours, you can stir in 1 teaspoon of unflavored gelatin (dissolved in warm water) next time. It gives extra structure without changing the flavor.
This happened to me the first time I tried it for a party, and let’s just say—cheesecake soup was not what the guests were expecting. Now I always prep it the night before to avoid any surprises.
If you’re working with alternative milk or want a dairy-free version, check out my vegan-friendly no bake sweets for ideas that still give you a great set.
What If I Want to Use Gelatin?
You can absolutely use gelatin in your jello no bake cheesecake—especially if you’re skipping the box mix and going the DIY route. Here’s how:
- Dissolve 1 teaspoon unflavored gelatin in 2 tablespoons warm water.
- Let it bloom for 5 minutes.
- Stir it into the milk before mixing in the filling.
This trick helps if you’re using lighter milk alternatives (like almond or oat milk), which don’t set as well on their own.
FAQ
Let’s knock out a few common questions that pop up when people search jello no bake cheesecake on Google:
How much milk do you put in a Jello no bake cheesecake?
The box calls for 1½ cups of cold milk, and that’s the standard. If you want a firmer cheesecake, reduce it to 1¼ cups or add a bit of cream cheese for structure.
Is the Jello no bake cheesecake good?
Honestly? Yes—especially with a few simple upgrades. The base is easy, and when you add real butter, cream cheese, or a flavorful topping, it tastes like something you’d make from scratch. My family devours it every time.
Why is my no bake cheesecake runny without gelatin?
It’s likely due to too much liquid, not enough chill time, or using milk alternatives that don’t thicken as well. Adding gelatin or reducing the milk usually solves it.
How to use gelatin in a no bake cheesecake?
Bloom 1 tsp of unflavored gelatin in 2 Tbsp of warm water, then mix it into your milk or cream before combining with the cheesecake mix. Chill until firm.
Final Tips for Serving and Storing Jello No Bake Cheesecake
Once your jello no bake cheesecake is fully chilled and set, all that’s left is to slice, serve, and watch it disappear. I’ve made this recipe dozens of times—during summer cookouts, winter potlucks, even for “just because” Tuesday nights. It’s reliable, flexible, and always a hit.
How to Slice It Cleanly (Without a Mess)
Here’s my method for neat, pretty slices every time:
- Dip a sharp knife in hot water, then dry it quickly before slicing.
- Wipe the blade between each slice to keep the edges clean.
- Let the cheesecake sit at room temperature for 5–7 minutes before slicing—it softens just enough to cut cleanly.
You can serve it as-is, or add a little whipped cream, a drizzle of chocolate, or some fresh fruit on each plate. It pairs beautifully with a hot coffee, iced tea, or (if the kids are in bed) a little sparkling rosé.
For a picnic or party, I also love turning this into individual servings in mini mason jars. It’s the same recipe, just spooned in layers. Easy to transport, no slicing needed, and they look adorable on the table.
Want more no-bake goodness? My sweet and salty dessert bark and chocolate pie are both crowd favorites.
How to Store It
- Fridge: Keeps well for 3–4 days covered tightly in plastic wrap or in an airtight container.
- Freezer: Yes, you can freeze it! Just wrap tightly and freeze for up to one month. Thaw overnight in the fridge before serving.
Whether you’re using the box mix or starting from scratch, jello no bake cheesecake is one of those recipes that makes life a little easier—and a lot sweeter. It’s simple, no-fuss, and still feels homemade. If my picky eaters ask for seconds (and they always do), I call that a win.
Thanks for hanging out in my kitchen. If you try this recipe or add your own twist, I’d love to hear how it turned out. And if you’re on the hunt for more easy dessert wins, don’t miss my collection of no bake recipes—they’re just the thing for busy nights, hot days, or sweet cravings that won’t wait.
Want even more ideas like this? Browse my full Pinterest collection for cozy no-bake recipes, kid-friendly snacks, and family-approved dinners you’ll actually want to make again.
Happy no-baking!
— Sophie
Perfect recipe for Summer