This Easter Jello cheesecake is so pretty and it’s no-bake too! Using a box Jell-O cheesecake mix makes it even easier. Everyone loves this pretty and impressive dessert!
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You will need:
For cheesecake layer:
1 (11.1 oz.) box Jell-O no-bake Classic cheesecake
Ingredients listed on box to make the cheesecake
Cooking spray
For the Jell-O layers
3T blue Jell-O granules (about ½ of a 3oz.box)
3 T strawberry or cherry Jell-o granules (about ½ of a 3 oz. box)
3 (8 oz.) tubs Cool Whip
water
Cadbury Pastel Mini Eggs
9”Springform pan
1M piping tip
Disposable piping bags
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DIRECTIONS:
First, prepare crust according to the box Jell-O no-bake Classic Cheesecake package directions and press into a 9” springform pan coated with cooking spray.
Next prepare the cheesecake layer according to the package instructions and pour on top of the crust.
Place in refrigerator to set for about 30 minutes.
Meanwhile, place the blue Jell-o powder in a large bowl and pour in 1/3 cup boiling water. Whisk until granules are fully dissolved, about 2 or 3 minutes. Add ½ cup ice cold water and mix until mixture is cool.
Fold in 1 (8 oz.) tub of Cool Whip until thoroughly combined and place bowl in the refrigerator for 30 minutes.
After 30 minutes, evenly spread the blue mixture onto the cheesecake for the second layer.
Refrigerate for at least 2 hours before starting pink layer.
Next place the red Jell-o powder in a large bowl and pour in ½ cup boiling water. Whisk until granules are fully dissolved. Add ½ cup ice cold water and whisk until cool.
Fold in 1 (8 oz.) tub of Cool Whip until thoroughly combined and place bowl in the refrigerator for 30 minutes.
After 30 minutes, evenly spread the red mixture on top of the blue layer.
Refrigerate for 4 hours or overnight.
Decorate with the remaining Cool Whip, and the pastel chocolate eggs if desired.
This No-bake Easter Jello Cheesecake is such a pretty dessert! It’s so light and refreshing, perfect for any celebration
You can even make individual Easter Jello Cheesecake servings in mini jars! Super fun for kids to eat!
No-Bake Easter Jello Layered Cheesecake
Pretty Pastel no-bake Jell-O cheesecake perfect for your Easter brunch or dessert. A light and easy Springtime treat!
Ingredients
- For cheesecake layer:
- 1 box Jell-O no-bake Classic cheesecake
- Ingredients listed on box to make the cheesecake
- Cooking spray
- For Jell-O layers
- 3T blue Jell-o granules (about ½ of a 3oz.box)
- 3 T strawberry or cherry Jell-o granules (about ½ of a 3 oz. box)
- 3 (8 oz.) tubs Cool Whip
- water
- Cadbury Pastel Mini Eggs
- 9”Springform pan
- 1M piping tip
- Disposable piping bags
Instructions
- First, prepare crust according to the box Jell-O no-bake Classic Cheesecake package directions and press into a 9” springform pan coated with cooking spray.
- Next prepare the cheesecake layer according to the package instructions and pour on top of the crust.
- Place in refrigerator to set for about 30 minutes.
- Meanwhile, place the blue Jell-o powder in a large bowl and pour in 1/3 cup boiling water. Whisk until granules are fully dissolved, about 2 or 3 minutes. Add ½ cup ice cold water and mix until mixture is cool.
- Fold in 1 (8 oz.) tub of Cool Whip until thoroughly combined and place bowl in the refrigerator for 30 minutes.
- After 30 minutes, evenly spread the blue mixture onto the cheesecake for the second layer.
- Refrigerate for at least 2 hours before starting pink layer.
- Next place the red Jell-o powder in a large bowl and pour in ½ cup boiling water. Whisk until granules are fully dissolved. Add ½ cup ice cold water and whisk until cool.
- Fold in 1 (8 oz.) tub of Cool Whip until thoroughly combined and place bowl in the refrigerator for 30 minutes. After 30 minutes, evenly spread the red mixture on top of the blue layer.
- Refrigerate for 4 hours or overnight.
- Decorate with the remaining Cool Whip, and the pastel chocolate eggs if desired.
- You can even make individual servings using mini canning jars.
