Raspberry Jello Cheescake

Raspberry Jell-O cheesecake – Layers of pretzel crust, light and fluffy cream cheese filling, and topped raspberries and raspberry Jell-O. This no bake summer dessert is refreshing and so easy to make!


  • ~ 1 cup of crushed graham crackers or pretzels
  • 3 tbsp. unsalted butter, melted
  • 8 oz. cream cheese, softened
  • 1/4 cup granulated sugar
  • 3/4 cup heavy whipping cream
  • 3oz. raspberry Jell-O + 1 cup boiling water
  • 5 oz. frozen raspberries 


  1. Make the Jell-O first. In a medium bowl, dissolve Jell-O in one cup of water. Set aside to cool.
  2. Make the crust. Combined crushed graham crackers with melted butter. Press into ramekins. Set aside. ( I used 10 4 oz. mason jars.)
  3. Make the filling. Whip heavy whipping cream until stiff peaks form and set aside. Beat cream cheese and sugar until light and fluffy. Fold in the whipped heavy whipping cream.
  4. Assemble the dessert. Evenly divide the cream cheese filling among ramekins. Make sure the cream cheese goes all the way to the edges. You want to seal off the crust.
  5. Add the frozen raspberries. Then carefully pour the Jell-O over the raspberries and cream cheese. Refrigerate until layers are set.

Keywords: raspberry jello cheesecake, raspberry jello salad