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Easter JELLO Cheesecake

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A delightful gluten-free dessert featuring layers of creamy cheesecake and vibrant Jell-O, perfect for Easter celebrations.

Ingredients

Scale
  • 1 box Jell-O Classic No-Bake Cheesecake Mix
  • Ingredients required per cheesecake box (milk, butter, etc.)
  • Cooking spray
  • 3 tablespoons Blue Jell-O powder
  • 3 tablespoons Strawberry or cherry Jell-O powder
  • 3 tubs (8 oz each) Cool Whip
  • 1/3 cup Boiling water for blue Jell-O
  • 1/2 cup Ice cold water for blue Jell-O
  • 1/2 cup Boiling water for red Jell-O
  • 1/2 cup Ice cold water for red Jell-O
  • Cadbury Pastel Mini Eggs (optional)

Instructions

  1. Grease a 9-inch springform pan with cooking spray.
  2. Prepare the crust from the Jell-O Classic Cheesecake box and press it firmly into the bottom of the pan.
  3. Mix the cheesecake filling following the box directions. Pour it over the crust and refrigerate for about 30 minutes until slightly set.
  4. Dissolve blue Jell-O in 1/3 cup boiling water. Stir until smooth, then add 1/2 cup ice cold water and cool.
  5. Fold in one tub of Cool Whip. Chill for 30 minutes, then spread gently over the cheesecake layer.
  6. Refrigerate the blue layer for at least 2 hours.
  7. Dissolve strawberry or cherry Jell-O in 1/2 cup boiling water. Add 1/2 cup ice cold water, cool, then fold in one tub of Cool Whip.
  8. Chill for 30 minutes, then spread over the blue layer.
  9. Refrigerate the cheesecake for at least 4 hours or overnight until fully set.
  10. Spread or pipe the last tub of Cool Whip on top. Add pastel candy eggs if desired.

Equipment

Notes

Ensure all ingredients are certified gluten-free to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/easter-jello-cheesecake/