No-Bake Red White & Blue Jello Cheesecake

12 servings
30 min

Need a patriotic treat for your next party? This no-bake Americana-inspired dessert is easily made with layers of cookie crust, creamy cheesecake filling, and blue and red jello.

This delicious Red, White, and Blue Jello Cheesecake is perfect for summer holiday parties. It's always a favorite at potlucks, backyard barbecues, and cookouts.

Possibilities to decorate it are endless: whipped cream, sprinkles, fresh fruit, candy... let your imagination run free!

Every Memorial and Independence Day, we show off our red, white, and blue foods and drinks. Those colors fill your heart with pride, loyalty, and comfort. This fluffy cake will fill your bellies too.

It isn't a holiday until we eat flag-inspired dessert, amirite? This gelatin goodness will sure earn salutes at any of those holidays or family special occasions.

When the weather is hot, I turn to no-bake dessert recipes to get me through without having to turn my oven on and heat up my whole house. 

No-Bake Red White & Blue Jello Cheesecake
Recipe details
  • 12  servings
  • Prep time: 30 Minutes Cook time: 0 Hours Total time: 30 min
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  • 6 oz. Maria cookies crushed
  • 1/2 stick butter (4 tbsp) melted
Cheesecake filling
  • 1 package lemon jello powder
  • 3/4 cup boiling water
  • 8 oz. cream cheese softened
  • 1 cup powdered sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
Blue jello layer
  • 1 package berry jello powder
  • 3/4 cup boiling water
  • 1/2 cup ice cubes
Red jello layer
  • 1 package strawberry jello powder
  • 3/4 cup boiling water
  • 1/2 cup ice cubes
To decorate (optional):
  • Mixed berries and sprinkles
Prepare the crust:
In a food processor, crush 6 oz. Maria cookies and mix the crumbs with ½ stick melted butter. Press firmly down on the bottom of a 9-inch springform pan. Refrigerate for at least 30 min.
Prepare the cheesecake filling:
Meanwhile, dissolve a package of lemon jello powder in ¾ cup boiling water. Cool at room temperature until cold but still liquid.
In a large bowl, with an electric mixer, beat together the package of cream cheese, 1 cup powdered sugar, 1 cup sour cream, and 1 teaspoon vanilla extract. Pour in the cooled lemon jello and mix until combined.
In a separate bowl, whip 1 cup cold heavy cream until stiff peak forms. Add the whipped cream to the cheese mixture and mix until smooth. Keep this at room temperature while preparing the cake and occasionally stir so that the cheese filling does not solidify.
Pour ½ of the cheese filling over the biscuit bottom in the prepared pan. Put in the freezer for 30 minutes.
Prepare the blue jello layer:
Meanwhile, completely dissolve 1 package of berry blue jello powder in ¾ cups of boiling water. Mix in ½ cup of ice cubes and let it cool until the jello is set but not firm.
Gently pour over the cheese filling and freeze for 30 minutes or until jello is firm.
Remove the pan from the freezer and spread the remaining cheesecake filling over the blue layer. Return to the freezer for another 30 minutes.
Prepare the red jello layer:
Completely dissolve 1 package of strawberry jello powder in ¾ cups of boiling water. Mix in ½ cup of ice cubes and let it cool until the jello is set but not firm.
Gently pour over the cheesecake filling and refrigerate for at least 4 hours (or overnight) or freeze for 30 minutes until jello is firm. Run a knife alongside the rim first, and then gently remove the side of the springform. If frozen, refrigerate for at least 2 hours before serving.
Decorate the cheesecake with fresh berries or as desired.
  • Clear the space in the freezer ahead of time, so you can easily take the pan in and out.
  • Be sure to allow each layer to cool completely before adding the next layer.
  • Make this cake with any color or flavor jello.
  • For more tips, visit the blog post linked below.
All that's Jas
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