No-Bake Red White & Blue Jello Cheesecake

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.

The slices of this cheesecake are exquisite and perfect for Flag Day, Fourth of July, or Memorial Day weekend.

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.

📃 Why it Works

• Budget-friendly: This elegant cake is affordable - you can make it for under $10. Most ingredients are pantry staples, and you probably already have them on hand.
• No-bake: Low-cost, and you can satisfy your sweet tooth without touching the oven? What's not to love?! It's the perfect spring and summer dessert!
• Make-ahead: This cheesecake is freezer-friendly. When you are busy getting ready for a big meal or gathering, it’s convenient to have chilled dessert ready to go without hassle. 

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. 

🛒 Ingredients and Notes

• Jell-o powder - You will need lemon jello for the cheesecake filling and blue and red for the middle and top layer. I used berry blue and strawberry, but any flavor such as blueberry, blue raspberry, raspberry, cherry, or cranberry will work. You can also swap the order of layers - blue on top and red in the middle.
• Goya Maria cookies - Usually found in a Mexican aisle at Aldi's and other grocery stores, but graham cracker crumbs, digestive cookies, biscuits, Nilla wafers, or golden Oreos are also suitable.
• Cream cheese - For the best results, use full-fat.

🔪 Instructions

Step 1

1. Make the crust - Melt the butter, mix with cookie crumbs, and press into the springform pan.
2. Make the cheesecake layer - Dissolve the lemon gelatin powder in hot water; let cool. Beat together the cheese, sour cream, sugar, and vanilla; mix in the cooled lemon jello. In another bowl, beat the heavy cream until stiff peak forms; fold into the cheese mix.

Step 2

1. Pour half the cheesecake filling over the crust; freeze.
2. Pour in the blue jello; freeze.
3. Spread over the remainder of the cheesecake filling; freeze.
4. Finish by adding the red layer; freeze or refrigerate overnight.

How to best cut a cheesecake?

Two easy methods will give you clean slices:

1. Cutting the Cake With A Hot Knife

Dip the knife into a tall glass of hot water and wipe it on a clean paper towel before cutting. Repeat dipping and drying for each slice.

2. Cutting the Cake With a Dental Floss

For smooth and clean slices, cut cheesecake using cheese wire or unscented dental floss. Wrap the ends around your fingers and press firmly through the cake and into the crust, then let go of one end of the floss and pull it through the cake at the bottom.

• The thing about jello is that it is an easy and inexpensive choice, but it takes some time to solidify. So, it's best to make this cheesecake ahead of time.
• Clear the space in the freezer in advance, so you can easily take the pan in and out.
• Make this cake with any color or flavor of jello.
• If you don't have ice cubes, use cold water. Note that it might take longer for the gelatin to set.
• Set but not firm jello - it sticks to your finger when touched and moves to the side when tilted. It takes about 30 minutes to get to this stage. [Full disclaimer: the first time I tried to make it, I wasn't patient and poured the blue layer in while it was still very liquid. Within minutes, it leaked onto my counter and the floor. 🤦🏻‍♀️]
• If you use no-leak springform, you won't need to wait for the jello to set, but it does need to be cold.
• Another alternative is to pour layers into two greased 9-inch cake pans and let it set (perfect for make-ahead). Then transfer the firm jello onto the cold cheesecake layers.
• Don't forget to run a thin knife alongside the rim first before releasing it, or the cake will stick to it and might tear. You could also use clear cake strips to keep it neat.
• I used strips of wax paper on top of the cake and dusted the cake with powdered sugar to create flag-like stripes (then removed the paper); however, the sugar dissolved within 15 minutes. If you still want to do that, do it right before serving!

❓ Frequently Asked Questions

1. No-Bake Kefir Blueberry Cheesecake
2. No-Bake Tiramisu Cheesecake
3. Rare Cheesecake 
4. No-Bake Eggnog Gingersnap Cheesecake
5. Cuban Mini Guava Cheesecakes
6. No-Bake Cheesecake in Kataifi Nests

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No-Bake Red White and Blue Jello Cheesecake

By Jas

This easy, light and fluffy no-bake patriotic cheesecake with a delightful blue layer in the middle and red on top is perfect for sharing with family and friends at holiday potlucks, BBQs, and cookouts.

5 from 6 votes

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Prep Time 30 minutes mins

Cooling/Setting Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Course Dessert

Cuisine American

Yields 12 servings

Calories 271 kcal

EQUIPMENT

• Electric Mixer
• Mixing bowls
• springform pan
• Food processor

Ingredients

1x2x3x

US Customary - Metric

Crust

• ▢ 6 oz. Maria cookies, crushed
• ▢ ½ stick butter (4 tbsp), melted

Cheesecake filling

• ▢ 1 package lemon jello powder, (3 oz.)
• ▢ ¾ 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 oz.)
• ▢ ¾ cup boiling water
• ▢ ½ cup ice cubes

Red jello layer

• ▢ 1 package strawberry jello powder, (3 oz.)
• ▢ ¾ cup boiling water
• ▢ ½ cup ice cubes

To decorate (optional):

• ▢ Mixed berries and sprinkles

Cook ModePrevent your screen from going dark

Instructions

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.

Notes

• Clear the space in the freezer ahead of time to take the pan in and out easily.
• Be sure to allow each layer to cool completely before adding the next layer.
• Make this cake with any color or flavor of jello.
• If you don't have ice cubes, use cold water. Note that it might take longer for the gelatin to set.
• Set but not firm jello - it sticks to your finger when touched and moves to the side when tilted. It takes about 30 minutes to get to this stage.
• If you use leakproof springform, you won't need to wait for it to set, but it must be cold.
• Another alternative is to pour jello layers into two greased 9-inch cake pans and let them set (perfect for make-ahead). Then transfer the firm jello onto the cold cheesecake layers.
• Don't forget to run a thin knife alongside the rim first before releasing it, or the cake will stick to it and might tear. You could also use clear cake strips to keep it neat.
• I used strips of wax paper on top of the cake and dusted the cake with powdered sugar to create flag-like stripes (then removed the paper); however, the sugar dissolved within 15 minutes. If you still want to do that, do it right before serving!
• For the best results, read additional tips in the post above.
• Nutrition information is approximate and meant as a guideline only.

 

Storage:

Keep refrigerated in an airtight container for up to five days.

Nutrition

Calories: 271kcal (14%) | Carbohydrates: 23g (8%) | Protein: 3g (6%) | Fat: 19g (29%) | Saturated Fat: 11g (55%) | Cholesterol: 58mg (19%) | Sodium: 156mg (7%) | Potassium: 87mg (2%) | Fiber: 1g (4%) | Sugar: 16g (18%) | Vitamin A: 665IU (13%) | Vitamin C: 1mg (1%) | Calcium: 56mg (6%) | Iron: 1mg (6%)

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