No-Bake Jello Cheesecake Recipe With Cool Whip
This light and fluffy delicious cherry no-bake jello cheesecake recipe with cool whip is made with no added sugar and has low calories which makes it the perfect dessert for any diet.
Our cherry no-bake jello cheesecake recipe with a cool whip is made with jello pudding mix making it quick and easy to make without breaking a sweat.
What I love about this recipe is that it’s simple, this cherry no-bake cheesecake is made with jello pudding mix, cool whip whipping cream, graham cracker pie crust, light cream cheese, skim milk, and lemon juice, then topped with a light cheery filling. Sooo Good!!
No-Bake Cheesecake Recipe Variations
If your a no-bake cheesecake fanatic like me, then you must be thinking what are other no-bake cheesecake recipe variations. Below are some recommendations that you can try.
- Blueberry Filling
- Apricot Filling
- Strawberry Filling
- Black Berry Filling
- Mixed Berry Filling
Ingredients For Cherry No-Bake Jello Cheesecake With Cool Whip
- 1 graham cracker pie crust (large)
- 9 oz Cool Whip (low fat)
- 1 cup skim milk or almond milk
- 1 tablespoon fresh lemon juice
- 8 oz low fat cream cheese (whipped and softened)
- 1 small box Jello Instant Vanilla pudding mix (sugar-free)
- 1 can lite cherry pie filling (or any flavor)
How To Make Jello No-Bake Cherry Cheesecake With Cool Whip?
- Add the cream cheese into a medium-size bowl and beat until smooth.
- Pour in the milk and lemon juice and beat until the mixture is creamy and smooth.
- Sprinkle the top of the mixture with jello pudding mix and mix until combined.
- Add in the Cool and fold into the mixture with a spatula.
- Fill the graham crust with the cheesecake filling and even out the surface.
- Place into freezer for 3 hours to firm up or refrigerator overnight.
- Once set, Spread the cherry pie filling evenly over the top.
- Serve chilled and enjoy!
No-Bake Cheesecake With Cool Whip
Ingredients
- 1 graham cracker pie crust large
- 9 oz Cool Whip low fat
- 1 cup skim milk or almond milk
- 1 tablespoon fresh lemon juice
- 8 oz low fat cream cheese whipped and softened
- 1 small box Jello Instant Vanilla pudding mix sugar-free
- 1 can cherry pie filling sugar free
Instructions
- Add the cream cheese into a medium-size bowl and beat until smooth.
- Pour in the milk and lemon juice and beat until the mixture is creamy and smooth.
- Sprinkle the top of the mixture with jello pudding mix and mix until combined.
- Add in the Cool and fold into the mixture with a spatula.
- Fill the graham crust with the cheesecake filling and even out the surface.
- Place into freezer for 3 hours to firm up or refrigerator overnight.
- Once set, Spread the cherry pie filling evenly over the top.
- Serve chilled and enjoy!
