Ingredients for Easy No Bake Jello Cheesecake
- Corn Flake Crumbs
- ½ cup packed brown sugar
- Margarine
- Evaporated Milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) package cream cheese, softened
- Lemon Jell O Gelatin
- Crushed Pineapple
- Maraschino Cherry
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How to Make Easy No Bake Jello Cheesecake
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups cornflake crumbs, ½ cup packed brown sugar, and ⅓ cup melted margarine. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9x13-inch baking pan. Reserve about ¼ cup of the crumb mixture for topping.
- In a large bowl, beat 2 cups of cold milk with an electric mixer until soft peaks form.
- Gradually add ¾ cup granulated sugar and 1 teaspoon of vanilla extract to the whipped milk, beating until combined.
- In a separate bowl, beat 1 (8 ounce) package of softened cream cheese until smooth and creamy.
- Gradually add the whipped cream cheese to the whipped milk mixture, beating until well combined.
- Add 1 (3 ounce) package of Jello powder to the mixture and beat until completely dissolved.
- Gently fold in 1 cup of drained crushed pineapple and ½ cup of drained and chopped maraschino cherries.
- Pour the cheesecake mixture over the cornflake crust in the prepared pan.
- Sprinkle the reserved ¼ cup of cornflake crumbs evenly over the top.
- Cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
113g
Fat
33g
Carbs
11g
