Ingredients for Jello Cheesecake Squares
- Unsalted Butter
- Dark Brown Sugar
- 1 1/2 cups (180g) all-purpose flour
- Walnuts
- 1 package (3 oz) lemon-flavored gelatin
- Hot Water
- 1 1/2 cups (300g) granulated sugar
- 1 (8 ounce) package cream cheese
- 1 cup (240ml) heavy whipping cream
- 1 package (3 oz) strawberry-flavored gelatin
- Unflavored Gelatin
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How to Make Jello Cheesecake Squares
- Preheat oven to 350°F (175°C).
- In a medium bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
- Add 1 1/2 cups (180g) all-purpose flour and 1/2 cup (60g) chopped nuts (optional). Stir until a crumbly dough forms.
- Press dough into the bottom of a greased 9x13 inch baking pan.
- Bake for 10-12 minutes, or until the crust is lightly golden brown.
- Remove from oven and let cool completely.
- In a small bowl, dissolve 1 package (3 oz) lemon-flavored gelatin in 1 cup (240ml) boiling water. Stir until completely dissolved. Let cool.
- In a large bowl, beat 1 cup (240ml) heavy whipping cream until stiff peaks form.
- In a separate bowl, beat 1 (8 ounce) package cream cheese and 1/2 cup (100g) granulated sugar until smooth and creamy.
- Gradually add the cooled lemon gelatin mixture to the cream cheese mixture, stirring until well combined.
- Gently fold in the whipped cream until just combined.
- Pour the cheesecake mixture over the cooled crust.
- Refrigerate for at least 4 hours, or until set.
- For the topping: Dissolve 1 package (3 oz) strawberry-flavored gelatin in 4 1/2 cups (1080ml) boiling water. Stir until completely dissolved. Let cool slightly.
- Gently pour the cooled strawberry gelatin over the set cheesecake layer.
- Refrigerate for at least 2 hours, or until the topping is set.
- Cut into squares and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
170g
Fat
115g
Carbs
20g
