No Bake Apple Jelly Cake

Light and easy no-bake cake with layers of sponge biscuits and apple jelly, topped with sweetened sour cream. An extremely refreshing dessert that the whole family will love!

I make this recipe every fall when the apples ripen in our garden. The prep of the cake is very easy; most of the time is probably spent peeling the apples and then waiting for the cake to rest in the fridge overnight.

However, the waiting time is absolutely worth it! This apple cake has a delightful flavor that is quite refreshing, and the pleasant taste of apples is wonderfully balanced by soft biscuits and a fantastic layer of sour cream as a finishing touch.

Let me tell you that the recipe comes from the Czech Republic, where apples thrive, and home cooks and bakers know many fantastic apple dishes. Give this yellow cake a try, and let yourself be surprised by its divine taste.

MY TIP: Do you have a lot of apples from your garden in the summer and fall and don’t know what to do with them? Try this apple compote, a favorite thing of Czech grannies!

➜ Ingredients

For a homemade cake with apple jelly, you need:

Fresh apples; I used apples from an old apple tree that grows in our garden. If you have a chance to get some homegrown apples, go for it! Otherwise, use store-bought apples.
Sponge biscuits; in the Czech Republic, we use so-called piskoty. These are round, thin, and crispy biscuits without filling. If you have a Polish European food store near you, try to see if they offer classic Czech piskots. For those based in the US, a good option might be Nilla Vanilla wafers.
Vanilla pudding powder; a food item you can get in every shop in the Czech Republic. I looked up that the Dr. Oetker brand I used is available online at Amazon.com (please check). If you don’t have any Dr. Oetker pudding powder on hand, ordinary cornstarch will work just as well. Dr. Oetker’s pudding powder is essentially just cornstarch with vanilla flavor added. The cornstarch will thicken the cooked apple blend and form a flavorful jelly, see below in the recipe instructions.
Lemon juice; freshly squeezed from a lemon
Vanilla bean paste for baking; you can possibly omit it. Real vanilla adds aroma and flavor to the cake. In the Czech Republic, a small sachet containing vanilla-scented sugar is available for baking. Check out Amazon.com; from Dr. Oetker, you can find both this vanilla sugar (look for Vanille Zucker as Dr. Oetker is a German brand) and also vanilla baking paste.
Granulated sugar; to sweeten the jelly and then on top of the sour cream layer
Cinnamon powder; apples are a natural pairing for this aromatic spice!
Water; for the jelly preparation. Some people add pineapple juice instead of water, but in that case, reduce the amount of sugar you use to make the jelly.
Sour cream; together with the sugar, forms the final layer of the cake. I recommend sour cream with a fat content of between 15-20%. Such is thicker, tastier, and keeps better on the cake surface.

✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

➜ Instructions with photos

STEP 2: Put the sliced apples in a pot and cover them with a cup of water. Increase the heat, cover with a lid, and bring to a boil. Then turn the heat down to low and let the apples simmer under the lid for 15 minutes.

STEP 3: Add ground cinnamon, sugar, and lemon juice to the cooked apples. Stir to combine.

STEP 4: Pour a cup of water into a bowl and add a ladleful of the cooking juices from the apples. Stir in the pudding powder or cornstarch and whisk well, so there are no lumps in the mixture.

STEP 5: Slowly pour the pudding powder mixture over the cooked apples. Stir thoroughly and bring to a boil over medium heat. The custard powder will thicken the apples. Cook over medium heat for about a minute, and then remove the pan of apple jelly from the heat source.

STEP 6: Crush the apple pieces a bit, for example, with a potato masher. Do not blend the mixture; you should still see small pieces of apple chunks in it.

STEP 7: Take a round springform cake pan with a diameter of 9-10 inches. Line the bottom with baking paper, fit the sides and simply cut the excess paper around the perimeter with scissors. You can grease the bottom with baking paper with a little unsalted butter.

STEP 8: Place a layer of biscuits on the bottom of the springform pan, one right next to the other.

STEP 9: Scoop the apple jelly with a ladle and spread it over the biscuits while smoothing the surface.

STEP 10: Place another layer of biscuits on top of the jelly.

STEP 11: In a medium bowl, mix the sour cream with the sugar. Pour the cream mixture over the biscuits and spread evenly. Scrape the sides and bottom of the bowl with a rubber spatula to make the most of the cream.

Now put the cake in the fridge and leave it there overnight. The cake flavors will develop, and the biscuits will soften as they soak up the juices from the apple jelly.

➜ Serving

Using a knife, carefully cut the cake into wedges and serve on a dessert plate. For a better presentation, dust the cake lightly with ground cinnamon.

MY TIP: If you think the cake is not firm enough, put it in the freezer for half an hour. It will then cut perfectly.

➜ Useful tips

Instead of sour cream, some Czechs use whipped heavy cream as the top layer. This option contains more calories but is definitely a possible option to consider trying. However, in our family, sour cream is rather preferred.
Do you have any cake left? Put it in the fridge, where it will keep for 5-7 days.
No oven is needed to make this no-bake cake. You just need a stove to cook the apple jelly.

More apple recipes

Leave a review down in the comments! ⭐⭐⭐⭐⭐

Recipes with apples

Apple jelly

Dr. Oetker vanilla pudding powder or 2 Tbsp of cornstarch
plus more to dust the cake
(200 g) Czech piskoty

Sour cream topping

Put the sliced apples in a pot and cover them with a cup of water. Increase the heat, cover with a lid, and bring to a boil. Then turn the heat down to low and let the apples simmer under the lid for 15 minutes.
Add ground cinnamon, sugar, and lemon juice to the cooked apples. Stir to combine.
Pour a cup of water into a bowl and add a ladleful of the cooking juices from the apples. Stir in the pudding powder or cornstarch and whisk well, so there are no lumps in the mixture.
Crush the apple pieces a bit, for example, with a potato masher. Do not blend the mixture; you should still see small pieces of apple chunks in it.
Take a round springform cake pan with a diameter of 9-10 inches. Line the bottom with baking paper, fit the sides and simply cut the excess paper around the perimeter with scissors. You can grease the bottom with baking paper with a little unsalted butter.
Place a layer of biscuits on the bottom of the springform pan, one right next to the other.
Scoop the apple jelly with a ladle and spread it over the biscuits while smoothing the surface.
Place another layer of biscuits on top of the jelly.
In a medium bowl, mix the sour cream with the sugar. Pour the cream mixture over the biscuits and spread evenly. Scrape the sides and bottom of the bowl with a rubber spatula to make the most of the cream.
Now put the cake in the fridge and leave it there overnight. The cake flavors will develop, and the biscuits will soften as they soak up the juices from the apple jelly.

I used a 9-inch (22 cm) diameter round springform cake pan.
Using a knife, carefully cut the cake into wedges and serve on a dessert plate. For a better presentation, dust the cake lightly with ground cinnamon.
MY TIP: If you think the cake is not firm enough, put it in the freezer for half an hour. It will then cut perfectly.
Do you have any cake left? Put it in the fridge, where it will keep for 5-7 days.
Instead of sour cream, some Czechs use whipped heavy cream as the top layer. This option contains more calories but is definitely a possible option to consider trying.

DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

This easy, delicious and creamy no-bake strawberry Jello Pie is the perfect treat! Grab Cool Whip, Jello and a graham cracker crust because it is shockingly easy to make.

Jump to RecipeTable of Contents

This pink, strawberry Jello pie is the perfect no-bake dessert, featuring a fresh flavor and a creamy filling nestled in a buttery graham cracker crust. It’s especially refreshing on a hot summer day, although we’d happily eat this delicious pie all year round.

This quick jello pie is a simple homemade offering at its best, just like our strawberry cheesecake pie and oreo pie. They are both delicious no-bake desserts that we love to whip up for a quick treat.

What is a jello pie?

A jello pie is a type of dessert made with gelatin, fruit, and sometimes whipped cream set in a pie crust. It’s usually served chilled or at room temperature and can be topped with whipped cream or other additions to make it more appealing.

Jello Cool Whip Pie Ingredients

⅔ cup boiling water
1 (3-ounce) package strawberry Jello mix
1 cup ice water
1 (16-ounce) tub Cool Whip
1 ready-to-use graham cracker crumb crust

Jello Strawberry Pie Substitutions and Additions

JELLO: You can make this easy dessert with different flavors of Jello. I have made it with grape jello and everyone loves the rich and fun purple color it creates. How about a magical blue or green pie? You could even make the easy filling match the season. Try orange jello for Halloween or pastel color for Easter.

TOPPING: A dollop of whipped cream or Cool Whip and a maraschino cherry will make a slice of this pie extra special. You could also add fresh fruit on top or a scoop of ice cream on the side.

GRAHAM CRACKERS: You could swap out the plain graham cracker pie crust for chocolate graham crackers or even an oreo crust. You could also make a homemade graham cracker crust if you prefer.

How to make Jello Pie

STEP ONE: In a medium bowl, stir together the boiling water and strawberry Jello for two minutes until completely dissolved.

STEP TWO: Add the ice-cold water to the jello mixture and stir until slightly thickened.

STEP THREE: Whisk in 2 cups of Cool Whip until well blended.

If you have strawberries hanging out in your fridge, you could mix in a few diced strawberries to your jello and Cool Whip mixture.

STEP FOUR: Refrigerate the pie filling in the mixing bowl for 30 minutes.

STEP FIVE: Smooth out into the prepared pie shell, cover pie with plastic wrap, and refrigerate for 4 hours or overnight before serving.

It does take a while to set so ensure that you give yourself a good 4 hours before you want to enjoy it.

How to serve No Bake Strawberry Pie

Cut generous slices of this perfect dessert and serve cold, with dollops of whipped topping or homemade whipped cream on top of the pie.

A bright, fresh cherry is the perfect finish before serving. You could also top with other fresh fruit, like fresh strawberries.

Serve alongside our other pies, including custard pie, or apple pie cookies.

Storing Jello Strawberry Pie

IN THE FRIDGE: If you have any pie left over, pop it back in the fridge to keep cool until you are ready to serve more.

IN THE FREEZER: We don’t recommend freezing this pie as gelatin doesn’t freeze well and the texture will change once thawed.

You will love this No Bake Strawberry Pie

This is a quick recipe that kids can help make and is perfect for when you want something sweet and delicious but don’t want to be spending too much time in the kitchen. It’s an easy recipe with only a handful of simple ingredients that lets you experiment with the flavor of jello you choose and creates a fluffy and sweet treat.

Jello Pie FAQs

I can’t find ready-made crusts at the grocery store, can I make my own crust?

You can make your own graham cracker crust if you want to or can’t find a premade one. Either use graham crumbs or turn whole graham crackers into crumbs in your food processor, mix with about 5-6 tablespoons of melted butter, and press into your pie plate.

Can this pie be frozen?

Can I use homemade whipped cream in this recipe?

You could replace the Cool Whip with homemade whipped cream either in the mixture or on top of the pie.

Why is my jello pie runny?

There are two likely reasons why your jello pie is runny. First, it may be that you added too much water to the gelatin mixture. You have to be precise in your measurements to ensure the ratios are correct for the jello to set. Second, the pie needs to be in the fridge to set. If you leave it on the counter, the pie won’t set and you will end up with a runny pie.

Does jello set better covered or uncovered?

You can cover the jello with plastic wrap but keep in mind that it will take longer to set than if uncovered.

More Recipes You’ll Love

Jello Strawberry Flavor
ice cold water
ready-to-use graham cracker crumb crust,

Boil your water as you prepare your other ingredients.
Stir together the boiling water and strawberry Jello for two minutes until completely dissolved.
Add the ice cold water to the gelatin mixture and stir until slightly thickened.
Whisk in 2 cups Cool Whip until well blended.
Refrigerate the pie filling for 30 minutes.
Smooth out into the prepared pie shell and refrigerate 4 hours or overnight before serving.

If you have strawberries hanging out in your fridge, you could mix in a few diced strawberries to your jello and Cool Whip mixture.
It does take a while to set so ensure that you give yourself a good 4 hours before you want to enjoy it.

This easy jello cheesecake is completely no-bake and perfect for summer! You’ll love the tangy, creamy filling and graham cracker crust.

Where are all the cheesecake fans at? Today’s simple recipe is sure to become a family favorite. It’s quick, easy and delicious – just like our No Bake Chocolate Cheesecake, Cheesecake Bites, and Cheesecake Brownies.

Jello No Bake Cheesecake – it’s so easy!

I love cheesecake recipes – whether it’s classic New York Cheesecake or decadent chocolate cheesecake. Nothing beats the velvety smooth texture and rich, creamy flavor.

But did you know you can make a delicious no-bake cheesecake using jello?

Yes – you can! And today I’m going to show you how simple it is! This easy recipe is a lemon jello cheesecake recipe that has delicious lemon flavor and crunchy, graham cracker crust.

Using jello in the recipe acts as flavor for the cheesecake. Not only that, but it also helps the cheesecake set properly.

You end up with a texture that’s not too dense or heavy – but instead is super smooth with an almost mousse-like consistency.

How to Make Jello Cheesecake

CRUST. I love the graham crumb crust – so this recipe makes enough to go along the bottom and up the edges. You’ll mix together graham cracker crumbs, a little sugar and melted butter, then press it into the tin.

FILLING. Beat the cream cheese and powdered sugar until it’s soft with no lumps. Make sure to use full-fat, brick-style cream cheese here.

COMBINE. Then, carefully mix in the cooled jello mixture and a little lemon juice. You want to do this slowly, and ensure that the jello is 100% cooled before going ahead. Then it’s time to gently fold in the whipped topping.

CHILL. Spoon the mixture into the pan, smooth the top, and then pop the cheesecake in the fridge to chill. It will need to chill for at least 6 hours before serving. So I typically make it the night before I plan to serve it.

DECORATE. I like to decorate the cheesecake with some whipped cream and berries, or you could spoon a dollop of lemon curd on top of each piece.

Flavor Variations

You can easily make this jello cheesecake with other varieties of jello too. My favorites are:

For a strawberry jello cheesecake, omit the lemon juice from the recipe and use strawberry jello.
For an orange creamsicle jello cheesecake, instead of lemon juice use 2 tablespoons of orange zest. Then use orange jello instead of lemon jello.
For raspberry jello cheesecake, omit lemon juice and use raspberry jello.
For lemon/blueberry, keep cheesecake as is and top with fresh blueberries.

Note that this recipe makes too much filling for a store-bought, 8-inch graham crumb pie crust. If you’d like to use a pre-made pie crust, buy 2. The filling recipe will be enough to fill both.

Recipe TIPS + FAQ

JUST in case you have leftovers, here are a few tips for storing a no bake cheesecake:

How to store? This cheesecake must be stored in a cold place. Cover loosely with plastic wrap or foil. The cheesecake will last for 5-7 days in the refrigerator.
How to freeze? You can freeze the cake whole or in slices. Once chilled, remove the cake from the baking pan, slice if desired, and wrap with plastic wrap (do not add toppings). Store in an airtight container or wrap again with foil. Label the contents and include the date packaged. Store in the freezer for 3-4 months for best quality but can safely be stored for 6-8 months. To eat: thaw overnight in the fridge, add toppings and enjoy!
Store in the freezer for 3-4 months for best quality but can safely be stored for 6-8 months. To eat: thaw overnight in the fridge, add toppings and enjoy!

We typically like to make this a day AHEAD OF TIME for holidays and special occasions. 😉

For more lemon desserts, be sure to try

In a medium bowl, stir together the graham crumbs and sugar.
Stir in the melted butter.
Press the mixture into the bottom and up the sides of a springform pan the mixture will not go up all the way up to the top of the sides).
Place in the fridge as you make the filling.

Cheesecake Filling

Sprinkle the jello into the boiling water. Stir the mixture for the jello to dissolve. Set aside as you make the rest of the filling.
In a large bowl, beat the cream cheese until soft.
Ensure that the jello mixture is cooled to room temperature. With the mixer on low speed, beat the jello into the cream cheese mixture a little at a time. Turn off the mixer and scrape down the sides of the bowl as necessary.
Carefully fold the thawed whipped topping into the mixture until it’s evenly mixed.
Spoon the filling overtop of the crust and smooth the top.
Place in the fridge for 6 hours, or until set.
When ready to serve, carefully run a thin, sharp knife around the edges of the springform pan. Carefully unclamp the edges of the springform pan.
Optionally, top the cheesecake with whipped cream and berries.

Store leftovers covered in the fridge.

Like this recipe?

This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases. Please see my disclosure policy.

Peanut butter and jelly dessert cups are the perfect no bake dessert for PB&J lovers. Vanilla cookie crust, peanut butter cream, raspberry sauce, and chopped peanuts. Skip the sandwich, these are so much better!

Ingredients for Peanut Butter and Jelly Dessert Cups

Vanilla sandwich cookies – Crushed into fine crumbs. No need to remove the cream filling.
Unsalted butter – Melted.
Cream cheese – Room temperature.
Granulated sugar – For sweetness.
Vanilla extract – Vanilla extract adds great flavor.
Peanut butter – Creamy.
Heavy cream – Helps the peanut butter cream whip up light and fluffy.
Raspberries – Use fresh or frozen.
Granulated sugar – Adds sweetness to contrast the tartness of the raspberries.
Salted peanuts – Chopped finely.

Combine vanilla sandwich cookie crumbs and melted butter.
Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
In another mixing bowl, cream together room temperature cream cheese, granulated sugar, and vanilla extract until smooth.
Add in peanut butter and mix to combine.
Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
Combine raspberries and sugar in a saucepan. Cook over medium-low heat until thickened. Allow the raspberry sauce to cool to room temperature.
Pipe or spoon the raspberry sauce on top of the peanut butter cream. Add finely chopped peanuts.
Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.

Peanut Butter and Jelly Dessert Cups Recipe Tips

The plastic cups with lids can be found on Amazon or at your local party supply store. You can also use cupcake liners or make it into a no bake cheesecake in an 8-inch pan.

Yield

This recipe makes approximately 28 2-ounce cups. This is an estimation. You may have a few more or a few less depending on how much peanut butter filling you pipe into the cups! A small cookie scoop measures the perfect amount of crumbs in the 28 cups.

Vanilla sandwich cookie crumbs

Use a food processor to make vanilla sandwich cookie crumbs. No need to remove the cream filling! You could also use vanilla wafers or graham cracker crumbs if you prefer.

Storing and serving

click the stars to rate!

28 2-ounce plastic cups with lids
Electric hand mixer

Vanilla Cookie Crust

In a small bowl, combine vanilla sandwich cookie crumbs and melted butter. Mix to combine.
Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
In a large mixing bowl, combine room temperature cream cheese, granulated sugar, and vanilla extract. Cream together on medium speed until combined and smooth.
Add in peanut butter and mix to combine.
Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
Combine raspberries and granulated sugar in a small saucepan. Cook over medium-low heat, mixing occasionally until smooth and thickened. Remove from the heat, transfer to a heat-proof bowl and cool to room temperature.
Spoon or pipe the raspberry sauce on top of the peanut butter cream. Add finely chopped salted peanuts.
Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.

Peanut butter and jelly dessert cups can be made ahead of time and refrigerated for 2 to 3 days. Serve cold. The cups can be left at room temperature for about 30 minutes.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Recipes In Your Inbox!

Get all the best recipes delivered to your inbox!

Reader Interactions

As an Amazon Associate, I earn from qualifying purchases. Please see my full disclosure policy for details.

No Bake Strawberry Jello Pie with Cool Whip is an easy dessert made with strawberry Jello gelatin and whipped topping in a graham cracker crust. This easy recipe makes a delicious dessert for hot summer days or holiday dinners!

No Bake Strawberry Pie with Jello is a great recipe for summer and one of our favorite no bake desserts. This easy pie is like my Strawberry Jello Salad only in pie form, and it’s super light, fluffy and delicious!

Even though no bake pies are perfect for spring and summer, I usually always serve at least one no bake dessert for holidays and special occasions. Saves oven space!

If you like this easy Jello pie, try my No Bake Chocolate Pudding Pie, Dirt Pie Recipe and No Bake Eggnog Pie.

You only need a few simple ingredients to make this no bake strawberry Cool Whip pie. You can find them online or in your grocery store.

Box strawberry Jell-o gelatin — 3oz
Boiling water
Ice cold water — add enough ice cubes to water to make 1 cup cold water
Cool Whip
Graham cracker pie crust — I use a pre-made no bake graham cracker crust
Fresh strawberries — optional for garnish

How to Make No Bake Strawberry Jello Pie

First, add the strawberry gelatin to a large mixing bowl. Pour in the hot water and whisk until the strawberry jello powder is dissolved — this usually takes about 2 minutes.

Next, pour in the ice-cold water, and whisk until the mixture becomes frothy. Then, spoon the Cool Whip into the Jello mixture.

It’s easiest to add the whipped topping gradually, and stir until it’s a light pink color.

Place the Jello Cool Whip mixture into the refrigerator for 20 to 30 minutes. The mixture should be thick but easy to pour or scoop with a spoon.

Spoon the Jello pie filling into the graham cracker crust. Use a spatula to smooth the mixture in the prepared pie shell so that it’s nice and even.

Then, place the pie into the refrigerator to set.

Chilling Time

Even though this is a no bake strawberry pie, you do need to allow time for it to firm up. Refrigerate the pie for at least 4 hours or overnight.

This is a great dessert to make ahead of time. You can make Jello strawberry pie up to 2 days in advance.

How to Store

Store this no bake easy strawberry pie in the refrigerator covered with plastic wrap or in an airtight container.

You can use toothpicks to raise the plastic wrap off of the surface of the pie so it doesn’t stick. Or, use the plastic lid from the pie shell to cover the pie.

This pie will last for 2 to 3 days refrigerated — though it never lasts that long in my house!

There are a few ways to customize this delicious strawberry Jello pie to your liking.

Incorporate fresh fruit into the strawberry pie filling. After you’ve mixed the Cool Whip and gelatin mixture, add the fruit before transferring into the pie shell. For this, I’d of course use strawberries, but you could add other fruit, such as fresh blueberries, as well.

You could also just put sliced strawberries on top of the pie as well. A big dollop os whipped topping, chocolate chips, fresh berries, and sprinkles are each a great option too!

I usually keep this type of pie super simple, but you can make your own whipped cream with heavy cream, vanilla, and sugar, or even a homemade graham cracker crust.

This no bake dessert will work with any Jell-O flavor. The pink strawberry pie is so cute though!

box strawberry Jell-o gelatin
ice cold water
graham cracker pie crust
optional for garnish

Pour in ice cold water, and whisk until frothy
Gradually stir in Cool Whip, and mix until completely blended and light pink
Place mixture in refrigerator for 20 to 30 minutes or until thick enough to spoon into pie crust
Spoon Jello mixture into graham cracker crust, and smooth evenly in crust with spatula
Refrigerate pie for 4 hours or overnight before serving

You can use any flavor Jello or brand of powdered gelatin. Use the small 3 oz box.

Make sure hot water is boiling or near boiling and cold water is ice cold for best results.

You can add ice cubes to cold water to make 1 cup.

Nutrition information is estimated. Please do your own calculation to fit special diets.

This delicious pie is the best way to get the fresh flavor of a fruit pie without all the hard work. I hope you enjoy this creamy strawberry Jello pie as much as we do!

This delicious and creamy Jello pie recipe is only three ingredients and no baking required! If you’re looking for a sweet treat that doesn’t require a stove or an oven, this easy recipe can’t be beat!

Who doesn’t love a homemade pie? However, I’ll be the first to admit that I often avoid making pies because there is usually a lot of work involved. But not with this recipe!

Jello pie is a magical thing y’all!! It’s a crunchy graham cracker crust filled with sweet and creamy Cherry Cool Whip fluff — and no baking needed!

This pie is so delicious — light, airy, and melts in your mouth!

It’s One of the Easiest No Bake Desserts Ever!

All you need are 3 ingredients, water, and a mixing bowl! You can whip up everything by hand (no hand mixer or stand mixer needed) and simply pour it into a pie crust and chill! No baking! No oven! No stovetop! No food processor! No problem!!

This 3-Ingredient Jello Pie is the perfect no-bake recipe for the days when you are in a hurry, want a cool party dessert, and have everything but time on your hands!

Perfect for Holidays!

If you’re looking for an easy dessert that doesn’t require any baking, you will love this tasty and sweet jello pie. It’s the perfect dessert to make if your oven is full and you still want a sweet way to end your meal! With five easy steps, you can’t go wrong with this sweet and creamy pie recipe.

Plus, kids love jello, am I right?! This is one of those tasty treats that the whole family will love!

Jello Pie Ingredients

Cherry Jello — 3oz box
Cool Whip (or similar whipped topping) — You’ll need the 8oz tub, thawed to soften before using.
Graham cracker pie crust — Regular size, pre-made crust

You’ll also need ⅔ cup boiling water and 1 cup ice water to make the Jello.

Whisk together Jello mix and boiling water in a large bowl, until fully dissolved. Stir in the ice cold water.
Add cool whip to bowl of Jello mixture.
Scoop the pie filling into the graham cracker crust and smooth with an offset spatula.

Place the pie in the fridge to chill for 3-4 hours, or until completely set.

When you’re ready to serve, slice and top with whipped cream and sprinkles for an extra festive dessert. (I suggest waiting until right before you serve to add toppings).

Frequently Asked Questions

Any leftovers should be kept refrigerated for up to a week. I recommend covering the pie or slices with plastic wrap to prevent the pie from taking on any flavors of other food in the fridge. This will also keep the edges from drying out.

Can You Use Sugar Free Jello?

If you look at the nutrition information estimates for this recipe, you may be pleasantly surprised to see that a single slice is under 200 calories.

However, if you’re looking to reduce the sugar content, you can simply swap sugar free jello for the regular jello in this recipe.

Can You Use Another Jello Flavor?

Of course! Cherry is my favorite flavor of Jello, so that is my go-to when making Jello pie! However, you are welcome to use any flavored gelatin that you like.

Here are some fun ways to use different flavors of Jello:

Raspberry for Valentine’s Day
Purple jello for Mardi Gras
Key lime pie for St. Patrick’s Day
Blue raspberry for a boy baby shower
Strawberry jello pie for a girl baby shower
Orange jello pie for fall

Try a different flavors for every occasion! You could even make a rainbow of pies for a large event!

Can You Make Your Own Crust?

We used a pre-made crust so this would be an easy, no bake dessert recipe. And sometimes baking a crust is the trickiest part of making pie!

However, if you want to use your own graham cracker crust recipe that is totally ok too!

More Easy Pie Recipes

Grab a free printable copy of our Jello Pie Recipe

If you like this recipe, please rate it! We’d also love to hear your thoughts in the comments below.

3-Ingredient Jello Pie (Easy No Bake Recipe)

JELL-O, jello, jello pie, no bake, pie

3oz box (plus 2/3 cup boiling water and 1 cup ice water)
or similar whipped topping
premade graham cracker crust

Whisk together jello and boiling water until fully dissolved, in a large bowl. Stir in cold water.
Whisk in cool whip and refrigerate mixture for 30 minutes.
Scoop chilled pie filling into the pre-made crust.
Return to refrigerator for 3-4 hours, or until fully set.

Note: Nutrition information is an estimate only. The exact values will depend on ingredients used and serving size.

Pin this Cool Whip Pie Recipe on Pinterest

What makes this cheesecake great?

With no need to bake this cheesecake, it’s a great dessert to make when the oven is otherwise occupied, or if it’s too hot! Timing is also in your favor here because you’ll want to make the cheesecake in advance. That makes this the fanciest make-ahead dessert I know (up there with tiramisu!).

The gelatin gives the cheesecake structure while keeping it light and creamy in texture. Gelatin needs time to set up though, so if you’ve got a lot going on in the kitchen already, it’s one more thing you can take off your list!

I love that this cheesecake isn’t too sweet, but has a creamy texture that’s almost like a baked cheesecake. While not exactly identical, even resident cheesecake snob the Godfather gave this recipe a thumbs up!

Key Ingredients

Gelatin – As mentioned, the gelatin in this recipe gives the cheesecake structure, which is important when not baking. It replaces the eggs we would normally add in a cheesecake recipe.

Gelatin is of course derived from animal sources, so is not suitable for vegetarians. To make a vegetarian-friendly version, you can use an equal amount of agar agar.

BUT, it is important to note that agar agar sets thicker than gelatin at room temperature, so your cheesecake will lose a little of the light and creamy texture. Personally, I haven’t found my magic agar cheesecake recipe yet.

Instead, I’ll send you here for a No-Bake Mango Cheesecake recipe made with agar! It looks quite delicious, and I hope to give it a try one day.

Yogurt – Full-fat plain or vanilla Greek yogurt is best for this recipe. I like the tang added and the sneaky extra bit of protein. Of course, if Greek yogurt isn’t to your liking, sour cream is also a wonderful substitute!

I used plain yogurt in developing this recipe. Should you swap for vanilla, you’ll get a sweeter batter. If your yogurt is particularly sweet, you may want to reduce the sugar in the recipe by a tablespoon or two.

Vanilla extract – The recipe requires vanilla extract for flavor. It is a vanilla cheesecake after all! Of course, I encourage you to play with flavors. This is a lovely blank canvas for you.

If you’re keeping with classic vanilla, you can swap the vanilla extract for vanilla bean or vanilla bean paste. It really does beautify this cheesecake!

Top tips for your no-bake cheesecake with gelatin

Since we aren’t going to bake this cheesecake, you need a good base. One that isn’t going to crumble everywhere when you serve it up!

The best thing you can do is to use a drinking glass to press the crust into the cheesecake tin. That way, the crust shouldn’t be loose giving it a better chance of coming out of the pan without blemishes. Be sure to grease the pan well too, and line it with parchment for easy transfer.

If you find yourself without a cheesecake tin, don’t worry. You can make this in an 8 or 9-inch round cake tin. Just place long strips of parchment paper across the bottom of the tin, leaving long edges up top that act as handles. You can then carefully lift the cheesecake out of the pan once completely chilled.

Topping Your No-Bake Cheesecake

Once you’ve made your cheesecake, it’s time to add some flair! An easy way to top your cheesecake is by using fresh fruit and whipped cream.

This Easy Stabilized Whipped Cream uses agar-agar so it’s fine for vegetarians. Alternatively, this Marscapone Whipped Cream is delicious too!

If you’re a fan of caramel, I don’t know many who aren’t..! Then why not try adding this Caramel Sauce. You’ve likely got the ingredients you need already to hand and it’s quick and easy to make.

And that’s it darlings! Your no-bake cheesecake with gelatin is ready to be devoured! If you’ve made it ahead of time, be sure to keep it in the refrigerator until you are ready to serve it up, and enjoy!

24 ounces cream cheese, softened
1/3 cup sour cream
1 tablespoon lemon juice
2/3 cup granulated sugar
1/4 cup powdered sugar
1 1/4 cups heavy whipping cream
1 tablespoon vanilla extract
1/4 cup water

1 3/4 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup granulated sugar

Optional toppings

Whipped cream
Fresh berries
Caramel sauce
Chocolate sauce
Nuts

Place 1/4 cup of cool water in a small microwave-safe bowl. Sprinkle the gelatin powder over the water and set it aside to bloom.
Make the crust: Spray the inside of a 9-inch springform pan with nonstick spray or brush with melted butter. For the easiest removal, line the bottom and sides with parchment paper too.
In a medium mixing bowl, stir together the graham cracker crumbs and granulated sugar. Use a fork to stir in the melted butter until no dry crumbs remain.
Press the crust mixture evenly across the bottom of your prepared pan and along the sides. A straight-edge drinking glass is a great way to get even, compact coverage. Place in the freezer to set while you make the cheesecake filling (see notes).
Take your gelatin and microwave it in 15-second intervals at high power, stirring after each one, until the gelatin has melted. Take the time to stir, overheating the gelatin will minimize effectiveness. Set the gelatin mixture aside.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, lemon juice, and sugars until you have a smooth, thick mixture. Scrape the sides of the bowl and switch to the whisk attachment.
Starting at low speed, pour in the heavy whipping cream and vanilla extract.
Once the heavy cream is incorporated, increase the speed to medium and drizzle in the gelatin mixture.
Remove the crust from the freezer and pour the cheesecake filling into the graham cracker crust. Use an offset spatula to smooth the top and ensure an even layer.
Cover with a round of parchment or plastic wrap and refrigerate at least 4 hours before slicing and serving. No-bake cheesecake can be made 1-2 days in advance.
When you are ready to serve, remove the cheesecake from the refrigerator, carefully remove the sides of the springform pan, top with any of the optional toppings if desired, slice, and enjoy!

Notes

Amount Per Serving:

39g 23g 1g 12g

These nutrition values are estimates. Exact values will vary depending on the ingredients, brands, and quantities used.