Here’s a combination you might not expect, but hear me out–the No-Bake Raspberry Cheesecake with Chocolate Crust, with secret ingredient, Jell-O! No, it’s not 1970, yes, this recipe uses Jell-O, and you’re going to love it. Combining the timeless combination of raspberry and chocolate, this chilled cheesecake is a delightful and refreshing treat tailor-made for the summer. Plus, a secret ingredient, a touch of blue raspberry Jell-O powder (it’s good, try it!), elevates the flavor profile to a whole new level.

You’ll need just a handful of ingredients to craft this exquisite dessert, making it a breeze to prepare. Start with an 8-ounce package of cream cheese, which should be at room temperature for easy blending. Add an 8-ounce container of frozen whipped topping, ensuring it’s thawed. The star of the show, the blue raspberry Jell-O powder, provides that irresistible punch of flavor. You’ll also require 2 cups of raspberry preserves and 1 1/2 cups of powdered sugar for the filling.

The foundation of this dessert is the chocolate cookie crust, which you can either purchase from the store or make at home for that extra touch of homemade goodness. This crust forms the perfect base for the creamy and fruity filling.

To bring it all together, use a stand mixer fitted with a paddle attachment to combine the cream cheese, whipped topping, and Jell-O powder. Blend on high until the mixture achieves a smooth and airy consistency, which should take approximately 5 minutes. Incorporate the raspberry preserves and powdered sugar to infuse the filling with a sweet and tangy raspberry essence.

Once your filling is ready, pour it into the prepared chocolate crust. To enhance the visual appeal and add a burst of freshness, top the cheesecake with a pint of fresh raspberries. Refrigerate the pie for a minimum of 4 hours, allowing it to set and the flavors to meld.

The result? A no-bake masterpiece that combines the rich, decadent taste of chocolate with the vibrant, fruity notes of raspberry. The blue raspberry Jell-O powder adds an unexpected twist, making this dessert a standout choice for any summer gathering. Serve it chilled, and savor the harmonious blend of flavors in every luscious bite.

No-Bake Raspberry Cheesecake with Chocolate Crust

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A classic combination of raspberry and chocolate, this No-Bake Raspberry Cheesecake with Chocolate Crust is a chilled and refreshing dessert for summer. A little jell-o powder gives it that extra punch of flavor.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 1 cheesecake; serves 10-12 1x
• Category: Desserts

Ingredients

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• 1 (8-ounce) package cream cheese, at room temperature
• 1 (8-ounce) container frozen whipped topping, thawed
• 2 teaspoons blue raspberry Jell-O powder
• 2 cups raspberry preserves
• 1 1/2 cups powdered sugar
• 1 store-bought (or homemade) chocolate cookie crust
• 1 pint fresh raspberries

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Instructions

1. In the bowl of a stand mixer fitted with the paddle, combine the cream cheese, whipped topping, and Jell-O powder. Mix on high until well blended, about 5 minutes.
2. Add the raspberry preserves and powdered sugar.
3. Pour the filling into the prepared chocolate crust and top with the fresh raspberries.
4. Refrigerate the pie for 4 hours. Serve chilled.

Notes

• The Jell-O provides color and flavor, making it one of my favorite double-agent secret ingredients!

If you try this No-Bake Raspberry Cheesecake with Chocolate Crust recipe, let me know what you think!