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Raspberry Jell-o Cheesecake Bars

Simple raspberry jell-o topped cheesecake bars with a delicious buttery graham cracker crust!

Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 40 squares
Calories 123 kcal
Author Chelsea

Ingredients

Crust

  • 12 full sheets graham crackers (approximately 1 and 1/4 cups crumbs)
  • 1 stick (1/2 cup) unsalted butter, melted
  • 3 tablespoons granulated sugar

Cheesecake Layer

  • 10 ounces full-fat brick-style cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) cool whip topping, thawed

Raspberry Jell-o Layer

  • 2 cups boiling water
  • 1 package (6 ounces) raspberry Jell-o
  • 1 bag (16 ounces) frozen raspberries

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 pan with nonstick cooking spray. Crush the graham crackers in a blender or food processor until they are in crumbs.

  2. In a large bowl, mix together the graham cracker crumbs, melted butter, and white sugar until combined. Press this mixture into the bottom of the prepared 9 x 13 pan and bake for 8-10 minutes.

  3. Meanwhile, beat the cream cheese in a large bowl until light and fluffy. Add in the sugar and vanilla extract and beat until combined. Fold the cool whip topping into the mixture.

  4. Spread this mixture onto the COMPLETELY cooled graham cracker crust. Smooth it evenly and so that none of the graham cracker crust is exposed (the jell-o will seep through.) Place in the freezer while you prepare the last layer.

  5. Bring 2 cups of water to a boil. Add in the gelatin and whisk until combined. Pour in the bag of frozen raspberries and stir until those are combined.

  6. Immediately (don't let this jell-o layer sit) pour it on top of the cheesecake layer and smooth it to make 1 even layer.

  7. Cover tightly and place in the fridge until completely set. To get 40 servings, cut rows of 8 x 5. These make small pieces, so of course, feel free to cut them larger!