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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 123kcal
Author Chelsea



  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!


Calories: 123kcal