Cherry Orange No Bake Jellied Cheesecake

How to make Cherry Jellied Cheesecake -thumbnail

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Smooth and creamy no bake cheesecake with graham cracker crust and jello squares peeping inside the cheese cake.


Units Scale


2 cups graham cracker crumbs

1/4 cup granulated sugar

8 tablespoons butter, melted

Cheesecake Filling

28 ounce packages of cream cheese, softened & cubed 1″ pieces

1 can sweetened condensed milk, tested Eagle Brand

2 packages unflavored gelatin, tested Knox

1/4 cup hot water

2 teaspoons orange extract

Jellied Gelatin Jigglers

2 packages of jello- tested cherry and orange

1/2 cup boiling water per jello package

1/2 cup cold water per jello package

Tools: 6″ round springform pan, parchment paper, cookie cutter or sharp knife, 9 x 13 pan for gelatin jigglers.


Make Gelatin Jiggler’s:

In two small bowls, add 1/2 cup of boiling water to each bowl, one package of cherry gelatin to one bowl and orange gelatin to other. Add 1/2 cup cold water to each bowl. Stir to dissolve.  Lightly spray 9 x 13 pan with cooking spray or other shallow pie plate, pour orange in one pan and cherry gelatin in the other. Chill gelatin until solid and firm. About 30-60 minutes. Remove from refrigerator and cut into small squares or desired shapes with cookie cutters. See notes on what to do with leftover gelatin squares.*

Make Crust:

  1. In food processor with steel blade, pulverize to graham crackers and sugar together to form crumbs.  Add melted butter, pulse to coat crumbs.
  2. Line 6″ round springform pan with parchment paper around the sides and bottom of pan. Lightly spray with cooking spray.
  3. Press crumbs up the sides and bottom of pan, using a small cup to push the crumbs. Form top rim of crust with your fingers. Chill crust 30-60 minutes before filling or bake at 350 for 5 minutes and chill while making cheesecake filling. 

Cheesecake Filling:

  1. In food processor bowl fitted with steel blade attachment, add softened cream cheese cubes. Process until smooth.
  2. Mix 1/4 cup hot water with 2 packages of unflavored gelatin powder. Stir to dissolve, add to creamed cheese. Pulse to blend.
  3. Add orange extract and sweetened condensed milk.  Process until smooth and creamy. Set aside.


  1. Place cut jigglers in bottom of chilled graham cracker crust.
  2. Pour cheesecake filling over jigglers, add more jigglers, repeat with filling until filling covers gelatin.  Add a heart shaped or other cut out shape on top of the cheesecake as a finish.  Chill in refrigerator for 60 minutes up to 24 hours before serving or cutting.
  3. Remove springform pan sides and release cheesecake. Remove parchment paper from sides.  Run a sharp knife around bottom pan to release cake to place on cake stand. Remove all parchment lining.
  4. Serve as chilled slices.  Garnish with whipped cream and additional gelatin cut outs.



  • If you cut out shapes of jello, you will have leftover pieces.  Save those pieces and create a single serving dish by lining the dish with whipped cream, form a well and add jello pieces. Serve chilled.