Easy Red, White, and Blue Layered Jello Cheesecake Bars Recipe
These Easy Red White and Blue Layered Jello Cheesecake Bars are a festive, no-bake dessert perfect for celebrations like the Fourth of July. Featuring a crunchy graham cracker crust, a creamy cheesecake layer, and colorful red and blue Jello layers, this recipe is both visually stunning and deliciously refreshing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Graham Crust
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, melted
Red Jello Layer
- 1 package (3 oz / 85 g) strawberry or cherry Jello
- 3/4 cup (180 ml) boiling water
- 3/4 cup (180 ml) cold water
Cheesecake Layer
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream or whipped topping
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract
Blue Jello Layer
- 1 package (3 oz / 85 g) blueberry or berry blue Jello
- 3/4 cup (180 ml) boiling water
- 3/4 cup (180 ml) cold water
Instructions
- Prepare the crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand. Press it evenly into the bottom of a 9×13 inch pan. Bake for 8-10 minutes until slightly golden. Remove from oven and let it cool completely.
- Make the red Jello layer: Dissolve the strawberry or cherry Jello packet in 3/4 cup boiling water by stirring until fully dissolved, about 2 minutes. Add 3/4 cup cold water and mix well. Pour this mixture gently over the cooled crust. Refrigerate for 30-40 minutes until just set but still slightly tacky to touch.
- Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese until smooth using a mixer. Add heavy whipping cream (or whipped topping), powdered sugar, and vanilla extract. Continue mixing until the mixture is creamy and fluffy, about 2-3 minutes. Set aside.
- Assemble the cheesecake layer: Spread the cheesecake mixture evenly over the set red Jello layer using a spatula. Return the pan to the refrigerator and chill for 20-30 minutes to allow the cheesecake layer to firm up.
- Make the blue Jello layer: Dissolve the blueberry or berry blue Jello packet in 3/4 cup boiling water, stirring until fully dissolved. Add 3/4 cup cold water and stir. Let the mixture cool to room temperature before pouring over the cheesecake layer to prevent melting.
- Add the blue Jello layer and chill: Gently pour the cooled blue Jello mixture over the set cheesecake layer. Refrigerate the assembled bars for at least 2-3 hours or overnight until the top layer is fully firm.
- Serve: For neat, clean bars, use a sharp knife dipped in hot water and wiped dry between cuts to slice and serve your layered Jello cheesecake bars.
Notes
- Allow each Jello layer to partially set before adding the next to maintain distinct layers.
- Cooling the blue Jello mixture before pouring prevents the cheesecake layer from melting.
- Use full-fat cream cheese and heavy whipping cream for the creamiest texture.
- For a lighter option, whipped topping can be used instead of heavy cream.
- Store bars covered in the refrigerator and consume within 3-4 days for best freshness.
- Make sure to soften the cream cheese to room temperature beforehand to avoid lumps in the cheesecake layer.
Keywords: Red white and blue dessert, layered Jello cheesecake bars, patriotic dessert, no-bake cheesecake bars, Fourth of July dessert
