This strawberry jello cheesecake is a rich creamy cream cheese batter baked over a buttery cookie crust and topped with jello made with real strawberries. The jello topping is a fun twist and you can use fresh or frozen strawberries.

Table of Content
Who loves a jello dessert? Me me me!! I and my kids love jello. And, of course, we love cheesecake. So, the two together make quite a treat.
Cheesecake is a huge hit in our home as you can see from the many cheesecake recipes I have shared. This one also uses my classic cheesecake recipe as a base. Unlike my strawberry cheesecake that uses a strawberry compote or filling served alongside the cheesecake, this one has strawberries in the batter as well as homemade strawberry jello on the top.
Why make this cheesecake?
- This is a fuss-free recipe with just a few ingredients and a very simple and easy process. In addition, the mixture itself comes together in less than 10 minutes.
- I have used a stand mixer or hand mixer for the cheesecake batter but you can use just a medium bowl and whisk.
- This is the perfect bake desserts you can bring with you to potluck and BBQ get togethers with family and friends.
- Leftovers keep well in the refrigerator and can also be kept in the freezer.
- This cheesecake has three components.
- The crust - Today, I am using cookies to make my crust, and yet you can also use my homemade cheesecake crust..
- The cheesecake batter - this has a rich, creamy and decadent flavor because it is made with full-fat cream cheese and sour cream.
- The strawberry Jello topping - Made with real strawberries (no store-bought jello) and gelatin (or agar-agar) this jell topping looks pretty and tastes delicious.

Ingredients and substitutes
- Cream Cheese – I always use Mascarpone or Philadelphia because it's what I find in my supermarket. However, I'm not brand conscious. So, ideally, you can use any cream cheese with a fat content of over 35%.
Having said that, if you choose to use a low percentage of cream cheese you may want to add an extra 1 tablespoon of all-purpose flour for stability.
And yet, it will affect both taste and texture. But, if you are looking to save on a few calories while still enjoying a good cheesecake, then that's one way to go about it. - Sour Cream – Adds a real zing. And, for those of you who cannot find a commercial sour cream or don't have some on hand, no worries. You can also make it at home. And, here's my homemade sour cream recipe for you.
- Strawberry - You can use frozen or fresh strawberries for this recipe. During strawberry season, I use the fresh strawberries. But, during the rest of the year, I use frozen. And guess what, no one knows the difference.
- Cookie Crust – I've used cookies but you can also use a homemade cheesecake crust from scratch which is similar to making a pie crust. But you can also use a graham cracker crust or digestive biscuts to make the cheesecake crust.
- Flavoring - I am suing a teaspoon vanilla extract but you can also use strawberry extract to.

Baked strawberry cheesecake with jello
- Pre-heat the oven at 350°F / 177°C/ Gas Mark 3
- Prepare pan - Wrap the outside of a 7-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan.
Pro tip - the aluminum foil will prevent water from entering the cheesecake while baking in a water bath.

Crust
- Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.
Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them. - Pour crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
Pro tip - pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices. - Baked in the oven for 10 minutes. Once baked set aside to cool slightly.
- Reduce the oven temperature to 150 C/ 300°F / 150°C/ Gas Mark 2

Cheesecake batter
- Clean, wash, hull, and drain strawberries. Then, chop them into smaller pieces. Add 2 tablespoon of flour to the strawberries and give it a good mix. Set aside.
Pro tip - coating the strawberries in flour will prevent the strawberries from sinking to the bottom of the cheesecake - In the bow of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the remaining flour and vanilla extract.
Pro tip - the cream cheese must be at room temperature otherwise the batter will be lumpy. If necessary place a warm bowl on top of the cream cheese to help thaw faster. - Add eggs one at a time making sure to incorporate each well. Then add the strawberries coated with flour into the batter. Do not overmix.
Pro tip - we want each egg to incorporate well but we do not want to incorporate too much air into the batter otherwise the top will crack when baking. So, do not overmix.

Bake
- Water bath - Pour the cream cheese mixture into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of boiling water into the roasting rack outside the springform pan.
Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out. - Bake for 40 to 50 minutes until set. Remove from the oven and let cool in the fridge for about an hour or two before you prepare the jello topping.

Jello top
- Combine gelatin and 2 tablespoon water in a microwave-safe bowl and let bloom for 5 minutes. Heat at 50% power until completely dissolved.
- Place the chopped strawberries, 2 tablespoon water, and sugar in a pan over low heat. Cook a minute or two until all the sugar has dissolved. Then using a hand blender, blend the strawberries into a smooth puree.
- Add the warm gelatin to the strawberry puree. Combine well. Strain through a sieve to remove any undissolved gelatine and strawberry seeds. Let cool for 5 minutes until warm.
Pro tip - the gelatin and strawberries both must be warm when combined otherwise the gelatin will seize. - Pour the strawberry gelatin mixture over cooled cheesecake. Chill the cheesecake for at least 4 hours - preferably overnight. Top with some fresh strawberries for garnish.
- When cooled, run a knife or offset spatula around the edge of the cake but do not remove it from the pan.
Pro tip - as the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.

What is the secret to baking a perfect cheesecake?
Well, I think there are several very important things as I have explained in the recipe and this post. Most importantly, these are the 5 most important things you must remember for every cheesecake.
- Room temperature ingredients - for example, chilled cream cheese will make a lumpy batter.
- Don't over-mix the batter - over-mixing will incorporate too much air which leads to cracked cheesecake.
- Bake in a water bath - the oven is dry air which is not good for custard-based batters so the steam created in a water batter bakes the cheesecake to perfection.
- Loosen the cheesecake before you chill it - the cheesecake and crust shrink as it cools, so, loosen it before chilling to prevent any cracks.
- Chill for at least 6 hours or overnight - this helps the egg-baked cake to set which will not only tastes great but will also cut impressive slices.

More cheesecake recipes
- Baked blueberry cheesecake
- Baked strawberry cheesecake,
- Classic Cheesecake Recipe - Baked
- Classic baked mango cheesecake, or No-Bake Mango Cheesecake
- Baked cheery Cheesecake,
- Baked Chocolate Cheesecake, or Chocolate cherry cheesecake,
- Mini Cheesecakes - blackberry, blueberry, or raspberry.
- no-bake cheesecake, no-bake mango,
- Cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
- See all cheesecake recipes
Frequently asked questions
This cheesecake will last in the refrigerator for 3 to 5 days. Make sure to wrap it well in cling wrap to prevent it from drying out.
Cheesecake is a custard-like batter with cream cheese in it. So it must be baked delicately. A water bath insulates the pan and ensures that the batter never gets overheated keeping that custard-like batter moist, soft, and silky.
If you try to mix the batter with cold ingredients they will not blend well and result in curdling. The best way to smooth this would be to warm the cheesecake batter in a double boiler and let the batter become smooth. Then, let it cool to room temperature before you bake.
Over-mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and then collapse during cooling causing a crack.
There are a few things you can do.
- Avoid over mixing.
- Make sure all ingredients are at room temperature, especially the cream cheese.
- Cold cream cheese results in over mixing instead let the cheesecake come to room temperature.
- Always mix the batter just until the ingredients are incorporated.
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Printable Recipe
Strawberry Jello Cheesecake
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the Crust
- 7 oz (20 g) Graham crackers (or digestive biscuits)
- 4 tablespoon Unsalted butter (melted)
- 1 tablespoon Sugar (optional)
Filling
- 8 oz (226 g) Cream cheese (35 to 40% - Mascarpone or Philadelphia )
- ½ cup (120 ml) Sour cream
- ½ cup (120 ml) Heavy cream
- ½ cup (100 g) Granulated sugar
- 4 tablespoon (60 g) All purpose flour
- 3 Eggs (large)
- 1 ½ tablespoon Lemon juice
- 2 teaspoon Vanilla extract
- 8 (100 g) Strawberries (chopped)
Strawberry jello Topping
- 10 oz (280 g) Strawberries
- ½ cup (100 g) Granulated sugar
- 1 tablespoon (9 g) Gelatin (powder)
- 3 tablespoon Water
Instructions
- Pre-heat the oven at 350°F / 177°C/ Gas Mark 3
- Prepare pan - Wrap the outside of a 7-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. Pro tip - the aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
Crust
- Crush the graham cracker or digestive biscuits in a food processor. Add sugar and the melted butter and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
- Pour the graham cracker crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip - pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
- Baked in the oven for 10 minutes. Once baked set aside to cool slightly.
- Reduce the oven temperature to 150 C/ 300°F / 150°C/ Gas Mark 2
Cheesecake batter
- Clean, wash, hull, and drain strawberries. Then, chop them into smaller pieces. Add 2 tablespoon of flour to the strawberries and give it a good mix. Set aside.Pro tip - coating the strawberries in flour will prevent the strawberries from sinking to the bottom of the cheesecake
- In the bow of a stand mixer, with the whisk paddle attachment on medium speed, combine cream cheese and sour cream. Then, add the sugar. Followed by the remaining flour and vanilla extract.Pro tip - the cream cheese must be at room temperature otherwise the batter will be lumpy. If necessary place a warm bowl on top of the cream cheese to help thaw faster.
- Add eggs one at a time making sure to incorporate each well. Then add the strawberries coated with flour into the batter. Scrape the sides of the bowl and do not overmix. Pro tip - we want each egg to incorporate well but we do not want to incorporate too much air into the batter otherwise the top will crack when baking. So, do not overmix.
Bake
- Water bath - Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of boiling water into the roasting rack or baking dish outside the springform pan. Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
- Bake for 40 to 50 minutes until set. Remove from the oven and let cool in the fridge for about an hour or two before you prepare the jello topping.
Jello top
- Combine gelatin and 2 tablespoon water in a microwave-safe bowl and let bloom for 5 minutes. Heat at 50% power until completely dissolved.
- Place the chopped strawberries, 2 tablespoon water, and sugar in a pan over low heat. Cook a minute or two until all the sugar has dissolved. Then using a hand blender, blend the strawberries into a smooth puree.
- Add the warm strawberry gelatin mixture to the strawberry puree. Combine well. Strain through a sieve to remove any undissolved gelatine and strawberry seeds. Let cool for 5 minutes until warm.Pro tip - the gelatin and strawberries both must be warm when combined otherwise the gelatin will seize.
- Pour over cooled cheesecake. Chill the cheesecake for at least 4 hours - preferably overnight. Top with some fresh strawberries for garnish.
- When cooled, run a knife or offset spatula around the edge of the cake but do not remove it from the pan. Pro tip - as the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.
Recipe Notes & Tips
- Temperature - Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
- Quality - Use good quality high-fat cream cheese, like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
- Pans - Prepare your baking pans properly. Use a springform pan when baking a cheesecake. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake.
- Mixing - Never over-mix a cheesecake batter as this will incorporate air and lead to cracking.
- Crust - bake the cheesecake crust for 10 to 12 minutes before you add the cheesecake crust. This will prevent a soggy crust later.
- Baking - Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
- Cooling - Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly. This also helps the custard set and you will be able to make pretty, neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.
Notes -
- Make-ahead - it is always best to make the cheesecake a day ahead of serving. This cheesecake can be made up to 3 days ahead. It will keep well in the fridge for 5 days. Alternatively, you can freeze this cheesecake for up to 3 months.
- Water bath - A water bath is simply placing the cake pan in a large roasting pan. Then pour hot water into the roasting pan (outside the cake pan). The steam created by the water helps the custard-based cheesecake bake without cracking. Alternatively, you can place another large baking pan with water on the bottom of the oven if you don't have a large roasting pan or are afraid that the springform pan may leak.
- Toppings - Today I am making a strawberry jello topping. But, this is a basic cheesecake and can be topped with an endless list of toppings such as fruit fillings, caramel sauce, butterscotch sauce, chocolate syrup. Try my blueberry cheesecake, cherry cheesecake, strawberry cheesecake, mango cheesecake
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Farah
Such a fun recipe! I need to try this out with my daughter. She loves anything with strawberries in it!
Veena Azmanov
Thanks, Farah. Definitely try it out. She will enjoy it.
Natalie
This cheesecake looks amazing! Perfect for hot summer days ♥
Veena Azmanov
Absolutely, Natalie. Perfect for summer
SHANIKA
OMG! This Cheesecake looks so amazing! I love the addition of Mascarpone cream.
Veena Azmanov
Thanks, Shinika. We love mascarpone cream too.
Laura
Thank you so much this was just what I was looking for! Gorgeous cake and great instructions, thank you!
Veena Azmanov
Thanks, Laura. Hope you enjoy it.
Shinta
My son would love this Recipe! Love that youve given detailed troubleshooting tips. I'm considering making this in my Instant Pot.
Veena Azmanov
Thanks, Shinta. Glad you found this post useful.