No Bake Jello Topped Cheesecake Bars Recipes

JELL-O NO-BAKE CHOCOLATE CHEESECAKE BARS

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Mix Crust Mix, butter and sugar until blended; press onto bottom of prepared pan.
• Beat milk and Filling Mix with mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spread crust with half the filling. Blend remaining filling with half the chocolate; spread over layer in pan. Drizzle with remaining chocolate.
• Refrigerate 1 hour or until firm.

NO-BAKE CHEESECAKE BARS

Steps:

• Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
• In a large bowl, beat the cream cheese, confectioners' sugar and vanilla with an electric mixer until fluffy, 3 minutes. Beat in the yogurt just until combined, about 30 seconds. In a separate bowl, beat the cream until you have stiff peaks. With a large rubber spatula, fold the cream into the cream-cheese mixture. Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
• To serve, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.

NO BAKE JELLO TOPPED CHEESECAKE BARS

Steps:

• PREHEAT oven to 350°F Mix wafer crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 5 to 8 minute or until lightly browned. Cool completely.
• PLACE cream cheese and remaining 1/4 cup sugar in separate medium bowl; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping; spread over crust. Top with the fruit.
• STIR boiling water into gelatin in medium bowl until gelatin is completely dissolved. Add ice cubes; stir until ice is completely melted. Pour over fruit. Refrigerate 1 hour or until firm. Cut into 24 bars to serve. Store leftover bars in refrigerator.

JELL-O NO-BAKE MINI CHEESECAKES

Steps:

• Mix Crust Mix, margarine and sugar until blended. Spoon into 12 paper-lined muffin cups; press crust mixture firmly onto bottoms of cups.
• Beat milk and Filling Mix with mixer on low speed just until blended, then beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
• Refrigerate 1 hour.

EASY NO-BAKE JELLO CHEESECAKE

Steps:

• Mix together cornflake crumbs, brown sugar, and melted margarine.
• Line the bottom of 9x13-inch baking pan, reserving about 1/4 c.
• mixture for topping.
• Beat milk until it forms soft peaks.
• Add sugar and vanilla to whipped milk.
• In separate bowl, whip the cream cheese.
• Add to whipped milk, along with jello powder.
• Add pineapple and maraschino cherries.
• Pour mixture over cornflake crumbs in pan.
• Sprinkle with reserved cornflake crumbs.
• Cover and refrigerate at least 2 hours before serving.

JELL-O® NO BAKE PINEAPPLE CHEESECAKE BARS

Steps:

• Mix Crust Mix, sugar, margarine, water and ginger with fork in 9-inch square pan until well blended. Reserve 2 Tbsp. of the crumb mixture. Press remaining crumb mixture firmly onto bottom of pan with dry measuring cup; cover with half of the pineapple.
• Beat milk, Filling Mix and lemon zest with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon over pineapple layer in crust.
• Refrigerate at least 1 hour. Top with remaining pineapple and reserved 2 Tbsp. crumb mixture. Serve immediately or cover and refrigerate until ready to serve. Cut into 8 bars. Store leftover bars in refrigerator.