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–+ servings
lime jello no bake cheesecake st patricks day dessert

No Bake Cheesecake Squares with Jello | Easy St. Patrick's Day Party Food

This festively sweet no-bake cheesecake dessert is an easy St. Patrick’s day goodie with a colorful little twist. An emerald green layer of jello sits at the bottom framed on top with layers of Nilla wafer cookie crumb crust and a creamy lime-zest cream cheese filling. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
COURSE Dessert, No Bake Desserts
CUISINE St. Patricks Day Dessert
SERVINGS 8

Equipment

1 9x9 Square Pan
1 mixing bowl
1 Hand Mixer
1 spatula

Ingredients
  

For The Cream Cheese Layer

  • 2 8 oz Bars Cream Cheese
  • ½ cup Honey
  • 1 tsp Vanilla
  • 1 Lime Zest - The zest of 1 lime
  • ½ cup Sour Cream
  • 1 cup Whipped Topping - I used Tru Whip Original
  • 1 3 oz Box Lime Jello - Prepared according to package directions

For The Cooke Crust Layer

  • 2 cups Nilla Mini Wafer Cookies
  • 6 tbsp Unsalted Butter - Melted
  • 1 tbsp Brown Sugar
  • 1 pinch Salt

Instructions
 

  • Grease a 9x9 square pan and pour in prepared lime jello mixture. Place in the refrigerator until gelatin is completely set, about 2 to 4 hours.
  • Once jello is set, make the cookie crust layer by pulsing Nilla mini wafer cookies in a food processor with melted butter, brown sugar, and a pinch of salt. Pulse together until it forms a sandy texture that you can press together with your fingertips. 
  • Add the Nilla wafer cookie crust onto the now completely set jello. Place amounts of the cookie crust mixture evenly atop the jello layer and gently spread down with your fingers or use the flat bottom of a measuring cup to help you even it out. Put the pan back in the fridge to cool and set for 1 to 2 hours or in the freezer for 30 or 40 minutes. 
  • Once the jello and cookie layers are set up, add the cream cheese layer. Using a handheld mixer, combine cream cheese, honey, vanilla, the fresh zest of one lime, and sour cream. Whip together until light, airy, and combined. Add in the whipped topping and fold it in by hand using a spatula. Spread this mixture over the jello and cookie crust layers that we already have assembled and set up in our 9×9 square pan. Spread evenly with a spatula.
  • Place pan back in the fridge for 3 to 4 hours (or refrigerate overnight) or in the freezer for 1 to 2 hours. When it has had time to set up, just serve by either scooping out with a spoon or cutting into squares. Garnish with a dollop of whipped cream/whipped topping and green sprinkles.

Notes

The freezer works really well if you’d like to scoop it/cut it out more neatly. If frozen, simply set the dessert out 20 to 30 minutes before you’re ready to serve and this helps to cut into neater squares with a hot knife.  
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