Strawberry Jello Dessert Bars cut into squares
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5 from 1 vote

Strawberry Jello Dessert Bars

This Strawberry Jello Dessert Bars recipe is a hybrid of a strawberry pretzel salad and a strawberry jello cheesecake with a walnut shortbread crust. It is easy to make and is a great shareable dessert to bring to potlucks and big family gatherings.
Prep Time30 mins
Cook Time30 mins
Resting Time6 hrs
Total Time1 hr
Course: Dessert
Cuisine: American, Hawaiian
Servings: 1 9"x13" pan
Calories: 103kcal
Author: Trang

Ingredients

Bottom walnut shortbread crust

  • 8 oz unsalted butter – soften
  • 1/4 cup granulated sugar
  • 1/2 cup walnut – finely chopped
  • 2 cup all-purpose flour

Middle cheesecake layer

  • 8 oz cream cheese – soften
  • 1/3 cup granulated sugar
  • 1 cup heavy whipping cream
  • 1 – 3 oz package of lemon Jello
  • 1 – 0.25 oz envelope of plain gelatin
  • 1/4 cup room temperature water
  • 3/4 cup boiling water

Top strawberry Jello layer

  • 1 – 6 oz package of strawberry Jello
  • 1 – 0.25 oz envelope of plain gelatin
  • 1/4 cup room temperature water
  • 2 3/4 cup of boiling water

Instructions

Prepare the bottom crust

  • Preheat oven to 350°F. Butter and flour a 9”x13” baking dish or cake pan and set aside.
  • Finely chop the walnut in a food processor. Add chopped walnut and flour in a small mixing bowl and whisk together until evenly distributed.
  • Cream softened butter and sugar in the stand mixer bowl with the paddle attachment. Add the flour and walnut mixture, and stir until combined.
  • Transfer the dough to the prepared baking dish, spread and flatten with the tip of your fingers to create the bottom crust layer.
  • Bake 30 minutes until lightly brown. Allow to cool completely on a wire rack for about 2 hours.

Prepare the middle cheesecake layer

  • Add 1/4 cup of room temperature water to large glass measuring cup. Sprinkle plain gelatin over the water and allow it to bloom for 1 minute, making sure all of the powder gelatin is soaked in water. Boil water in the mean time.
  • After the plain gelatin has bloomed, add 3/4 cup of boiling water and the lemon Jello to the measuring cup. Stir until completely dissolve and set aside to cool down slightly. You’ll want to start working on the cream cheese mixture when the lemon gelatin is still slightly warm.
  • In a stand mixer bowl, whip the heavy whipping cream with the whisk attachment on medium-high speed to stiff peak, transfer to a smaller bowl and set aside.
  • In the same stand mixer bowl, cream sugar and cream cheese together with the whisk attachment on medium speed. Add the whipped cream back into the bowl and stir to mix the cream cheese and whipped cream together. Scrape the side and bottom of the bowl with a spatula to ensure thorough mixing.
  • With the mixer on stir, pour the slightly warm lemon gelatin into the cream mixture and mix until all the liquid has incorporated completely. Increase speed to low and mix until completely smooth. Scrape the side and bottom of the bowl with a spatula as necessary.
  • Pour this mixture on top of the cool crust and chill in the refrigerator for about 2 hours or until completely set.

Prepare the top strawberry Jello layer

  • Add 1/4 cup of room temperature water to large glass measuring cup. Sprinkle plain gelatin over the water and allow it to bloom for 1 minute, making sure all of the powder gelatin is soaked in water. Boil water in the mean time.
  • After the plain gelatin has bloomed, add 2 3/4 cup of boiling water and the strawberry Jello to the measuring cup. Stir until completely dissolve. Set aside to cool to room temperature completely and pour over the already set middle cheesecake layer.
  • Chill in the refrigerator for about 2 hours or until completely set. Cut into squares for serving.

Notes

  • For the middle cheesecake layer, the whipped cream is usually very cold which makes the cream cheese mixture pretty cold. If the lemon gelatin mixture is also cold, when poured in to a cold cream cheese mixture, the gelatin will coagulate quickly creating hard chunks, so it’s always good to work with a slightly warm lemon gelatin.
  • Calories are calculated based on 55 small servings per batch.

Nutrition

Serving: 43g | Calories: 103kcal