No-Bake Cherry Jello Pie Recipe

Updated August 24, 2026

This no-bake cherry Jello pie is a cool, creamy dessert with a graham cracker crust and a softly set cherry filling. It keeps the simple cottage-cheese-and-gelatin recipe that TOTSFamily originally published in 2015, while adding clearer measurements, blending cues, troubleshooting, and current food-safety guidance.

In the original article, TOTSFamily contributor Alisha recalled that her mother made a version of this pie for Easter and other special occasions. It still works beautifully when you want a make-ahead dessert without heating the oven. The cottage cheese blends completely smooth, giving the filling body and a gentle tang without making it taste like cheesecake.

Why This No-Bake Cherry Jello Pie Works

• No oven is required: the graham crust firms in the refrigerator.
• The filling is light but sliceable: cherry gelatin sets the blended cottage cheese into a creamy, stable filling.
• It is easy to make ahead: prepare the pie the night before and keep it chilled until serving.
• The ingredients are familiar: the original recipe needs only seven main ingredients.

Quick Recipe Information

Yield	8 slices
Active preparation	20 minutes
Chilling time	At least 4 hours
Total time	About 4 hours 20 minutes
Pan	Deep 9-inch glass pie plate

Ingredients

For the Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cherry Filling

• 1 package cherry-flavoured gelatin, 85 g (3 oz)
• 1 cup boiling water
• 1/2 cup cold water
• 1 container 2% cottage cheese, 500 g

Optional Toppings

• Whipped cream
• Fresh cherries, for garnish only
• A few reserved graham cracker crumbs

Ingredient note: Use a standard 85 g package of cherry gelatin rather than a larger family-size box. A deep pie plate is helpful because this recipe makes a generous filling.

How to Make No-Bake Cherry Jello Pie

1. Make the Crust

1. Stir the graham cracker crumbs and sugar together in a medium bowl.
2. Add the melted butter and mix until every crumb looks evenly moistened. The mixture should hold together when squeezed.
3. Transfer the crumbs to a deep 9-inch pie plate. Press them firmly across the bottom and up the sides with the flat bottom of a measuring cup.
4. Refrigerate the crust for at least 20 minutes while you prepare the filling.

2. Dissolve the Cherry Gelatin

1. Place the dry cherry gelatin in a heat-safe measuring jug or bowl.
2. Add 1 cup of boiling water and stir until the granules are completely dissolved.
3. Stir in 1/2 cup of cold water. Let the mixture stand for 5 to 10 minutes so it is no longer piping hot, but do not let it begin to set.

3. Blend the Filling

1. Add the entire container of cottage cheese to a full-size blender.
2. Blend until the curds are mostly smooth, stopping to scrape the sides if needed.
3. With the blender running on low, gradually add the dissolved gelatin mixture. Increase the speed and blend until the filling is uniformly creamy with no visible cottage-cheese pieces.

4. Fill and Chill the Pie

1. Pour the filling into the chilled crust. Smooth the top gently with a spatula.
2. Cover the pie without letting the wrap touch the filling.
3. Refrigerate for at least 4 hours, or overnight, until the centre is fully set.
4. For the cleanest slices, run a thin knife under hot water, dry it, and wipe it between cuts.

Tips for a Firm, Creamy Filling

Dissolve the Gelatin Completely

Undissolved granules can leave rubbery specks in the filling. Stir the gelatin into truly boiling water until the liquid looks even and you cannot feel grains against the spoon.

Do Not Let the Gelatin Set Before Blending

The gelatin should cool briefly, but it must remain liquid. If it starts thickening in the measuring cup, place the cup in a bowl of warm water and stir gently until fluid again.

Blend the Cottage Cheese Until Smooth

A full-size blender gives the silkiest result. Blend the cottage cheese before adding the gelatin, then blend again after combining. A food processor also works, although the filling may retain a little more texture.

Give the Pie Enough Time to Chill

The archived recipe allowed at least three hours, but four hours produces more dependable slices in most refrigerators. Overnight chilling is ideal when the pie is for a party or holiday meal.

Easy Variations

• Different gelatin flavours: strawberry, raspberry, orange, or lime can replace cherry using the same package size.
• Less-sweet crust: reduce the crust sugar to 1/3 cup. The crust will still hold because the butter provides most of the structure.
• Gluten-free version: use certified gluten-free graham-style crumbs and check every package label.
• Individual desserts: divide the crumb mixture and filling among eight small jars or dessert cups. Do not press a thick crust into delicate glassware.
• Simple topping: add whipped cream immediately before serving so it stays neat and fresh.

For another easy treat that avoids the oven, try our no-bake peanut butter chocolate cookies. If you want a more elaborate chilled dessert for a celebration, the raspberry Charlotte cake is a beautiful next project.

Storage and Food Safety

This pie contains cottage cheese, so keep it refrigerated at 4°C (40°F) or colder. Health Canada advises keeping cold foods out of the 4°C-to-60°C danger zone and refrigerating perishable food promptly. See its general food-safety guidance and leftover safety guidance.

• Cover and refrigerate the pie as soon as the filling is poured.
• Return it to the refrigerator within two hours of serving, or within one hour during very hot outdoor conditions.
• For best texture and conservative storage, eat it within 2 to 3 days.
• Freezing is not recommended because thawed gelatin and cottage cheese can release liquid and become grainy.

The U.S. Food and Drug Administration likewise recommends keeping refrigerators at or below 40°F (4°C) and following the two-hour rule for foods that require refrigeration. Its safe food-storage overview provides additional detail.

Allergy and Dietary Notes

The standard recipe contains milk and wheat. Graham crackers may also be produced in facilities that handle other allergens, so read the label when preparing the pie for someone with an allergy. Traditional gelatin is animal-derived and is not vegetarian. Use substitutions only when their package directions and setting strength are suitable for the same amount of liquid.

Frequently Asked Questions

Does the Pie Taste Like Cottage Cheese?

Not strongly. Thorough blending removes the curds and gives the filling a creamy texture. The cottage cheese adds a mild tang that balances the sweet cherry gelatin and graham crust.

Can I Use a Store-Bought Graham Cracker Crust?

Yes, but many packaged crusts are shallower than a deep 9-inch pie plate. Pour in only as much filling as the shell can safely hold and chill any extra filling in small dessert cups.

Why Did My Filling Not Set?

The most common causes are using a larger amount of liquid, choosing the wrong gelatin package size, failing to dissolve the gelatin fully, or slicing before the centre has chilled for four hours. Check that the package contains 85 g (3 oz) and measure both water additions accurately.

Can I Add Cherries to the Filling?

The original TOTSFamily recipe gets its cherry flavour from gelatin and does not contain fruit pieces. Well-drained cherries can be used as a garnish, but folding wet fruit into the filling may weaken the set or cause liquid pockets.

Can I Make It a Day Ahead?

Yes. Make the pie the evening before, cover it, and refrigerate overnight. Add whipped cream and any garnish shortly before serving.

A Simple Make-Ahead Family Dessert

This no-bake cherry Jello pie remains appealing for the same reason it became a family favourite years ago: the ingredients are simple, the colour feels festive, and most of the preparation happens well before dessert time. Give the filling a full four hours to set, keep the pie properly chilled, and serve it straight from the refrigerator for clean slices and the best creamy texture.