If you’ve been to Oahu, you’ve probably seen at least one Zippy’s 24 hour restaurant. It’s a popular local restaurant chain that serves a mix of foods that reflects the different cultures of the islands. Although these restaurants actually became famous for its chili and sells 110 tons each month (what?!), one of my favorite parts are the Napoleon Bakeries located inside. These bakeries sell scones to custom cakes, but my favorite dessert is their Jello cheesecake squares.
 
Jello Chessecake Squares
 
 
 
These squares do take a little time to make, but they are super tasty and a family favorite. It has a crunchy nutty crust, a middle cheesecake like  layer, and a top layer of Jello. I forgot to take pictures of all the steps, but it’s pretty self explanatory.
 
 
Prep work
Take cream cheese and leave out on counter to soften.
Place large bowl and whipping cream into freezer for 30 minutes.
 
 
Crust
IMG_0355IMG_0360
 
 
Slice cold butter into small pieces and put into a food processor. Next, add in the brown sugar, flour, and chopped nuts. Pulse just until it starts to form a crumbly dough – do not want to over process this. It should be crumbly and just barely holding together.
 
IMG_0362
 
Press crust dough into a 9″ x 13″ greased pan. Bake for 15 -18 minutes in a 350F degree oven.
The crust should be a light golden color. Let crust cool completely.
*The crust will be slightly soft, but it will firm up as it cools and is chilled*
 
 
Cheesecake Filling
 
After 30 minutes, add the chilled whipping cream to the chilled bowl and whip on high until it holds peaks. Place back into the freezer until needed.
Place one cup of water in the microwave for 2 minutes and add in the lemon Jello. Stir until all the  Jello mix is dissolved. Set aside and let cool completely.
While the whipping cream and bowl are chilling,  cream together the cream cheese and powdered sugar. 
 
Once the Jello mixture is cooled completely, add it to the cream cheese mixture and stir well.
Next, fold the chilled whipped cream into the the cream cheese mixture and pour over cooled crust. Place this into the refrigerator for 30-45 minutes.
 
 
Jello Topping
 
Place 3 cups of water into the microwave for 3-4 minutes. Add the 6 oz. of strawberry Jello and stir to dissolve. Set aside to cool.
Once cooled, pour onto the cheesecake layer and place back into the refrigerator to set for an hour.
Slice into squares and serve.
*You can top it with whipped cream and strawberries*
*If you have a deep 9″ x 13″ pan, you can add another layer of Jello or add sliced strawberries into the Jello*
 
Jell-O Cheesecake Squares
 
 
If you ever visit Hawaii, I hope you make time to stop and eat at one of the Zippy’s restaurants. It’s not fine dining, but it sure tastes good and you’ll get to visit one of Oahu’s favorite eating establishments.
Jello Cheesecake Squares

Jell-O Cheesecake Squares

Yield: 18 squares
Prep Time: 50 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 45 minutes
Total Time: 2 hours 55 minutes

How to make Zippy's style Strawberry Jell-o Cheesecake Squares. Most the preparation time is waiting for the layers to set in the fridge.

Ingredients

Crust

  • 1 1/2 sticks of unsalted butter
  • 1/2 cup brown sugar, packed
  • 1 1/2 cup flour
  • 1 cup walnuts or macadamia nuts*, chopped

Cheesecake Filling

  • 1 - 3oz. package of lemon Jell-O
  • 1 cup hot water
  • 1 cup powdered sugar or 3/4 cup if you prefer less sugar
  • 1 8oz. package cream cheese, softened
  • 2 cups heavy cream

Jell-O Top Layer

  • 1 6oz. package of strawberry Jell-O
  • 3 cups hot water

Instructions

Crust:

  1. Preheat oven to 350F degrees.
  2. Grease 9″ x 13″ pan. Set aside.
  3. Slice cold butter into small pieces and put into a food processor.
  4. Next, add in the brown sugar, flour, and chopped nuts.
  5. Pulse just until it starts to form a crumbly dough.
  6. Press dough into the 9″ x 13″ pan and bake for 15 – 18 minutes. Set aside to cool.

Cheesecake Filling:

  1. Place a large bowl and heavy whipping cream into the freezer for 30 minutes.
  2. After 30 minutes, add the chilled whipping cream to the chilled bowl and whip on high until it holds peaks. Place back into the freezer until needed.
  3. Place one cup of water in the microwave for 2 minutes and add in the lemon Jello. Stir until all the  Jello mix is dissolved. Set aside and let cool completely.
  4. In a separate bowl,  cream together the cream cheese and powdered sugar.
  5. Add the cooled Jello mixture to the cream cheese mixture and blend well.
  6. Next, fold the chilled whipped cream into the the cream cheese mixture and pour over cooled crust.
  7. Place this into the refrigerator for 30-45 minutes.

Jello Topping:

  1. Place 3 cups of water into the microwave for 3-4 minutes.
  2. Add the 6 oz. of strawberry Jello and stir to dissolve. Set aside to cool.
  3. Once cooled, pour onto the cheesecake layer and place pan back into the refrigerator.
  4. Let set for an hour.
  5. Slice into squares and serve.

Notes

* I prefer using macadamia nuts for the crust.

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29 Comments

  1. These are too gorgeous! I love jello anything! Thanks for sharing on Saturday Night Fever – pinned!

  2. These look delicious! Thanks for sharing at the Friday PINfest! I’m pinning! I can’t wait to see what you link up next week!
    Cathy

  3. Erlene, these look so good! I love cheesecake, so I know I will enjoy these. Thank you for sharing these pretty treats at Treasure Box Tuesday- I have pinned and tweeted! ā™„

  4. For some reason I like layered/ stacked food. It just looks so good with the tiers of colors and textures. My husband loves cheesecake and I’m pretty sure he’s never had it layered with jello.
    Thank you for stopping in and linking with See Ya in the Gumbo this week.

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