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5 from 4 votes

Layered Cranberry Cheesecake Dessert

A cool refreshing dessert of Jell-O with pound cake, a cheesecake layer, then fresh cranberry compote topped with a brown sugar crumble.
Prep Time30 minutes
Cooling/refrigeration time3 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: 13 x 9, cheesecake, cranberries, holidays, Jell-O
Yield: 24 people
Calories: 186kcal

Materials

For the bottom Jell-O layer

  • 1 1/2 cups boiling water
  • 6 oz. box raspberry Jell-O gelatin (or other red Jell-O flavor like cranberry)
  • 1 cup cold water plus ice cubes
  • 2 cups pound cake, cut into 1/2" cubes

For the cranberry compote layer

  • 6 cups fresh cranberries
  • 1 cup sugar
  • 1/2 cup water

For the crumble topping

  • 2 Tbsp. brown sugar
  • 1/2 cup all-purpose flour
  • 3 Tbsp. cold butter, cubed
  • 1/4 cup pecans or walnuts, finely chopped

For cheesecake layer

  • 2 - 8 oz. pkg. cream cheese, (16 oz. total) softened
  • 1/4 cup sugar
  • 8 oz. tub Cool Whip

Instructions

For the bottom Jell-O layer

  • Stir gelatin into boiling water whisking until powder is dissolved. In a 2-cup measuring cup measure 1 cup of cold water, then add ice cubes until it measures 2 cups. Pour cold water into gelatin and continue stirring.
  • In 13 x 9 dish (clear if you want to see the pretty layers) pour the gelatin over the pound cake cubes. Turn cubes to evenly coat. Refrigerate for approx. 3 hours or until set.

For the cranberry compote layer

  • In microwave-safe bowl, mix the cranberries, sugar, and water. Microwave for 3 minutes. Stir. Microwave for another 3 minutes stirring after each minute. Microwave 3 more minutes. (9 min. total) The cranberries should be broken down and the sugar water thickened up. Set aside to cool.

For the crumble topping

  • In microwave-safe bowl, mix the brown sugar and flour. Cut in the butter with 2 knives or a pasty blender until the mixture becomes crumbly. Microwave 3 minutes, stirring after each minute. Microwave 1-2 minutes more until mixture turns golden brown. Add nuts and stir. Set aside on a large plate to cool.

For cheesecake layer

  • Using electric mixer, beat cream cheese and sugar until smooth and creamy. Add the Cool Whip. Mix thoroughly.

Assemble

  • Spoon the cheesecake layer over the Jell-O layer. Next, add the cooled cranberry compote,. Lastly, top with cooled brown sugar crumble. Refrigerate any leftovers. Enjoy!

Nutrition

Calories: 186kcal