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  • Scott Adams
    Scott Adams

    By Scott Adams •

    Is Jello No Bake Cheesecake Gluten Free?

    Reviewed and edited by a celiac disease expert.

    Wondering if Jello No Bake Cheesecake is gluten-free and safe for celiacs? Here's the lowdown.

    Is Jello No Bake Cheesecake Gluten Free? - Image: CC BY 2.0--neil conway
    Caption: Image: CC BY 2.0--neil conway

    Celiac.com 08/05/2021 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about Jello brand products. Lately, we've seen a lot of questions about Jello No Bake Cheesecake. Specifically, is Jello No Bake Cheesecake gluten-free?

    The short answer is that the Jello No Bake Cheesecake mix contains no gluten ingredients, but only if you avoid the graham cracker crust mix. The longer answer is that Jello No Bake Cheesecake is labeled gluten-free on the company website. 

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     Ingredients and formulations can change, so be sure to read labels and avoid any gluten ingredients.

    Jello No Bake Cheesecake Mix Ingredients & Nutrition Facts

    Filling Mix (Sugar, Modified Food Starch, Baker's Cheese [Skim Milk, Lactic Acid, Culture, BHA (Preservative)], Dextrose, Corn Syrup Solids, Hydrogenated Coconut Oil, Contains Less than 2% of Palm Kernel Oil, Sodium Caseinate, Calcium Sulfate, Tetrasodium Diphosphate, Disodium Phosphate, Calcium Lactate, Lactic Acid, Dipotassium Phosphate, Salt, Mono- and Diglycerides, Propylene Glycol Monostearate, Acetylated Monoglycerides, Modified Cellulose, Natural and Artificial Flavor, Hydroxylated Soy Lecithin, Cellulose Gel, Cellulose Gum, Yellow 5, Yellow 6)

    WARNING: The crust mix contains wheat!

    Looking to get out of the box? Here's an easy no-bake gluten-free cheesecake you can make at home. And if you want to go deeper, here are our ten best gluten-free cheesecake recipes.


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    sc'Que?

    🤢 

    I would not ever, in any way, call that cheesecake.   If you're going to make cheesecake, do it right.  Just replace the typical crust with gluten-free ingredients... and be sure to bake (and cool in the oven) with a pan of water.

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    Guest JMinNC

    Guest JMinNC

    Posted

    People really ask about this garbage "food"?

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    Scott Adams

    It's not on nearly every store shelf in the USA for nothing...yes, it's probably the most popular cheesecake mix in the USA.

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    sc'Que?
    17 hours ago, Guest JMinNC said:

    People really ask about this garbage "food"?

    I'm with you on this one, JMinNC!   The gluten-free food sector is mostly just junk-food, which further contributes to the obesity of us Americans.  It would be nice to have more gluten-free food that's more akin to ready-to-make "mains". But instead, it's almost all chips/crackers, bread-type products and sweets.  And every time someone really does come out with a stellar semi-healthy product, it's gone within a year or so. 

    But back to the original comment, I would wager that most Americans have probably never even had a proper baked cheesecake.  

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    Distressed
    On 8/9/2021 at 10:30 PM, sc'Que? said:

    🤢 

    I would not ever, in any way, call that cheesecake.   If you're going to make cheesecake, do it right.  Just replace the typical crust with gluten-free ingredients... and be sure to bake (and cool in the oven) with a pan of water.

    😂Correctly stated...just look at the number of chemicals alone.  Disodium Phosphate causes major league diarrhea as does cellulose gums.  Your emoji is a perfect statement in and of itself.

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    Maureen Haley

    You dont need a crust to bake cheesecake. Make the batter, pour into lightly greased springform pan, bake in a water bath and voila!  I've done it several times and it turns out great

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    sc'Que?
    15 hours ago, Maureen Haley said:

    You dont need a crust to bake cheesecake. Make the batter, pour into lightly greased springform pan, bake in a water bath and voila!  I've done it several times and it turns out great

    Sure, you don't "need" it. But the texture variation is what makes cheesecake so enjoyable.  My favorite cheesecake ever... was a baked Italian torta di ricotta--super-dense, small-curd ricotta cheese somehow baked into 4" deep pan with a 1" pie-style crust... and a caramelized "skin" over the surface of the top.  I didn't understand the process then (1997) and I certainly don't now.  I've never been able to find a recipe for it.  So I don't know how to adapt it to gluten-free. 

    But rest assured, it's the complete opposite of a Jell-o no-bake! 

    Foodies are the sort that if we can't do it right, then we'd rather not waste the time doing it at all.  It must be rich, dense and offer varying textures.  A proper slice should be no more than an inch or two wide.

     

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    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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