No-Bake Sugar-Free Jello Cheesecake Recipe

Introduction

This No-Bake Sugar Free Jello Cheesecake is a delightful, light dessert perfect for those looking to enjoy a sweet treat without sugar. With a creamy texture and a crunchy nut crust, it’s simple to make and perfect for any occasion.

Ingredients

• 2 packages Sugar Free Jello
• 1 cup Boiling Water
• 3/4 cup Cream Cheese (divided)
• 1 1/2 cups Whipping Cream
• 1/2 cup Pecans (ground)
• 1/4 cup Almond Flour
• 1 tablespoon Sweetener (Powdered Swerve)
• 2 teaspoons Butter (melted)

Instructions

1. Step 1: In a food processor, grind the pecans until very fine. Heat a frying pan over medium heat and brown the ground pecans with the almond flour, stirring continuously until aromatic, about 4–5 minutes. Remove from heat and stir in the sweetener and melted butter until combined.
2. Step 2: Line a springform pan with parchment or wax paper. Press the nut mixture evenly into the bottom of the pan. Use plastic wrap or waxed paper to help press it down firmly. Refrigerate the crust while preparing the filling.
3. Step 3: In a large bowl, whip the whipping cream with 1/4 cup of the cream cheese until stiff peaks form. In a saucepan, bring the boiling water to a boil, then add the sugar free jello packets and stir until fully dissolved. Blend the jello with the remaining 1/2 cup cream cheese until smooth.
4. Step 4: Gradually fold the jello and cream cheese mixture into the whipped cream using a mixer, mixing until fully combined. Pour the cheesecake filling over the prepared crust.
5. Step 5: Refrigerate the cheesecake for at least 1 hour before serving to allow it to set.

Tips & Variations

• Use different flavored sugar free jello packets to vary the taste and color of the cheesecake.
• For a firmer crust, add 1–2 tablespoons of melted coconut oil to the nut mixture before pressing it into the pan.
• Make sure the cream cheese is softened to avoid lumps when mixing.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Enjoy it chilled for the best texture. If needed, allow it to sit at room temperature for 10–15 minutes before serving to soften slightly. Do not freeze, as the texture may degrade.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular gelatin instead of sugar free jello?

Yes, but keep in mind regular gelatin will not have flavor or sweetener, so you may need to add your own sweetener and flavorings to achieve a similar taste.

What can I substitute for pecans in the crust?

You can use other nuts like walnuts or almonds, or seeds such as sunflower or pumpkin seeds ground finely for a similar texture and flavor profile.

No-Bake Sugar-Free Jello Cheesecake Recipe

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★★★★★

4.7 from 68 reviews

• Author: Julian
• Total Time: 1 hour 20 minutes
• Yield: 10 servings 1x
• Diet: Low Carb

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Description

This No-Bake Sugar Free Jello Cheesecake is a delicious, low-carb dessert featuring a crunchy keto-friendly pecan and almond flour crust topped with a creamy, sugar-free jello and cream cheese filling. Perfect for those looking to enjoy a guilt-free, refreshing cheesecake without baking or added sugars.

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Ingredients

Scale 1x2x3x

Sugar Free Jello Cheesecake:

• 2 pkg Sugar Free Jello
• 1 Cup Boiling Water
• 3/4 Cup Cream Cheese (divided)
• 1 1/2 Cup Whipping Cream

Keto Cheesecake Crust:

• 1/2 Cup Pecans (ground)
• 1/4 Cup Almond Flour
• 1 Tbsp Sweetener (Powdered Swerve)
• 2 Tsp Butter (melted)

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Instructions

1. Prepare the crust: In a food processor, grind the pecans until very fine. Then, heat a frying pan over medium heat and brown the ground pecans together with the almond flour, stirring continuously for about 4-5 minutes until aromatic. Remove from heat, then add the powdered sweetener and melted butter, mixing until well combined.
2. Form the crust base: Line a springform pan with parchment or wax paper to prevent sticking. Press the nut mixture firmly into the bottom of the pan to form an even crust. Place the crust in the refrigerator while preparing the cheesecake filling to allow it to set slightly.
3. Make the cheesecake filling: In a large mixing bowl, whip the whipping cream together with 1/4 cup of the cream cheese until stiff peaks form. Meanwhile, bring 1 cup of water to a boil on the stovetop. Add the sugar-free jello packets to the boiling water and stir until fully dissolved. In a blender, combine the dissolved jello with the remaining 1/2 cup cream cheese and blend until smooth and creamy.
4. Combine filling components: Gradually add the blended jello and cream cheese mixture into the whipped cream mixture, mixing with an electric mixer until thoroughly combined and smooth.
5. Assemble the cheesecake: Pour the jello cheesecake filling evenly over the chilled nut crust base. Cover and refrigerate the assembled cheesecake for at least 1 hour to allow it to set completely before serving.

Notes

• Using parchment or wax paper helps prevent the crust from sticking to the pan and makes removal easier.
• Ensure the whipped cream and cream cheese are mixed until stiff peaks for a light and airy cheesecake texture.
• This recipe is perfect for keto and low-carb diets, being both sugar-free and no-bake.
• For best results, chill the cheesecake for a minimum of 1 hour but longer chilling will improve firmness.
• You can substitute pecans with walnuts if preferred.

• Prep Time: 15 minutes
• Cook Time: 4-5 minutes (crust toasting)
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no bake cheesecake, sugar free dessert, keto cheesecake, jello cheesecake, low carb dessert, sugar-free jello