No-Bake Sugar Free Jello Cheesecake Recipe

Introduction

This No-Bake Sugar Free Jello Cheesecake is a light and refreshing dessert perfect for a quick treat. Combining creamy cheesecake with fruity, sugar-free jello, it offers a guilt-free indulgence that’s ready in under 20 minutes.

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 for about 4 to 5 minutes until aromatic. Remove from heat, then 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 firmly into the bottom of the pan using plastic wrap or waxed paper to help. Chill the crust in the refrigerator while you prepare the filling.
3. Step 3: In a large bowl, whip the whipping cream with 1/4 cup of cream cheese until stiff peaks form. Meanwhile, bring the water to a boil in a saucepan. Stir in the jello packets until completely dissolved.
4. Step 4: In a blender, combine the dissolved jello with 1/2 cup cream cheese and blend until smooth. Slowly pour the jello mixture into the whipped cream, mixing gently until fully combined.
5. Step 5: Pour the jello cheesecake mixture over the chilled crust. Refrigerate for at least 1 hour before serving to allow it to set properly.

Tips & Variations

• Use different flavors of sugar-free jello to customize the taste to your preference.
• For a crunchier crust, toast the pecans lightly before grinding.
• If you prefer a sweeter cheesecake, increase the sweetener slightly in the crust or filling.
• Make mini cheesecakes using muffin tins for individual servings.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for about 10 minutes for easier slicing. This cheesecake is not ideal for freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Jello instead of sugar-free?

Yes, you can use regular Jello, but keep in mind it will increase the sugar content of the dessert.

Do I need a springform pan for this recipe?

A springform pan is ideal for easy removal, but you can use any pan lined well with parchment or wax paper to lift the cheesecake out.

No-Bake Sugar Free Jello Cheesecake Recipe

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★★★★★

4.7 from 63 reviews

A refreshing and easy-to-make No-Bake Sugar Free Jello Cheesecake featuring a crunchy keto-friendly pecan and almond flour crust, combined with a creamy, sugar-free jello-infused cheesecake layer. Perfect for those looking for a low-carb, sugar-free dessert option that requires no oven baking.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 9 minutes
• Total Time: 19 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb

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)

Instructions

1. Prepare the Crust: In a food processor, grind the pecans until very fine. Heat a frying pan over medium heat and brown the ground pecans with almond flour, stirring continuously for about 4-5 minutes until aromatic. Remove from heat, then stir in the powdered sweetener and melted butter until fully combined.
2. Form the Crust: Line a springform pan with parchment or wax paper to prevent sticking. Press the nut mixture evenly into the bottom of the pan using plastic wrap or waxed paper to help press down evenly. Refrigerate the crust while you prepare the cheesecake filling.
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 the water to a boil in a saucepan over high heat. Add both packets of sugar free jello and stir until completely dissolved.
4. Combine Jello and Cream Cheese: Transfer the hot jello mixture to a blender along with 1/2 cup of cream cheese. Blend until smooth and creamy. Slowly incorporate the jello mixture into the whipped cream and cream cheese mixture using a mixer, blending until smooth and thoroughly combined.
5. Assemble and Chill: Pour the jello cheesecake filling over the prepared crust in the springform pan. Refrigerate for at least 1 hour or until set before serving.

Notes

• For a firmer cheesecake texture, refrigerate for longer than 1 hour, preferably 3-4 hours or overnight.
• Ensure the jello is fully dissolved before blending to avoid lumps in the cheesecake filling.
• Using parchment or wax paper helps with easy removal of the cheesecake from the pan.
• Substitute pecans with walnuts or almonds if preferred.
• This recipe is naturally sugar-free and keto-friendly, making it suitable for low-carb diets.

Keywords: No-Bake Cheesecake, Sugar-Free Dessert, Keto Cheesecake, Low Carb Dessert, Sugar Free Jello Cheesecake, Easy No Bake, Keto Crust