No-Bake Sugar Free Jello Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
