Introduction

This No-Bake Sugar Free Jello Cheesecake is a light, creamy dessert that’s perfect for hot days or when you want a quick treat without turning on the oven. Sweetened naturally and featuring a crunchy nut crust, it’s an easy keto-friendly option that delights every bite.

No-Bake Sugar Free Jello Cheesecake Recipe - Recipe Image

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

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 4-5 minutes until aromatic. Remove from heat, then stir in the sweetener and melted butter until combined.
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. Place the crust in the refrigerator while you prepare the cheesecake filling.
Step 3: In a large bowl, whip the whipping cream together with 1/4 cup cream cheese until stiff peaks form. Meanwhile, bring the water to a boil in a saucepan and add the sugar-free jello packets, stirring until dissolved.
Step 4: In a blender, combine the dissolved jello mixture with the remaining 1/2 cup cream cheese and blend until smooth. Gradually fold this jello mixture into the whipped cream using a mixer, blending until fully combined.
Step 5: Pour the cheesecake filling over the prepared crust in the springform pan. Refrigerate for at least 1 hour to set before serving.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the whipped cream before mixing.
Substitute pecans with walnuts or almonds for a different nutty taste.
If you prefer a firmer crust, add a bit more melted butter to help it bind better.
Serve with fresh berries or a sugar-free fruit sauce to add freshness and color.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, consume within this time. Re-chill for 30 minutes after serving leftovers to help it firm up again. This cheesecake is not suitable for freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin instead of sugar free jello?

Yes, you can substitute gelatin, but you will need to add your own sweetener and flavorings, as gelatin on its own is flavorless. Adjust accordingly to maintain the cheesecake’s sweetness and flavor.

Is this recipe suitable for a keto diet?

Absolutely. The recipe uses sugar-free jello and low-carb ingredients like cream cheese, nuts, and almond flour, making it a great low-carb, keto-friendly dessert option.

No-Bake Sugar Free Jello Cheesecake Recipe

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★★★★★

4.6 from 81 reviews

This no-bake sugar-free Jello cheesecake is a light and creamy dessert perfect for those following a low-carb or keto lifestyle. Made with a crunchy pecan and almond flour crust, a smooth cream cheese and Jello filling, and whipped cream, it’s a refreshing treat that requires no oven and comes together quickly.

Author: Stella
Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 19 minutes
Yield: 10 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Low Carb

Ingredients

Scale

For the Sugar Free Jello Cheesecake:

2 packages Sugar Free Jello
1 cup Boiling Water
3/4 cup Cream Cheese, divided (1/4 cup and 1/2 cup)
1 1/2 cups Whipping Cream

For the Keto Cheesecake Crust:

1/2 cup Pecans, ground
1/4 cup Almond Flour
1 tablespoon Sweetener (Powdered Swerve)
2 teaspoons Butter, melted

Instructions

Prepare the Crust: In a food processor, grind the pecans until very fine. Heat a frying pan over medium heat and add the ground pecans with the almond flour. Stir continuously for 4-5 minutes until the mixture is aromatic and lightly toasted. Remove from heat, then add the powdered sweetener and melted butter. Stir to combine thoroughly.
Form the Crust: Line a springform pan with parchment paper, wax paper, tin foil, or plastic wrap to make removal easier. Press the nut mixture firmly into the bottom of the pan using plastic wrap or waxed paper to help create an even layer. Place the crust in the refrigerator to chill while you prepare the filling.
Make the Cheesecake Filling: In a large mixing bowl, whip the whipping cream together with 1/4 cup of cream cheese until stiff peaks form. Meanwhile, bring 1 cup of water to a boil in a saucepan over high heat. Remove from heat and stir in the two packages of sugar-free Jello until fully dissolved. In a blender, combine the dissolved Jello mixture with the remaining 1/2 cup cream cheese and blend until smooth. Gradually fold the Jello and cream cheese mixture into the whipped cream using a mixer until everything is evenly incorporated.
Assemble and Chill: Pour the creamy Jello cheesecake mixture over the chilled crust in the springform pan. Smooth the top with a spatula, cover, and refrigerate for at least 1 hour until set and firm.

Notes

Using plastic wrap or parchment paper to press the crust helps to form an even and compact base.
Make sure to dissolve the sugar-free Jello completely in boiling water for a smooth filling.
Whipping the cream cheese and heavy cream well ensures a light and airy cheesecake texture.
Refrigerate for the full hour or longer for best results; the cheesecake firms up nicely and slices cleanly.
This recipe serves 10 comfortably as a dessert or snack.

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