No-Bake Sugar Free Jello Cheesecake Recipe
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.
- 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
