No-Bake Sugar Free Jello Cheesecake Recipe

Introduction

This No-Bake Sugar Free Jello Cheesecake is a light and refreshing dessert that’s perfect for anyone looking to enjoy a guilt-free sweet treat. With a creamy, fluffy filling and a crunchy nut-based crust, it’s both quick to make and deliciously satisfying.

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 4–5 minutes until aromatic. Remove from the 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 firmly into the bottom of the pan using plastic wrap or waxed paper to help smooth the crust. Place the crust in the refrigerator while preparing the filling.
3. Step 3: In a large bowl, whip the whipping cream with 1/4 cup cream cheese until stiff peaks form. Bring the water to a boil in a saucepan, then add the jello packets and stir until fully dissolved. Blend the jello mixture with the remaining 1/2 cup cream cheese until smooth, then gradually mix it into the whipped cream using a mixer until thoroughly combined.
4. Step 4: Pour the jello cheesecake filling over the chilled crust. Refrigerate for at least 1 hour to set before serving.

Tips & Variations

• Use different flavors of sugar-free jello to customize the taste and color of your cheesecake.
• For extra crunch, sprinkle chopped pecans on top just before serving.
• If you prefer a firmer crust, add a little more melted butter to help it bind better.
• Make sure the cream cheese is softened to avoid lumps in the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To re-chill, allow the cheesecake to sit at room temperature for 10 minutes before serving. This dessert is best enjoyed chilled and does not freeze well due to its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular jello instead of sugar-free?

Yes, you can substitute regular jello if you don’t need a sugar-free version. Just be aware that it will increase the sugar content of the dessert.

Do I need a springform pan to make this cheesecake?

While a springform pan makes it easier to remove the cheesecake without damaging the crust, you can use any round pan lined with parchment or wax paper as a substitute.

No-Bake Sugar Free Jello Cheesecake Recipe

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★★★★★

4.8 from 124 reviews

This No-Bake Sugar Free Jello Cheesecake is a creamy, refreshing dessert perfect for those seeking a low-carb, sugar-free treat. Made with a crunchy keto-friendly nut crust and a silky smooth sugar-free jello cream cheese filling, it requires minimal preparation and no baking, making it ideal for quick, delicious indulgence.

• Author: Dana
• 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

For the Sugar Free Jello Cheesecake:

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

For the 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. Then, 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 and stir in the powdered sweetener and melted butter until well combined.
2. Form the crust base: 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 assist. Refrigerate the crust to set while preparing the filling.
3. Whip the cream and cream cheese: In a large mixing bowl, whip the whipping cream and 1/4 cup of cream cheese together until stiff peaks form.
4. Dissolve the jello: Bring 1 cup of water to a boil in a saucepan over high heat. Add the sugar-free jello packets and stir until fully dissolved.
5. Blend jello and cream cheese: In a blender, combine the dissolved jello mixture with the remaining 1/2 cup of cream cheese and blend until smooth.
6. Combine filling components: Slowly pour the jello and cream cheese mixture into the whipped cream, mixing gently with a mixer until thoroughly combined and smooth.
7. Assemble and chill: Pour the jello cheesecake filling over the prepared crust in the springform pan. Refrigerate for at least 1 hour to allow the cheesecake to set before serving.

Notes

• Use parchment or wax paper to line the pan for easy removal of the cheesecake.
• Grind pecans finely to ensure a smooth, crumbly crust texture.
• Whip the cream and cream cheese until stiff peaks form for optimal filling texture.
• Ensure the jello is fully dissolved before blending with cream cheese to avoid lumps.
• Keep the cheesecake refrigerated until ready to serve; best served chilled.
• Adjust sweetener quantity to taste if using a different brand.
• This dessert is perfect for keto, low-carb, and sugar-free diets.

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