Keto Jello Cheesecake Recipe – No Bake

This keto jello cheesecake is the perfect dessert for birthday parties, the festive season, or when you just want to let your hair down and be merry, guilt-free, and sugar-free.

If you wish to take the cheesecake completely out of your spring-form pan and display it on a cake plate, line the base of the tin with parchment paper.

Make sure the parchment paper is larger than the base of the tin and leave the overflow sticking out; this will be very helpful when removing it from the tin.

Keto Jello Cheesecake Ingredients

• 4 cups of Boiling Water
• 1 x 9g/0.3oz sachet of Sugar Free Lime Jello
• 1 x 9g/0.3oz sachet of Sugar-Free Strawberry Jello
• 1 teaspoon of Gelatin Powder

Base

• 1 batch of Keto Vanilla Shortbread Cookies
• 3.5 ounces of Unsalted Butter, melted

Cheesecake

• 16 ounces of Cream Cheese, softened
• ⅔ cup of Swerve
• 12 ounces of Heavy Cream
• 2 tablespoons of Lemon Juice
• ⅓ cup of Boiling Water
• 4 teaspoons of Gelatin Powder

How To Make Keto Jello Cheesecake 

1. In a heatproof jug, place 2 cups of boiling water and dissolve one sachet of Jello and 1/2 teaspoon of gelatin. Set aside to cool for 10 minutes.
2. In a second heatproof jug, place the other 2 cups of water and dissolve the second sachet of Jello and 1/2 teaspoon of gelatin. Set aside to cool for 10 minutes.
3. Line 2 rectangle containers with cling film and pour one flavor of Jello into each container. Place in the fridge to cool for at least 4 hours or overnight is best.

How To Make Keto Cheesecake Base

1. Place the Keto Vanilla Shortbread Cookies in your food processor and blend until they resemble crumbs.
2. Pour in the melted butter and blend until combined.
3. Press the mixture into the base and 2 inches up the sides of a 9-inch springform tin. I wear food-safe gloves to keep my hands clean.
4. Set the base in the fridge for 30 minutes.

How To Make Keto Jello Cheesecake Filling

1. Clean out your food processor and add the cream cheese and Swerve. Blend until smooth.
2. Add the heavy cream and lemon juice and blend until smooth.
3. In a heatproof jug, place the ⅓ cup of boiling water, sprinkle over the gelatin then stir to dissolve. If your gelatin isn’t dissolving, place it in the microwave for 20 seconds and stir.
4. With the food processor blending on a slow speed, pour the gelatin mixture through the top, then increase the speed to combine quickly.

Constructing the Keto Jello Cheesecake

1. Remove the base and Jello from the fridge.
2. Cut the Jello into large cubes and place ⅓ of the Jello into the base, using a mixture of the flavors.
3. Layer ½ of the cheesecake mix over the top of the Jello and gently tap the countertop to even it out and remove air bubbles.
4. Layer over another third of the Jello over, followed by the rest of the cheesecake mixture.
5. Top with the remaining Jello and set in the fridge for at least 4 hours.
6. Cut into 16 slices and serve.

This keto jello cheesecake recipe makes 16 serves. 

Keto Jello Cheesecake Recipe – No Bake

What happens when you mix Jello and Cream Cheese? You get a Delicious No Bake Sugar Free Jello Cheesecake, perfect to impress the family over the holidays!

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Course: Dessert

Cuisine: American, Australian, British

Cook Time: 55 minutes mins

Total Time: 55 minutes mins

Servings: 16 serves

Calories: 353kcal

Author: Gerri

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Unit Conversion

US CustomaryMetric

1x2x3x

Ingredients

Jello

• ▢ 4 cups boiling water
• ▢ 1 sachet sugar free lime jello
• ▢ 1 sachet sugar free strawberry jello
• ▢ 1 teaspoon gelatin

Base

• ▢ 1 batch keto vanilla shortbread cookies
• ▢ 3.5 ounces Unsalted Butter melted

Cheesecake

• ▢ 16 ounce Cream Cheese softened
• ▢ 2/3 cup Swerve
• ▢ 12 ounces Heavy Cream
• ▢ 2 tablespoons Lemon Juice
• ▢ 1/3 cup boiling water
• ▢ 4 teaspoon gelatin

US Customary – Metric

Instructions

Jello

• In a heatproof jug place 2 cups of boiling water and dissolve 1 sachet of Jello and 1/2 teaspoon of gelatin. Set aside to cool for 10 minutes.
• In a second heatproof jug place the other 2 cups of water and dissolve the second sachet of Jello and 1/2 teaspoon of gelatin. Set aside to cool for 10 minutes.
• Line 2 rectangle containers with cling film and pour one flavor of Jello into each container. Place in the fridge to cool for at least 4 hours or overnight is best.

Base

• Place the Keto Vanilla Shortbread Cookies in your food processor and blend until they resemble crumbs.
• Pour in the melted butter and blend until combined.
• Press the mixture into the base and 2 inches up the sides of a 9in spring-form tin. I wear food safe gloves to keep my hands clean.
• Set the base in the fridge for 30 minutes.

Cheesecake

• Clean out your food processor and add the cream cheese and Natvia. Blend until smooth.
• Add the heavy cream and lemon juice and blend until smooth.
• In a heatproof jug, place the ⅓ cup of boiling water, sprinkle over the gelatin then stir to dissolve. If your gelatin isn’t dissolving, place in the microwave for 20 seconds and stir.
• With the food processor blending on a slow speed, pour the gelatin mixture through the top, then increase the speed to quickly combine.

Constructing the Cheesecake

• Remove the base and Jello from the fridge.
• Cut the Jello into large cubes and place ⅓ of the Jello into the base, using a mixture of the flavors.
• Layer ½ of the cheesecake mix over the top of the Jello and gently tap the counter top to even it out and remove air bubbles.
• Layer over another third of the Jello over, followed by the rest of the cheesecake mixture.
• Top with the remaining Jello and set in the fridge for at least 4 hours.
• Cut into 16 slices and serve.

Notes

Nutrition

Serving: 130g | Calories: 353kcal | Carbohydrates: 4g | Protein: 7g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 84mg | Sodium: 130mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 1.7mg | Calcium: 30mg

Made this recipe?Tag me at @myketokitchen

How To Store Jello Cheesecake

Store jello cheesecake in the fridge for up to 3 days, but it is best made the day of or the day before as the jello may bleed into the cheesecake filling.

This recipe is not suitable for freezing.

If you love Jello, you must try our Raspberry Cream Fat Bombs and our Vanilla Berry Jello Ring!

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