Lemon Coconut Sugar Free No Bake Jell O Cheesecake
Indulge in a zesty and creamy treat with this Lemon Coconut Sugar-Free No-Bake Jell-O Cheesecake, a perfect guilt-free dessert for any occasion! Featuring a buttery almond flour and shredded coconut crust, this low-carb cheesecake is layered with a luscious lemon-infused filling made with sugar-free Jell-O, cream cheese, and whipped cream. The no-bake preparation means no oven is required, making this recipe quick, easy, and perfect for warm weather. Light, airy, and packed with tangy lemon flavor, it’s a keto-friendly dessert that anyone can enjoy. Serve it chilled, topped with a sprinkle of coconut or fresh lemon slices, and watch this refreshing cheesecake steal the show at your next gathering!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsweetened shredded coconut
- 1 cup Almond flour
- 4 tablespoons Unsalted butter, melted
- 1 package Sugar-free lemon Jell-O mix
- 1 cup Boiling water
- 16 ounces Cream cheese, softened
- 0.33 cup Granulated sugar substitute (e.g., erythritol, monk fruit)
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Lemon juice
- 1 cup Heavy whipping cream
Instructions
Start by preparing the crust. In a medium mixing bowl, combine the unsweetened shredded coconut, almond flour, and melted butter. Mix until the ingredients are well incorporated and resemble wet sand.
Press the coconut-almond mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to press it down firmly. Set aside in the refrigerator to chill while you prepare the filling.
In a small bowl, dissolve the sugar-free lemon Jell-O mix in 1 cup of boiling water. Stir until fully dissolved and then let it cool to room temperature.
In a large mixing bowl, beat the softened cream cheese and sugar substitute together using an electric mixer. Beat until smooth and creamy, about 2-3 minutes.
Add the vanilla extract, lemon juice, and the cooled Jell-O mixture to the cream cheese mixture. Continue beating until fully combined and smooth.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring it remains light and airy.
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula for an even layer.
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Once set, remove the cheesecake from the refrigerator. Carefully release it from the springform pan and transfer it to a serving plate.
Optional: Garnish with additional shredded coconut or a few slices of fresh lemon before serving. Slice and enjoy!
Nutrition Facts
Calories |
4041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 387.0 g | 496% | |
| Saturated Fat | 224.2 g | 1121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 26.5 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
