No Bake Sugar Free Jell O Cheesecake
Indulge guilt-free with this No Bake Sugar Free Jell-O Cheesecake, a creamy and satisfying dessert that’s both low in carbs and big on flavor! Featuring a buttery sugar-free graham cracker crust and a silky filling made from cream cheese, sugar-free Jell-O, and a hint of vanilla, this recipe offers a delightful twist on classic cheesecake—without the need for baking. The preparation is quick and easy, taking just 20 minutes before it sets in the fridge to perfection. Ideal for anyone seeking a diabetic-friendly or keto dessert option, this customizable recipe lets you choose your favorite sugar-free Jell-O flavor for a pop of color and taste. Serve it with a dollop of whipped topping or fresh fruit for a refreshing, crowd-pleasing treat that feels indulgent but is entirely guilt-free! Perfect for summer parties, celebrations, or anytime you crave a no-bake dessert that’s light yet decadent.
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Recipe Information
Ingredients
- 1.5 cups Sugar-free graham cracker crumbs
- 0.25 cups Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.5 cups Sugar-free powdered sweetener
- 2 teaspoons Vanilla extract
- 1 package Sugar-free Jell-O mix (any flavor)
- 1 cup Boiling water
- 0.5 cups Cold water
- 1 cup Whipped topping (sugar-free)
Instructions
In a medium-sized mixing bowl, combine the sugar-free graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish to form the crust. Place it in the refrigerator to set while preparing the filling.
In a small bowl, dissolve the sugar-free Jell-O mix in 1 cup of boiling water. Stir until completely dissolved, then add 0.5 cups of cold water. Set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese, sugar-free powdered sweetener, and vanilla extract until smooth and creamy.
Gradually add the slightly cooled Jell-O mixture to the cream cheese mixture, beating continuously to ensure a smooth consistency.
Gently fold the whipped topping into the mixture until fully incorporated.
Pour the cheesecake filling over the prepared crust, spreading it evenly.
Cover the pan with plastic wrap and refrigerate for at least 6 hours (or overnight) until the cheesecake is firm and set.
Once set, remove the cheesecake from the springform pan, slice, and serve. Optionally, top with additional whipped topping or fresh fruit for garnish.
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.8 g | 288% | |
| Saturated Fat | 129.0 g | 645% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 2862 mg | 124% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 17.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 664 mg | 14% | |
*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.
