No Sugar Added Jell O Cheesecake
Indulge in the creamy decadence of this No Sugar Added Jell-O Cheesecake, a guilt-free dessert perfect for those mindful of their sugar intake. Crafted with a buttery almond flour crust and a silky filling infused with no-sugar-added Jell-O, this cheesecake is a low-carb dream come true. The recipe combines softened low-fat cream cheese, sugar substitutes, and a touch of vanilla extract for a rich, flavorful profile that doesn’t compromise on taste. Prepared in just 20 minutes of active time, this dessert sets beautifully in the fridge, making it an easy make-ahead treat for gatherings or weeknight indulgence. Serve chilled and garnish with fresh berries or sugar-free whipped cream for an elegant finishing touch. This delicious creation is not only keto-friendly but also irresistibly satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 6 tablespoons Unsalted butter
- 2 tablespoons Sugar substitute (granular, such as erythritol or stevia blend)
- 16 ounces Low-fat cream cheese (softened)
- 0.6 ounces No sugar added Jell-O (vanilla or another flavor of choice)
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 cup Hot water
Instructions
Preheat your oven to 350°F (175°C).
Prepare the crust by combining almond flour, melted butter, and sugar substitute in a mixing bowl. Stir until crumbs form.
Press the mixture evenly into the bottom of a 9-inch springform pan to create the crust.
Bake the crust in the preheated oven for 8 minutes. Remove and let it cool completely.
While the crust is cooling, dissolve the no sugar added Jell-O powder into 1 cup of hot water. Stir until fully dissolved and let it cool slightly.
In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.
Add the dissolved Jell-O mixture, vanilla extract, and heavy cream to the cream cheese. Beat until the mixture is completely smooth and fluffy.
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until it is fully set.
Once set, carefully release the springform pan, slice, and serve. Optionally, garnish with fresh berries or sugar-free whipped cream.
Nutrition Facts
Calories |
3383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.0 g | 391% | |
| Saturated Fat | 143.7 g | 718% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 2058 mg | 89% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 21.9 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 837 mg | 18% | |
*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.
