No Bake Sugar Free Jello Chunk CheesecakeWhat happens when you mix Jello and Cream Cheese? You get a Delicious No Bake Low Carb Jello Cheesecake that’s also sugar-free, perfect to impress the family over the holidays!

If you wish to take the cheesecake completely out of your spring-form pan and display on a cake plate, line the base of the tin with parchment. Make sure the parchment is larger than the base of the tin and leave the overflow sticking out, this will be very helpful when removing from the tin.

This recipe makes 16 serves. I have to credit my sister with the idea behind the development of this recipe, she texted a photo of a similar style cake to me and I just had to make a Keto friendly one, it wasn’t that hard as we’ve made low carb cheesecake before for our ketogenic friends and sugar free jello has been around for ages.

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

No Bake Sugar Free Jello Chunk Cheesecake

Ingredients for Making Your Sugar Free Jello Chunk Cheesecake:

Jello

Base

Cheesecake

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

Instructions for Making Your Sugar Free Jello Chunk Cheesecake:

Jello

  1. 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.
  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.

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 9in spring-form tin. I wear food safe gloves to keep my hands clean.
  4. Set the base in the fridge for 30 minutes.

Cheesecake

  1. Clean out your food processor and add the cream cheese and Natvia. 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 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 quickly combine.

Constructing the 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 counter top 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.

No Bake Sugar Free Jello Chunk Cheesecake

If you want to make a larger batch of Sugar Free Jello Chunk Cheesecake, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

No Bake Sugar Free Jello Chunk Cheesecake (Gluten Free, Low Carb, Keto, Grain Free)
No Bake Sugar Free Jello Chunk Cheesecake
No Bake Sugar Free Jello Cheesecake
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Print Recipe
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!
Servings Prep Time Cook Time Passive Time
16serves 30minutes 0minutes 8+hours
Servings Prep Time
16serves 30minutes
Cook Time Passive Time
0minutes 8+hours
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
    Jello
    1. 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.
    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.
    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 9in spring-form tin. I wear food safe gloves to keep my hands clean.
    4. Set the base in the fridge for 30 minutes.
    Cheesecake
    1. Clean out your food processor and add the cream cheese and Natvia. 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 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 quickly combine.
    Constructing the 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 counter top 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.
      Jello
      1. 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.
      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.
      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 9in spring-form tin. I wear food safe gloves to keep my hands clean.
      4. Set the base in the fridge for 30 minutes.
      Cheesecake
      1. Clean out your food processor and add the cream cheese and Natvia. 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 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 quickly combine.
      Constructing the 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 counter top 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.
      Recipe Notes

      Nutrition Facts
      No Bake Sugar Free Jello Cheesecake
      Amount Per Serving
      Calories 353 Calories from Fat 306
      % Daily Value*
      Total Fat 34g 52%
      Saturated Fat 18g 90%
      Polyunsaturated Fat 0.3g
      Monounsaturated Fat 2g
      Cholesterol 84mg 28%
      Sodium 130mg 5%
      Potassium 22mg 1%
      Total Carbohydrates 4g 1%
      Dietary Fiber 1g 4%
      Sugars 1g
      Protein 7g 14%
      Vitamin A 16%
      Vitamin C 2%
      Calcium 3%
      * Percent Daily Values are based on a 2000 calorie diet.