Keto Jello Cheesecake – No Bake Party Dessert

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This Delicious No-Bake Keto Jello Cheesecake has no added sugar and is a super low-carb party cake

Keto jello cheesecake is perfect for festive occasions as a birthday cake or another festive dessert!

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 from the tin.

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

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 Natvia
• 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 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.

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 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 Filling

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 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 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.

This keto jello cheesecake recipe makes 16 serves. 

Keto Jello Cheesecake - 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!

4.72 from 14 votes

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Course: Dessert

Cuisine: American, Australian, British

Prep Time: 30 mins

Cook Time: 1 min

Refrigerate: 4 hrs

Total Time: 4 hrs 30 mins

Servings: 16 serves

Calories: 353kcal

Author: Gerri

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 natvia
• 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

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