No Bake Sugar Free Jello Chunk Cheesecake
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4.93 from 13 votes

Keto Jello Cheesecake - Sugar Free, No-Bake & Tasty Crust!

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!
Prep Time30 mins
Cook Time1 min
Refrigerate4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American, Australian, British
Servings: 16 serves
Calories: 353kcal
Author: Gerri




  • 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



  • 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.


  • 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.


  • 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.




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