Keto Jello Cheesecake Squares

I’ve been dying to try this recipe ever since it floated across my Pinterest page. I love cheesecake, and the thought of mixing it with jello sounded like a great treat!

Sure enough, these jello cheesecake squares were tangy and sweet with the perfect slightly bouncy texture.

Topped with chocolate and coconut as a base, these low-carb jello cheesecake squares will prove hard to resist, so make sure to make these when there are people around to share them with!

The fun part about this recipe is that you can literally make it in any flavor you want. This time around I used sugar-free strawberry jello but I have the orange flavour sitting in my cupboard waiting for its turn. Something about the combination of orange and chocolate always excites my palate.

You can switch out the shredded coconut for almond meal in the crust if you’re not a coconut fan like I am.

What You Need to Make Jello Cheesecake Squares

Here is a list of the ingredients you will need for the topping, the filling, and the crust.

• 1 cup shredded coconut unsweetened
• 1/2 cup coconut flour
• 4 tbsp butter melted
• FOR FILLING
• 1 box sugar-free jello
• 1 cup boiling water
• 8 oz cream cheese softened
• 1 tbsp keto sweetener I used Pyure
• FOR CHOCOLATE TOPPING
• 1 tbsp dark cocoa powder
• 1 tbsp melted butter
• 2 tbsp heavy whipping cream
• 1/8 tsp pure stevia
• Pink Himalayan salt to taste

How to Make Keto Jello Cheesecake Squares

These are easier to make than you think!

1. Preheat oven to 350 F 
2. Mix the first three ingredients together and press into a parchment paper-lined 8×4 loaf pan. 
3. Bake crust for 8 minutes til coconut toasts up, then allow to cool. 
4. Boil your water and add it to your jello. Use a hand mixer to ensure all the jello is incorporated well. 
5. Add your cream cheese and sweetener and mix well. 
6. Pour over cooled crust and refrigerate for 2 hours to set.
7. When set, mix together your topping ingredients and pour over loaf. 
8. Allow the topping to set in the fridge for at least another 30 minutes. Cut into 8 squares.

Tip: Line your pan with parchment paper that has a bit of an edge so you can easily slip your squares out of the pan.

You may also want to use a hand mixer to incorporate all the filling ingredients well so that they won’t separate while chilling in the fridge.

I opted for a chocolate spread as my topping. I used rich dark chocolate cocoa powder along with butter and heavy whipping cream for a smooth and creamy topping.

You can also make a chia seed jam or a fruit compote to top this with. Both will work nicely and blend well, depending on the flavor of jello you choose.

How to store keto jello cheesecake squares

If there are any leftovers, you can safely store these scrumptious keto jello cheesecake squares in the fridge for up to one week. Any longer and I feel they will lose their texture.

At 2 net carbs per servings, and 26 grams of fat, these fat bombs will hit the spot for sure and help you to meet your macros. You’ll just have to have restraint and stop at one square as the calories do add up still.

Try my keto dark chocolate bark for another yummy treat.

• Keto Chocolate Mug Cake
• Strawberry Cheesecake Ice Cream
• The Best Brownie Recipe Ever
• Keto Peanut Butter Cookies