Keto Jello Cheesecake

This recipe for keto jello cheesecake is the perfect dessert to make when you want something creamy and sweet but don’t want to be left with a carb crash. Until making this dish, I’d never considered mixing sugar free jello and cream cheese to make a low carb cheesecake dessert. Now I’m not sure I’ll ever make cheesecake another way.

Keto Jello Cheesecake

Except for the cheesecake crust, which you make using coconut flour and shredded coconut, this is a no-bake dessert. The magic happens as it chills in the refrigerator. In the end you get tangy and sweet cheesecake with a slightly bouncy texture.

I love how it looks almost like traditional Neapolitan ice cream, with the white, pink and brown layer. That brown layer is homemade dark chocolate topping that you can choose to skip if you’re not a chocolate fan. To be honest, I love chocolate but it added an almost bitter flavor to an otherwise delightfully sweet dessert.

The fun part about this recipe is that you can literally make it any flavor you want. This time around I used sugar-free strawberry jello but I have the orange flavor sitting in my cupboard waiting for its turn. You can choose your jello flavor — and therefore the color of this keto cheesecake — based on holidays or celebrations.

Need a low-carb dessert for St. Patrick’s Day? Go with green lime jello in your recipe. Want something that says spring for Easter? Maybe yellow lemon jello would work in your favor. The options are endless.

Now that I know this jello cream cheese combination works, I want to come up with a bunch more keto desserts with cream cheese.

Ingredients

Step-by-Step Directions

You’ll be making this sugar free jello cheesecake in three steps. First, you’ll bake the crust. Next, you’ll make the jello and cream cheese filling for the cheesecake. Finally, after everything has set in the refrigerator, you’ll make the topping. Now onto the directions.

Preheat the oven to 350 F. Lined your baking dish with parchment paper or spray it with cooking spray so your cheesecake won’t stick.

Mix the coconut flour, shredded coconut and melted butter in a bowl. Once blended, press into your baking dish.

Bake the crust for 10 minutes or until the coconut starts to brown. Remove and let cool for one hour.

Once the crust has cooled, boil the water and add it to the powdered jello mix. Use a hand mixer or an immersion blender to ensure all the jello is incorporated well.

Add your cream cheese and sweetener to the jello mixture and mix well with the blender or mixer. You don’t want the ingredients to separate as they cool. Pour over the cooled crust and refrigerate for 2 hours to set.

Once the cheesecake has set, blend the cocoa powder, sweetener, heavy cream, salt and melted butter to make the topping. Spread over the cheesecake. Return to the refrigerator and allow the topping to set in the fridge for another hour. Slice and serve.

Notes

I lined my baking dish with parchment paper and it was the first time I was unhappy with how the parchment paper held up. I think that pouring the boiling hot jello and cream cheese mixture into the pan soaked the parchment paper and made it leak. The next time I make this, I might give the mixture. a bit more time to cool and move towards solidifying before I add it to the crust.

Getting cream cheese to soften so you can mix it with a handheld mixer or immersion blender can be challenging. I measured out the cup of cream cheese I needed and then left it on a sunny countertop for an hour. That was just enough time to soften it without spoiling it. It worked beautifully with the mixer.

I used a bread pan to make this sugar free jello cheesecake this last time around and I wasn’t happy with the results. Next time I’m going back to my square Pyrex baking dish that I use for my low carb brownie recipe.

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

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. However, you could simply top with homemade sugar free whipped cream.

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