Sugar Free Jello Cheesecake Recipes That Are Actually Good and So Creamy
A buttery graham base, whipped cream cheese and a glossy strawberry crown that sets in the fridge. No added sugar, halal gelatin, three clean layers.
- Four pan sizes
- Seven flavour twists
- Almond flour crust
- Make-ahead plan
The slice from the pin: a golden graham crust, a thick white cream cheese layer and a glossy strawberry jello crown with halved strawberries.
The best sugar free jello cheesecake recipes stack three clean layers: a buttery graham crust, a whipped cream cheese filling and a glossy strawberry jello crown poured at body temperature, just like the pin. The card makes a 9-inch springform and scales to an 8-inch, a 9×13 of bars or 12 cups. The mixed-in pie and seven flavours follow.
On this page
- Why the layers slice clean
- The layered cheesecake, four sizes
- The halal jello crown, three ways
- The body-temperature pour
- Recipe 2: the mixed-in pie
- Seven more flavours, lime to cranberry
- Low-carb crusts and sweetener swaps
- Fixes, a make-ahead plan and 14 FAQs
Why This Layered Jello Cheesecake Slices So Clean
Three layers, three textures
A crisp crust, a whipped cream cheese middle and a cool, glossy jelly crown in every forkful. Each layer sets on its own, so the slice stands tall with sharp lines, like the pin.
No added sugar, honestly
Powdered sweetener in the filling and sugar-free jelly on top. The graham crumbs still carry about 3 g of sugar a slice; swap in the almond flour crust and nothing sweet is added at all.
No oven, nothing to crack
The crust firms in the fridge and whipped cream sets the filling instead of eggs, so there is no water bath and no cracked top. The fridge does the work.
Halal, three ways
Halal-certified jelly crystals made with beef or fish gelatin, a from-scratch crown with halal beef gelatin and strawberry juice, or plant-based agar. All three have amounts below.
Layered Strawberry Jello Cheesecake: Crust, Cream, Crown
Number 1 of 9, and the cheesecake on the pin. The card is set for a 9-inch springform, 12 slices. Tap the 12-cup size for a party, and see these jello dessert cups for more layered ideas in glasses.
Layered Strawberry Jello Cheesecake
The slice from the pin: a buttery graham crust, a thick whipped cream cheese filling and a glossy strawberry jello crown, poured at body temperature so the layers stay sharp. Tap a size and every amount and set time changes.
Which pan?
Ingredients
For the crust- 1¼ cups (125 g)1½ cups (150 g)2½ cups (250 g)1½ cups (150 g) graham cracker crumbs
- 4 tbsp (56 g)5 tbsp (70 g)8 tbsp (115 g)5 tbsp (70 g) unsalted butter, melted
- 2 tsp1 tbsp2 tbsp1 tbsp granular erythritol or monk fruit blend
- a pinch fine salt
- 16 oz (450 g)24 oz (680 g)32 oz (900 g)16 oz (450 g) full-fat block cream cheese, softened 1 hour
- ½ cup¾ cup1 cup½ cup powdered erythritol or monk fruit blend
- 1 tsp1½ tsp2 tsp1 tsp alcohol-free vanilla
- 1 tsp2 tsp1 tbsp1 tsp fresh lemon juice
- 1 cup (240 ml)1¼ cups (300 ml)1½ cups (360 ml)1 cup (240 ml) cold heavy cream, 36% fat or more
- a 4-cup packet (0.6 oz)a 4-cup packet (0.6 oz)a 4-cup and a 2-cup packeta 4-cup packet (0.6 oz) halal-certified sugar-free strawberry jelly crystals (beef or fish gelatin)
- 1½ cups (360 ml)1½ cups (360 ml)2½ cups (600 ml)1½ cups (360 ml) boiling water
- 1 cup (240 ml)1 cup (240 ml)1½ cups (360 ml)1 cup (240 ml) cold water
- 46126 fresh strawberries, halved, to finish
Block cream cheese, full-fat, not the soft tub kind, or the filling stays loose. Powdered sweetener only in the filling; granular stays gritty without heat. No halal jelly crystals nearby? The from-scratch beef gelatin crown or the agar crown in the crown section pours the same way.
Graham crackers contain sugar, about 3 g a slice here, so this classic crust is lower in sugar, not sugar-free. For no added sugar at all, use the almond flour crust in the crust table.
Instructions
Press the crust
Stir the crumbs, sweetener and salt into the butter until it looks like wet sand. Press it hard into the base of an 8-inch springforma 9-inch springforma parchment-lined 9×13 pan12 clear cups, 2 tbsp each and chill 20 minutes.
Beat the cream cheese
Beat the soft cream cheese with the powdered sweetener for 2 minutes, until completely smooth. Beat in the vanilla and lemon juice.
Whip and fold
Whip the cold cream to stiff peaks in a second bowl. Fold it into the cream cheese in two additions until no streaks remain.
Fill and chill
Spread the filling over the crust right to the edge and smooth the top. Chill 2 hours2 hours1½ hours1 hour, until the top no longer sticks to a fingertip.
Make the jelly
Stir the crystals into the boiling water for 2 full minutes, until no grains remain, then stir in the cold water.
Cool it to body temperature
Leave the jelly 20 to 30 minutes, until a drop feels barely warm on the inside of the wrist and it looks slightly syrupy. In a hurry, stir the jug in ice water for 5 to 8 minutes.
Pour gently
Pour the jelly slowly over the back of a spoon held just above the filling, starting in the middle. Leave the pan still for 30 minutes.
Set and finish
Chill 3 hours3 hours3 hours2 hours, or overnight, until the crown is firm. Add the strawberries just before serving, run a hot knife around the edge and release the ringrelease the ringlift out and cut 24 barsserve in the cups.
The Jello Crown: Three Halal Options and the Body-Temperature Pour
The pour: a set white layer on its graham crust, a jug of strawberry jelly cooling to body temperature, cream, sweetener and berries ready.
Most flavoured jello is set with pork gelatin, so the crown is where this recipe needs care. Each option makes about 2½ cups, enough for the 9-inch or 8-inch springform and the 12 cups. For the 9×13, make 1½ times.
Halal Sugar-Free Jelly Crystals
Look for a halal logo and beef or fish gelatin on the label. Use less water than the packet says, so the crown slices clean instead of wobbling.
- A packet that makes 4 cups (0.6 oz)
- 1½ cups boiling water, stirred 2 full minutes
- 1 cup cold water
- Sets firm in about 3 hours
From Scratch With Halal Beef Gelatin
Real strawberry flavour and the sweetener of your choice. Simmering the berries gives a clear red juice that sets as glossy as the pin.
- 1 lb (450 g) strawberries, sliced, simmered 10 minutes in 2 cups water, then strained without pressing (about 2 cups juice)
- 4 tsp (about 12 g) unflavoured halal beef gelatin, bloomed 5 minutes in ½ cup cold water
- 3 to 4 tbsp powdered sweetener and 1 tbsp lemon juice
- Stir the bloomed gelatin into the hot, not boiling, juice until clear
Agar, Poured Warm
Agar sets firmer, cuts cleaner and holds at room temperature, but it sets as it cools, so it has to be poured while still warm.
- 2½ cups strawberry juice (as in option 2) or unsweetened red fruit juice
- 1 tsp (2 g) agar powder, or 1 tbsp agar flakes
- Whisk into the cold juice, boil 2 minutes, then add sweetener and lemon
- Pour at about 120°F (50°C) onto a filling firmed 30 minutes in the freezer
Option 2 suits anyone who wants to choose the sweetener. For the bloom-and-dissolve basics, see these gelatin powder recipes, and for more ways with halal beef gelatin, these bovine gelatin recipes.
The Body-Temperature Pour
Temperature is the whole trick. Hot jelly melts the top of the cream cheese and pink seeps into the white; jelly left too long starts to set in the jug and lands in lumps. Body temperature, about 95 to 100°F (35 to 38°C), is the window: liquid enough to level itself, cool enough to sit on top.
| Jelly temperature | How it feels | What happens |
|---|---|---|
| Jelly temperatureAbove 105°F (40°C) | How it feelsClearly warm on the wrist | What happensMelts the top of the filling: pink streaks and a blurry line |
| Jelly temperature95 to 100°F (35 to 38°C) | How it feelsBarely warm, slightly syrupy | What happensLevels itself and sets in one sharp, clean line |
| Jelly temperatureBelow 80°F (27°C) | How it feelsCool, thickening at the edges | What happensLands in lumps; stand the jug in hot water 1 minute, stir, pour |
| Jelly temperatureAgar at about 120°F (50°C) | How it feelsWarm but still thin | What happensPour at once; it sets within minutes as it drops below about 100°F |
Pouring Without Bleeding
- The filling is ready when its top no longer sticks to a fingertip
- Spread the filling right to the wall so jelly cannot run down the sides
- An acetate or parchment collar inside the ring gives straight, clean sides
- Pour over the back of a spoon held just above the surface, from the middle out
- Leave the pan still for 30 minutes before moving it to the fridge
- Strawberries go on at serving, or press them in after 45 minutes, when the jelly is tacky
Recipe 2: Mixed-In Jello Cheesecake Pie, No Top Layer
The other way to make it, and the one many families grew up with: the jelly is beaten straight into the cream cheese, so the whole filling turns pink, fluffy and strawberry-flavoured. No layers to time and no pour to watch. Number 2 of 9.
Mixed-In Strawberry Jello Cheesecake Pie
One 9-inch pie, 8 slices · 20 minutes, then 4 hours to set
Ingredients
For the pie- 1 packet halal-certified sugar-free strawberry jelly crystals (a 2-cup packet, about 0.3 oz)
- ⅔ cup (160 ml) boiling water
- 8 oz (225 g) full-fat block cream cheese, softened
- 2 tbsp powdered erythritol or monk fruit blend
- 1 tsp alcohol-free vanilla
- 3 cups homemade sugar-free whipped cream (below), or thawed sugar-free whipped topping
- 1 9-inch crust: the almond flour crust, baked and cooled, or the graham crust from the card
- 1½ cups (360 ml) cold heavy cream
- 3 tbsp powdered erythritol or monk fruit blend
- ½ tsp alcohol-free vanilla
Method
Dissolve and cool
Stir the crystals into the boiling water for 2 minutes until clear. Cool about 15 minutes, until lukewarm but still liquid.
Whip the cream
Whip the cold cream, sweetener and vanilla to stiff peaks, about 3 minutes. It makes about 3 cups.
Beat in the jelly
Beat the cream cheese, sweetener and vanilla smooth, then beat in the cooled jelly a splash at a time until pink and silky.
Fold and fill
Fold in the whipped cream in two additions, keeping it airy. Spoon it into the crust and swirl the top.
Chill
Chill at least 4 hours, until it slices like a firm mousse. Top with berries to serve.
Lighter than the layered cheesecake and closer to a mousse. Store-bought sugar-free whipped topping works, but read the label: some still list corn syrup, and some contain gelatin. For more spoonable versions, try these sugar-free cheesecake pudding recipes.
7 More Sugar Free Jello Cheesecake Recipes, Flavour by Flavour
The flavour table: strawberry, lime and raspberry cheesecakes, with orange and cherry cheesecake cups and fresh berries.
Same crust, same filling, same pour: change the jelly, the fruit and the finish. Amounts follow the card, so any size works. Numbers 3 to 9, tap a flavour:
3 · Lime Jello Cheesecake
The key lime cousin: a pale green crown over a zesty filling. Same shape as the pin, sharper flavour.
- JellyHalal sugar-free lime jelly crystals, amounts as on the card
- FillingAdd 2 tsp finely grated lime zest; swap the lemon juice for 2 tbsp lime juice
- CrustGraham, or almond flour for no added sugar
- GarnishThin lime wheels and a ring of whipped cream rosettes
4 · Raspberry Jello Cheesecake
Whole raspberries suspended in a deep pink crown. Lay them on the set filling first, then pour.
- JellyHalal sugar-free raspberry jelly crystals
- Fruit1 cup (125 g) fresh raspberries, spaced over the filling before the pour
- CrustAlmond flour; the toasty flavour suits raspberry
- GarnishA few more raspberries and small mint leaves
5 · Lemon Jello Cheesecake
Bright and tangy, with blueberries for contrast. Good for spring tables and baby showers.
- JellyHalal sugar-free lemon jelly crystals
- FillingAdd 1 tbsp lemon zest and raise the lemon juice to 2 tbsp
- Fruit¾ cup blueberries scattered on the filling before the pour
- GarnishLemon twists and a few fresh blueberries
6 · Cherry Jello Cheesecake
The classic cherry cheesecake look, without the canned pie filling. Halved cherries sit just under a glossy dark red crown.
- JellyHalal sugar-free cherry jelly crystals
- Fruit1½ cups pitted, halved sweet cherries, fresh or frozen, thawed and patted dry
- FillingAdd ¼ tsp alcohol-free almond flavouring
- CrustAlmond flour, for cherry and almond together
7 · Orange Jello Cheesecake With a Chocolate Crust
Chocolate orange in cheesecake form: a dark cocoa base under a bright orange crown.
- JellyHalal sugar-free orange jelly crystals
- Crust1¼ cups almond flour, ¼ cup unsweetened cocoa, 3 tbsp powdered sweetener, 5 tbsp melted butter, a pinch of salt; bake 10 minutes at 350°F, cool
- FillingAdd 2 tsp finely grated orange zest
- GarnishOrange segments, patted dry, and cacao nibs or shaved no-added-sugar dark chocolate
8 · Watermelon Jello Cheesecake
A summer party slice: a pink crown with chocolate “seeds”. Children love this one.
- JellyHalal sugar-free watermelon jelly crystals
- Seeds2 tbsp sugar-free mini chocolate chips, pressed into the crown after 40 minutes
- FruitSmall watermelon balls, blotted dry, added just before serving
- GarnishMint leaves; graham crust for the rind-coloured edge
9 · Cranberry Jello Cheesecake
For Thanksgiving and Christmas. Sugar-free cranberry crystals are hard to find, so this crown is made from scratch.
- JellyOption 2 above, with 2 cups unsweetened 100% cranberry juice in place of the strawberry juice
- SweetenerRaise it to ⅓ cup; pure cranberry juice is very tart
- CrustPecan, with ¼ tsp cinnamon
- GarnishA few fresh cranberries, orange zest and a small rosemary sprig
Low-Carb Crusts: Almond Flour, Pecan, Coconut Flour or None
The graham crust tastes most like the pin, but graham crackers contain sugar, so it is lower in sugar rather than sugar-free. The almond flour crust is the no-added-sugar option, and the closest in flavour. Amounts are for a 9-inch springform.
| Crust | For a 9-inch springform | Set or bake | Sugar and texture |
|---|---|---|---|
| CrustClassic graham (the card) | For a 9-inch springform1½ cups crumbs, 5 tbsp melted butter, 1 tbsp granular sweetener | Set or bakeNo bake: chill 20 minutes | Sugar and textureLower in sugar, not sugar-free: the crackers contain sugar |
| CrustAlmond flour | For a 9-inch springform1½ cups (168 g) blanched almond flour, 4 tbsp melted butter, 2 tbsp powdered sweetener, a pinch of salt | Set or bakeBake 10 minutes at 350°F; cool fully | Sugar and textureNo added sugar, lower carb; the closest to graham |
| CrustPecan | For a 9-inch springform1½ cups (165 g) pecans pulsed fine, 3 tbsp melted butter, 1 tbsp sweetener, ¼ tsp cinnamon | Set or bakeBake 8 to 10 minutes at 350°F, or chill 30 minutes | Sugar and textureNo added sugar; rich and toasty. Pulse briefly or it turns to nut butter |
| CrustCoconut flour | For a 9-inch springform½ cup (60 g) coconut flour, 4 tbsp melted butter, 2 tbsp sweetener, 1 large egg | Set or bakeBake 10 to 12 minutes at 350°F | Sugar and textureNo added sugar, nut-free; drier and sturdy |
| CrustCrustless cups | For a 9-inch springformNone: pipe the filling straight into cups | Set or bakeNone | Sugar and textureThe lowest-carb way; top each with 3 tbsp jelly |
Bake any nut or coconut crust and let it cool completely before the filling goes on. For single servings without a crust, pipe the filling into cups or silicone liners, as in this mini cheesecakes recipe.
Sweetener Swaps: Erythritol, Monk Fruit or Allulose
A no-bake filling never heats the sweetener, so texture and aftertaste show more than in baking. Use powdered, always. The card is written for a powdered monk fruit blend or powdered erythritol; this is how much replaces ½ cup of powdered sugar.
| Sweetener | Replaces ½ cup powdered sugar | Texture | Aftertaste and notes |
|---|---|---|---|
| SweetenerPowdered monk fruit and erythritol blend (1:1) | Replaces ½ cup powdered sugar½ cup | TextureSmooth | Aftertaste and notesMild cooling, far less than plain erythritol; the easiest swap |
| SweetenerPowdered erythritol | Replaces ½ cup powdered sugar⅔ cup (about 70% as sweet as sugar) | TextureSmooth at first; can turn gritty after 2 days in the fridge | Aftertaste and notesA noticeable cool, minty finish, strongest in large amounts |
| SweetenerPowdered allulose | Replaces ½ cup powdered sugar⅔ cup (about 70% as sweet) | TextureThe silkiest, never gritty | Aftertaste and notesNo cooling taste; sets a little softer, so use 2 tbsp less cream and chill overnight |
| SweetenerGranular erythritol or blend | Replaces ½ cup powdered sugarThe same amount, blitzed to powder for 30 seconds | TextureGritty if left granular in a no-bake filling | Aftertaste and notesFine as it is in the crust |
| SweetenerLiquid monk fruit or stevia drops | Replaces ½ cup powdered sugarA few drops, plus ¼ cup powdered blend for body | TextureThin: no bulk, a looser filling | Aftertaste and notesBitter if overdone; best as a booster only |
Taste the beaten cream cheese before the cream goes in. Cold dulls sweetness, so it should taste a touch sweeter than you want the finished slice.
Fixes: Bleeding Layers, Soft Filling, Rubbery Jelly, Cracks, Weeping
What it should look like: a glossy red crown, a clean white layer and a buttery crumb crust, with no pink creeping into the white.
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemLayers bleed | Likely causeJelly poured too warm, or the filling had not set | FixCool the jelly to body temperature; chill the filling 2 hours; pour over a spoon |
| ProblemJelly runs down the sides | Likely causeA gap between the filling and the ring | FixSpread the filling to the wall; an acetate or parchment collar seals the edge |
| ProblemFilling too soft | Likely causeTub or low-fat cream cheese, cream not whipped stiff, allulose, or too short a chill | FixFull-fat block cream cheese and stiff peaks; chill overnight, or freeze 1 hour to rescue |
| ProblemJelly too firm or rubbery | Likely causeToo little water for the crystals, a doubled packet, or too much agar | FixKeep to 2½ cups water per 4-cup packet; 1 tsp agar per 2½ cups |
| ProblemJelly will not set | Likely causeCrystals not dissolved, too much water, or fresh pineapple, kiwi, mango or papaya | FixStir 2 full minutes in boiling water; measure; use cooked or canned versions of those fruits |
| ProblemCracks | Likely causeCut straight from the freezer, a dry uncovered top, or the ring released cold | FixRest 20 minutes before cutting; cover once set; warm the knife and the ring edge |
| ProblemWeeping | Likely causeKept past 5 days, frozen with the crown, or cut fruit added early | FixServe within 4 to 5 days; freeze before the crown; fruit at serving time |
| ProblemGritty or cooling taste | Likely causeGranular sweetener, or a lot of plain erythritol | FixPowdered sweetener only; switch to allulose or a monk fruit blend |
| ProblemLumpy filling | Likely causeCold cream cheese | FixSoften 1 hour; beat it alone for 2 minutes before anything goes in |
Make-Ahead Timeline, Storage and Freezing
The cheesecake is better made a day ahead: the crown sets fully overnight and slices cleanly. Counting back from dessert:
- 2 days
Crust
Press the graham crust, or bake and cool the almond crust. Cover and chill.
- 1 day, AM
Filling
Beat, fold, spread it to the wall and chill 2 hours, until the top is firm.
- 1 day, PM
Crown
Cool the jelly to body temperature, pour it over a spoon and chill overnight.
- 1 hour
Release
Run a hot knife around the ring, release it and slide the cheesecake onto a plate.
- Serve
Finish
Add the strawberries and slice with a long knife dipped in hot water, wiped between cuts.
Storage and Freezing
| How | How long | |
|---|---|---|
| Fridge | HowLoosely covered; toothpicks keep the wrap off the crown | How long4 to 5 days, without fresh fruit on top |
| Freezer, before the crown | HowCrust and filling, wrapped twice | How long2 months; thaw overnight in the fridge, then pour the crown |
| Freezer, with the crown | HowNot recommended | How longGelatin turns watery and grainy when it thaws |
| Mixed-in pie | HowWrapped, whole or sliced | How long2 months frozen; serve slightly frozen like an icebox pie |
| Out of the fridge | HowOn the table | How longUp to 2 hours, then back in |
Nutrition (approximate, per slice)
One of 12 slices of the 9-inch layered cheesecake with the graham crust, computed from the recipe as written; sugar-free sweeteners are not counted in the carbs. About 6 g sugars, 3 g of it from the graham crackers. With the almond flour crust: about 405 calories and 8 g carbs. Contains dairy and gluten.
Sugar Free Jello Cheesecake Recipes: FAQs
Is sugar free jello cheesecake really sugar-free?
It has no added sugar: the filling uses a powdered sugar-free sweetener and the crown uses sugar-free jelly. Graham crackers do contain sugar, about 3 g a slice here, so the classic crust is lower in sugar, not sugar-free. The almond flour crust is the no-added-sugar option. Dairy and fruit add a little natural sugar.
Is jello halal?
Most flavoured jello and gelatin dessert mixes are made with pork gelatin, so they are not halal. Look for halal-certified sugar-free jelly crystals made with beef or fish gelatin, make the crown from unflavoured halal beef gelatin and fruit juice, or use agar, which is plant-based.
How do you keep the jello layer from bleeding into the cheesecake?
A cold, set filling and a cool jelly. Chill the filling 2 hours, until the top no longer sticks to a fingertip. Cool the jelly to body temperature, barely warm on the wrist, then pour it slowly over the back of a spoon held just above the surface.
How long does jello cheesecake take to set?
About 5½ hours for a 9-inch springform: 20 minutes for the crust, 2 hours for the filling and 3 hours for the crown. Overnight is best and gives the cleanest slices. Cups set faster, about 3½ hours in all.
Can I use agar instead of gelatin?
Yes. Whisk 1 tsp (2 g) agar powder into 2½ cups of strawberry juice, boil it 2 minutes, add sweetener, then pour it while still warm, about 120°F, onto a filling firmed in the freezer. Agar sets in minutes, firmer and less wobbly than gelatin, and holds at room temperature.
What is the best sweetener for no-bake cheesecake?
A powdered one. Powdered allulose is the smoothest, with no cooling aftertaste, though it softens the set slightly. A powdered monk fruit and erythritol blend is the easiest 1:1 swap. Plain powdered erythritol works but can taste cool and turn gritty after a day or two. Never use granular sweetener in the filling.
Can I make it dairy-free?
Yes, with swaps: a dairy-free cream cheese block, coconut cream whipped cold in place of the heavy cream, and plant butter in the crust. Dairy-free cream cheese sets softer, so bloom 1 tsp halal beef gelatin in 2 tbsp water, melt it, beat it into the filling and chill overnight. The crown is already dairy-free.
Can diabetics eat sugar free jello cheesecake?
It has no added sugar and fewer carbs than a classic cheesecake: about 15 g a slice with the graham crust, about 8 g with the almond flour crust. It is still rich and high in fat. Anyone managing blood sugar should fit it into the plan their doctor or dietitian has set.
Can you freeze jello cheesecake?
Freeze it before the crown goes on: crust and filling, wrapped twice, for up to 2 months. Thaw it overnight in the fridge, then pour the jelly. A frozen gelatin crown thaws watery and grainy. The mixed-in pie freezes well and can be served slightly frozen.
How long does jello cheesecake last in the fridge?
4 to 5 days, loosely covered, without fresh fruit on top. Add strawberries just before serving, since cut fruit weeps onto the jelly. The crust is crispest in the first 2 days. Do not leave it out of the fridge for more than 2 hours.
Why didn’t my jello layer set?
Usually the crystals were not fully dissolved, there was too much water, or fresh pineapple, kiwi, mango or papaya went into it; their enzymes break down gelatin. Stir crystals into boiling water for 2 full minutes, measure the water, and use cooked or canned versions of those fruits.
Can I use a store-bought crust?
Yes, for the mixed-in pie: a ready-made 9-inch graham crust holds it well, though it contains sugar. For the layered cheesecake, a springform and a pressed crust give the tall, straight-sided slice from the pin, and the almond flour crust keeps it free of added sugar.
What is the difference between layered and mixed-in jello cheesecake?
Layered has a clear jelly crown poured over a plain cream cheese filling: three distinct layers, glossy on top. Mixed-in beats the jelly straight into the cream cheese and whipped cream, so the whole filling is pink, fluffy and fruit-flavoured, with no top layer. Both are on this page.
Can I make jello cheesecake cups?
Yes: tap the 12-cup size on the card. Press 2 tbsp of crust into each 9-oz cup, add about ⅓ cup of filling, chill 1 hour, then spoon 3 tbsp of cooled jelly on top. Cups set faster than a whole cheesecake and need no slicing.
Save the pin so the layered card, the halal crown options and all nine recipes are one tap away.
More Sugar-Free Cheesecakes and Jello Desserts
A baked sugar-free cheesecake, a whipped no-bake one, a strawberry jello pie, pumpkin for fall, more jello desserts and dairy-free ideas.
Sugar-Free Cheesecake
The classic baked slice, no added sugar. See the recipe → No-BakeSugar-Free Cheesecake Fluff
Whipped, spoonable and light. See the recipe → StrawberrySugar-Free Strawberry Pie With Jello
Whole berries in a glossy set. See the recipe → FallSugar-Free Pumpkin Cheesecake
Spiced and creamy for the holidays. See the recipe → JelloSugar-Free Jello Desserts
More set, layered and whipped ideas. See the list → Dairy-FreeSugar-Free Dairy-Free Desserts
No added sugar and no milk. See the list →Cold filling, body-temperature jelly, a slow pour over a spoon. Three clean layers and no added sugar.
Pin these sugar free jello cheesecake recipes for the next birthday, potluck or holiday table.