Lemon Coconut Sugar Free No Bake Jell O Cheesecake

Indulge in a zesty and creamy treat with this Lemon Coconut Sugar-Free No-Bake Jell-O Cheesecake, a perfect guilt-free dessert for any occasion! Featuring a buttery almond flour and shredded coconut crust, this low-carb cheesecake is layered with a luscious lemon-infused filling made with sugar-free Jell-O, cream cheese, and whipped cream. The no-bake preparation means no oven is required, making this recipe quick, easy, and perfect for warm weather. Light, airy, and packed with tangy lemon flavor, it’s a keto-friendly dessert that anyone can enjoy. Serve it chilled, topped with a sprinkle of coconut or fresh lemon slices, and watch this refreshing cheesecake steal the show at your next gathering!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 1 cup Unsweetened shredded coconut
• 1 cup Almond flour
• 4 tablespoons Unsalted butter, melted
• 1 package Sugar-free lemon Jell-O mix
• 1 cup Boiling water
• 16 ounces Cream cheese, softened
• 0.33 cup Granulated sugar substitute (e.g., erythritol, monk fruit)
• 1 teaspoon Pure vanilla extract
• 2 tablespoons Lemon juice
• 1 cup Heavy whipping cream

Directions

Step 1

Start by preparing the crust. In a medium mixing bowl, combine the unsweetened shredded coconut, almond flour, and melted butter. Mix until the ingredients are well incorporated and resemble wet sand.

Step 2

Press the coconut-almond mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to press it down firmly. Set aside in the refrigerator to chill while you prepare the filling.

Step 3

In a small bowl, dissolve the sugar-free lemon Jell-O mix in 1 cup of boiling water. Stir until fully dissolved and then let it cool to room temperature.

Step 4

In a large mixing bowl, beat the softened cream cheese and sugar substitute together using an electric mixer. Beat until smooth and creamy, about 2-3 minutes.

Step 5

Add the vanilla extract, lemon juice, and the cooled Jell-O mixture to the cream cheese mixture. Continue beating until fully combined and smooth.

Step 6

In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring it remains light and airy.

Step 7

Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula for an even layer.

Step 8

Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.

Step 9

Once set, remove the cheesecake from the refrigerator. Carefully release it from the springform pan and transfer it to a serving plate.

Step 10

Optional: Garnish with additional shredded coconut or a few slices of fresh lemon before serving. Slice and enjoy!

Nutrition Facts

Serving size	(1365.0g)

Amount per serving	% Daily Value*
Calories	4041.1

Total Fat 387.0g	0%
Saturated Fat 224.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 866.2mg	0%
Sodium 2072.5mg	0%
Total Carbohydrate 148.3g	0%
Dietary Fiber 25.4g	0%
Total Sugars 26.5g
Protein 66.9g	0%

Vitamin D 0IU	0%
Calcium 694.1mg	0%
Iron 8.1mg	0%
Potassium 979.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.2%

Protein: 6.2%

Carbs: 13.7%