No-Bake Sugar Free Jello Cheesecake
INGREDIENTS
- For the Sugar Free Jello Cheesecake:
- 2 pkg Sugar Free Jello
- 1 Cup Boiling Water
- 3/4 Cup Cream Cheese, divided
- 1 1/2 Cup Whipping Cream
- For the Low Carb Crust:
- 1/2 Cup Pecans (ground)
- 1/4 Cup Almond Flour
- 1 Tbsp Sweetener (Powdered Swerve)
- 2 Tsp Butter (melted)
DIRECTIONS
1. In a food processor, ground the pecans until very fine.
Then in a frying pan over medium heat, brown the ground pecans with the almond
flour. Stir continuously until aromatic, approx. 4-5 minutes. Remove from the
heat and add the sweetener and melted butter. Mix until combined.
2. Line a springform pan with parchment or wax paper (tin
foil or plastic wrap will work too). Then press the nut mixture into the bottom
of the pan. (using plastic wrap or waxed paper helps) Place the prepared crust
in the fridge while the cheesecake filling is prepared.
3. In a large mixing bowl, whip the whipping cream and 1/4
cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring
the water to a boil. Add the jello packets and stir until dissolved. In a
blender, mix the jello with 1/2 cup cream cheese. Mix until smooth. Then slowly
mix the jello mixture into the whipped cream using a mixer. Mix until
thoroughly combined.
4. Pour the jello cheesecake over the prepared crust, then
refrigerate for 1 hour.