Go Back

No Bake Jello Cheesecake Fluff

A delightful no bake dessert that combines the nostalgic flavors of jello with a creamy cheesecake fluff, topped with fresh berries and a nutty crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup pecans or almonds or a mix Use any combination of nuts you prefer.
  • 3 tbsp powdered sweetener (erythritol or monk fruit) Adjust amount to taste.
  • 3 tbsp butter, melted
Filling
  • 1 package Sugar-Free Jello (Strawberry or Raspberry) 0.6 oz package.
  • 1 cup boiling water
  • 8 oz full fat cream cheese, softened to room temperature
  • 1 cup heavy whipping cream, cold Ensure it is very cold for best results.
  • 1/2 cup powdered sweetener Adjust to taste.
  • 1 tsp vanilla extract Optional but recommended.
  • Extra whipped cream (for garnish)
  • Fresh berries (strawberries or raspberries, for garnish) Use a mix for variety.

Method
 

Preparation
  1. Add nuts to a food processor and pulse until coarse. Toast in a dry pan for 3 to 5 minutes.
  2. Stir in melted butter and sweetener. Press mixture into an 8x8 inch pan or 9 inch pie plate. Freeze while preparing the filling.
Making the Filling
  1. In a medium bowl, whisk sugar-free Jello and boiling water for 2 minutes until fully dissolved. Let cool for 10 to 15 minutes.
  2. In a separate bowl, beat cream cheese, sweetener, and vanilla until smooth and lump-free.
  3. Slowly add cooled Jello to cream cheese mixture while mixing on low until fully blended.
  4. In a clean bowl, whip cold heavy cream until stiff peaks form.
  5. Gently fold in one third of whipped cream to lighten the mixture, then fold in the remaining cream until no streaks remain.
Assembly and Serving
  1. Pour fluff over crust and smooth the top. Chill for at least 4 hours or overnight.
  2. Slice and top with whipped cream and berries before serving.

Notes

Soften cream cheese for a smoother base. Allow dissolved jello to cool before combining with cream cheese. Don't overwhip the cream to maintain airiness. Store covered in the fridge for up to 4 days, or freeze individual slices for up to a month.