Ingredients for Lemon Coconut Sugar Free No Bake Jell O Cheesecake
- Boiling Water
- Sugar Free Lemon Gelatin
- 16 oz cream cheese, softened
- 1/4 cup sugar substitute (erythritol or your preferred brand), adjust to taste
- Eggs
- Heavy Cream
- Sugar Free Coconut Syrup
- Pure Vanilla Extract
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How to Make Lemon Coconut Sugar Free No Bake Jell O Cheesecake
- In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- In a separate bowl, bloom the gelatin in cold water. Let it sit for 5 minutes to soften.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar substitute and beat until well combined.
- Gently stir in the lemon zest and lemon juice.
- Scoop out the thick coconut cream from the top of the refrigerated can of coconut milk, leaving the watery liquid behind. Add the coconut cream to the cream cheese mixture and beat until smooth.
- Heat the bloomed gelatin in the microwave for 10-15 seconds, or until dissolved. Stir into the cream cheese mixture until fully incorporated.
- Pour the mixture into the prepared graham cracker crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, release the cheesecake from the springform pan. Garnish with shredded coconut flakes (optional) and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
1g
Fat
59g
Carbs
0g
