Go Back

No Bake Jello Cheesecake Fluff

This light and airy No Bake Jello Cheesecake Fluff combines a nutty crust with a sweet strawberry cream filling, perfect for effortless dessert enjoyment.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup pecans or almonds or a mix Choose your favorite nuts
  • 3 tbsp powdered sweetener (e.g., erythritol or monk fruit) Adjust according to taste preferences
  • 3 tbsp melted butter Can use coconut oil as a substitute
Filling
  • 1 package Sugar-Free Jello (e.g., Strawberry or Raspberry) 0.6 oz package
  • 1 cup boiling water For dissolving the Jello
  • 8 oz full fat cream cheese Softened to room temperature
  • 1 cup cold heavy whipping cream Chilled for best results
  • 1/2 cup powdered sweetener (or to taste) Adjust sweetness as desired
  • 1 tsp vanilla extract (optional) For extra flavor
  • Extra whipped cream (for garnish) For serving
  • Fresh berries (e.g., strawberries or raspberries, for garnish) Adds color and flavor

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 powdered sweetener. Press mixture into an 8x8 inch pan or 9 inch pie plate.
  3. Freeze crust while preparing the filling.
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 optional vanilla extract until smooth and lump-free.
  3. Slowly add cooled Jello to the 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, then fold in the remaining cream until no streaks remain.
Assembly
  1. Pour fluff over the crust and smooth the top. Chill the dessert for at least 4 hours or overnight.
Serving
  1. Slice the cheesecake fluff with a warm, dry knife. Top with whipped cream and fresh berries before serving.

Notes

Keep refrigerated, covered tightly with plastic wrap or in an airtight container for up to 3–4 days. Whipped cream structure does not survive freezing gracefully.