No Bake Sugar-Free Low Carb Lemon Cheesecake
A creamy, tangy, sugar-free lemon cheesecake with a smooth texture, perfect for low-carb diets and citrus lovers seeking a refreshing dessert.
Ingredients
Instructions
- In a small bowl, mix lemon jello with boiling water and set aside.
- In a large bowl, blend softened cream cheese, 1/2 cup Splenda, sour cream, and heavy cream until very smooth.
- Add the jello mixture to the cream cheese mixture and beat again to thoroughly mix and smooth.
- Pour the mixture into a Pyrex or Corning dish sprayed with PAM.
- Refrigerate for 2 to 3 hours until set.
- Whip an additional 1 cup heavy cream with 1/4 cup Splenda until stiff peaks form.
- Spread the whipped cream over the top of the cheesecake.
- Top with sugar-free cherry pie filling before serving.
Tips & Substitutions
For a creamier texture, ensure the cream cheese is fully softened before mixing. If you want to reduce calories further, consider using a low-fat cream cheese. To enhance the lemon flavor, add a teaspoon of lemon zest. This cheesecake can also be made with other sugar-free jello flavors for variety. For a crunchy crust, consider using crushed nuts or a sugar-free cookie base, similar to those in American recipes.
Serving Suggestions
Serve this cheesecake chilled, garnished with fresh berries or a drizzle of sugar-free chocolate sauce for extra indulgence. It pairs beautifully with sugar-free cherry pie filling, adding a delightful contrast in flavor. Consider serving it alongside a cup of herbal tea or coffee to complement the dessert's sweetness. For a special occasion, accompany it with a light salad to balance the dessert's richness.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices, wrapped tightly in plastic wrap, for up to 2 months. To enjoy it later, simply thaw in the refrigerator overnight before serving. Avoid refreezing after it's been thawed.
Nutrition & Diet Analysis (per serving)
Each serving of No Bake Sugar-Free Low Carb Lemon Cheesecake contains roughly 248 calories, with 3g protein, 17g carbohydrates, and 20g fat. It is an excellent source of vitamin A (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular sugar instead of Splenda?
Yes, you can substitute regular sugar for Splenda in this recipe. However, keep in mind that it will increase the carbohydrate and calorie count. Use the same amount of sugar as you would Splenda, but adjust according to your taste preference since sugar is sweeter than some sugar substitutes.
How can I make this recipe dairy-free?
To make this cheesecake dairy-free, use dairy-free cream cheese alternatives and coconut cream instead of heavy cream. For the sour cream, consider a dairy-free yogurt. Ensure that the jello is also dairy-free and sugar-free, as some varieties may contain dairy ingredients. This way, you can still enjoy a delicious dessert without dairy.
How do I know when the cheesecake is set?
The cheesecake is set when it firms up and no longer jiggles in the center after refrigerating for 2 to 3 hours. You can also insert a toothpick in the center; if it comes out clean, it's set. If it’s still too soft, allow it to chill for an additional hour before checking again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).