My Keto Cheesecake Pie

 

Ingredients

  

For the No-Bake Crust:

• 1 cup pecans or almonds or a mix
• 3 tbsp powdered sweetener like erythritol or monk fruit
• 3 tbsp butter melted

For the Jello Cheesecake Fluff:

• 1 0.6 oz package Sugar-Free Jello (e.g., Strawberry or Raspberry)
• 1 cup boiling water
• 8 oz full-fat cream cheese softened to room temperature
• 1 cup heavy whipping cream cold
• ½ cup powdered sweetener or to taste
• 1 tsp vanilla extract optional

For Garnish (Optional):

• Extra whipped cream
• Fresh berries strawberries, raspberries

Method

 

1. Prepare the Crust: Add nuts to a food processor and pulse until coarse. Toast in a dry pan for 3–5 minutes. Stir in butter and sweetener. Press into an 8×8-inch pan or 9-inch pie plate. Freeze while preparing filling.
2. Dissolve the Jello: In a medium bowl, whisk sugar-free Jello and boiling water for 2 minutes until fully dissolved. Let cool for 10–15 minutes.
3. Whip the Cream Cheese Base: Beat cream cheese, sweetener, and vanilla until smooth and lump-free.
4. Combine with Jello: Slowly add cooled Jello to cream cheese mixture while mixing on low until fully blended.
5. Whip the Cream: In a clean bowl, whip cold heavy cream until stiff peaks form.
6. Fold and Finish: Gently fold in ⅓ of whipped cream to lighten, then the remaining cream until no streaks remain.
7. Assemble and Chill: Pour fluff over crust and smooth top. Chill at least 4 hours or overnight.
8. Serve: Slice and top with whipped cream and berries before serving.

Notes

For the fluffiest texture, ensure Jello is fully cooled and cream cheese is room temp before combining.