No Bake Sugar Free Cheese Cake

No Bake Sugar Free Cheese Cake

Penny Lipchen 0

"This recipe has no added sugar so it is great for Diabetics. It is a favorite in our house. I first tried this recipe as a regular dessert and later tried it without sugar and found it to be just as good."

Ingredients 15 m {{adjustedServings}} servings 206 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
  2. Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
  3. Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.
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Reviews 97

  1. 107 Ratings


I made this for a friend with gestational diabetes and changed just a few things to make it completely sugar free- I used sugar free shortbread cookies for the crust and mixed 1 C. whipping cream with 1/2 packet of sugar free vanilla pudding instead of the whipped topping. It turned out wonderful! (You can mix the whole packet of pudding mix with a 2C. carton of whipping cram and save half for frosting a sugar free cake or something.)


The texture was too much like jello. . . . not what I was looking for. However, based on some of the other suggestions, I came up with the following: 16-oz fat-free cream cheese; 1-pkg (1-oz) sugar-free instant cheesecake pudding(or vanilla); 3/4-c fat-free milk; 1-pkg (.3-oz) sugar-free lemon Jello; 1-c boiling water. 1. Beat cream cheese until smooth. Add pudding mix and beat to incorporate. Slowly add milk, mixing thoroughly. Don’t worry about small lumps; the hot Jello will work them out. 2. Combine the Jello and boiling water, mixing to dissolve. 3. Slowly pour the hot Jello into the pudding mixture, beating continuously. 4. Pour the filling into the crust and refrigerate until firm, about 2-3 hours (over-night is best). For those who can have the sugar and fat, and don't enjoy the artificial flavor, just use full fat and sugar ingredients. I'm sure that'll taste even better!


Made this recipe for my sister who is dibetic. She loved it! I did make a few small changes. I used stawberry jello instead. I also used 2 packs of cream cheese. Also I added sugar free stawberry preserves on top. I was unable to eat it because I'm dieting, but it is going to be one of the first things a make after this diet! Tasted it and it was incredible! Next time I'll use fat free cream cheese! You'll love this one!