This page may contain affiliate links. Any commissions earned means I can continue providing you free recipes. You can see the full disclaimer here. https://wp.me/Par0A1-uK
I toyed with the notion of making this Marble Jelly Cheesecake because generally I try to stay away from artificial sweeteners and while sugar free jelly is an incredibly low carb sweet treat, it happens to have a ton of those artificial sweeteners! In the end though, I decided to test it out as I know lots of people like and enjoy sugar free jelly all the same.
I was very pleased I did because the result was a very simple and easy to make Marble Jelly Cheesecake that also tastes really nice! This cheesecake would be a great option for kids too. I have been experimenting with making homemade sugar free jelly without artificial sweeteners and will update this recipe with that option for the purists out there, once I’ve perfected it of course!
Marble Jelly Cheesecake – Serves 12
1 cup almond meal
50g butter, melted
1 sachet sugar free jelly (I used Port Wine flavour)
½ and ¼ cup boiling water
½ cup cold water
2x 250g blocks cream cheese
1 ½ cups thickened cream
3 tsp gelatine
3 tbsp sweetener (I use Natvia)
Combine almond meal, melted butter and 1 tablespoon sweetener, mixing well. Press into a greased rectangular tin, lined with baking paper to make the base. Refrigerate.
Combine sachet of sugar free jelly with ½ cup boiling water in a jug or similar and whisk until dissolved. Add ½ cup cold water and combine. Place in the fridge for 30 minutes to an hour, checking and mixing frequently. You want the jelly to set enough that it gets thick and looks like jam.
Combine ½ cup boiling water and gelatine and whisk till dissolved. Combine cream, cream cheese and sweetener in a mixing bowl using a stick mixer. Blend until smooth. Add gelatine mix and blend to combine. Pour cheesecake mix over the base. Drop dollops of jelly on top of the cheesecake and swirl with a skewer or knife. Refrigerate overnight or until set.
Nutritional Info:
Cals – 339.1
Fat – 33.7g
Protein – 6.5g
Total Carbs – 4g
Fibre – 1.1g
Sugars – 2.2g
Net Carbs – 2.9g
*If counting sweeteners add 2.2g carbs
Looks yummy 🙂
Thanks! If you give it a try let me know what you think!
I wonder if this would work with a low carb jam, maybe a blueberry chia seed one, instead of the jelly
I think it would work but perhaps not set firmly the way the jelly would. Would still taste lovely though!
I made this yesterday and my god it was good! Thankyou so much for sharing. Next time I’ll add an extra pack of jelly and skip the base! Good stuff, I love your recipes!
Yay! So glad you liked it and my recipes! Love the idea of adding extra jelly too.