Low Carb Cheesecake Mousse

Total Time
Prep 10 mins
Cook 10 mins

This dessert keeps you on the straight and narrow with your low carb diet and is actually very refreshing. Try different flavors, like cranberry.

Ingredients Nutrition


  1. Melt sugar free jello (any flavor) in boiling water.
  2. Stir well to dissolve and cool slightly.
  3. Beat softened cream cheese until smooth and stir in cooled jello.
  4. Lightly fold in heavy cream until well mixed.
  5. Pour into serving dishes and put in fridge to chill at least 3 hours.
Most Helpful

Five stars from me, too. At first I thought the recipe was wrong and that I might need to whip the whipping cream, but decided to prepare the recipe exactly as written. The recipe instructions say to lightly fold in the whipping cream, so I thought it might have supposed to have been whipped first. It turned out great just as written. This sets like a regular cheesecake, only lighter in texture. It is still firm enough to be cut with a knife, though. I doubled the recipe because I grabbed the wrong size box of jello. It doubles quite nicely and was delicious. Thanks, I needed that!

ThinOne June 16, 2005

I made this for dessert last night and my husband loved it!! He gives it 5 stars!! I really liked it too. It went together very easily and quickly and tasted wonderful!! This one is a keeper!! Shortie

Bonnie / Shortie Rishling February 19, 2004

My husband and I just started atkins. I made this with half and half instead of whipping cream. I got 6 servings from this recipe 1/2 cups. I used strawberry sugar free jello. My carb count was 16 net carbs for the entire batch. I did whip the half and half in the cheese jello mixture and it came together nicely. I tried just folding it in like the recipe states but I had nothing but chunks. When I used my mixer it worked great. Thanks for the post.

Posiespocketbook March 28, 2013