Raspberry Jello Cheesecake Dessert


  • 48 oz Ricotta Cheese
  • 2 (4 serving) packages Sugar Free Rasperry Jello
  • 1 cup Hot Water
  • 1-2 tbsp MCT Oil – optional


  • Delute SF jello powder from both packages in a cup of hot water
  • Blend the jello mixture with the ricotta cheese on highest setting pf your blender. 
  • Portion, refrigerate and serve. 


  • Use any flavor jello you love. Raspberry is my personal favorite. 
  • You can substitute riccota cheese for sour cream or cottage cheese

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