Key lime keto cheesecake no bake with whip cream and lime pieces

Key Lime Keto Cheesecake No Bake (Low Carb, Sugar Free)

Key lime keto cheesecake no bake version is an easy and quick keto dessert. Sweet and sour flavor of key lime with the best keto cheesecake base!

Key lime keto cheesecake no bake

Can you believe I had never tasted key lime pie?

Or even anything with that particular flavor. Now, my favorite cheesecake place had a key lime version but I was more focused on the ultimate red velvet flavor.

A subscriber on YouTube requested I do a key lime keto cheesecake no bake version. No bake keto cheesecake is super easy to do and I can help you make it tasty.

Sweetener is important here. This will balance out the sour and tart flavor of the keto cheesecake no bake. When making baked or no bake powdered sweetener is a must. Granulated doesn’t break down enough during either process. Leaving a very unpleasant crunching. Let’s dive into my key lime keto cheesecake no bake and I will show you how to make it.

How to make key lime keto cheesecake:

Keto cheesecake is too easy to make. Especially since it’s a no bake keto cheesecake. The crust here is completely optional. It does add to the cheesecake but it can be skipped. After the good part is on top.

Now, I tried doing it without cooking the crust. But, the non baked almond flour and butter was disgusting. If it’s your thing you’re welcome to not bake it though. Moving on, mix your almond flour, butter and cinnamon.

Here if using cold butter simply press everything with your hands and spread out. If your butter is room temperature you can use a hand mixer. But, you still need to press out thinly on a cookie sheet.

Key lime keto cheesecake no bake with whip cream and lime pieces

Bake at 350ºF for about 14-18 minutes. Taking it out halfway through to separate to create browning all over.

Lastly, for the cheesecake filling bring your cream cheese to room temperature. Next combine the sour cream and cream cheese. Add in powdered sweetener in small parts to prevent clumping. Do the same when adding the key lime juice. Finally add in liquid stevia in the final mix.

Using 4 oz jars add broken crust in the bottom then top with keto cheesecake filling. This will yield for with about a tablespoon of goodness for you to just eat out of the bowl.

Key lime keto cheesecake no bake

Helpful tips for keto cheesecake no bake:

    • Powdered sweetener over granulated. The powdered will work best for two reasons. One, the granules are much smaller and can cause better bulking for the hold in the no bake cheesecake. Two, smaller granules won’t produce that crunchy texture it would give if it wasn’t powdered.
    • Baking the crust. For best flavor I recommend you bake the crust. It will be you best 10-12 minutes spent in the kitchen.
    • The spacing that I use in the crust is simply to make it crunchy all over. Otherwise the edges will be crunchy and the center soft. It will look messy but the plan is to crumble it all anyways.

Macros

per 4 oz jar

Calories 291
Fat 26g
Net carb 3g
Protein 6g

Key lime keto cheesecake no bake with whip cream and lime pieces

Key Lime Keto Cheesecake No Bake (Low Carb, Sugar Free)

Key lime keto cheesecake no bake version is an easy and quick keto dessert. Sweet and sour flavor of key lime with the best keto cheesecake base!
No ratings yet
Servings 3 jars

Ingredients
 

key lime cheesecake

  • 8 ounces Cream Cheese
  • 2 tablespoon Sour Cream
  • 2-3 tablespoon Powdered sweetener
  • 1/4 cup key lime juice
  • 1/2 teaspoon Liquid stevia

crust

  • 1/2 cup blanched almond flour
  • 2 tablespoon butter
  • 1/8 teaspoon ground cinnamon

Instructions
 

Crust

  • Preheat oven to 350F
  • Its a option to use cold or room temp butter. Cold butter use your hands if room temp mix with a mixer
  • combine butter, blanched almond flour, cinnamon
  • press out as thin as it will allow you on cookie sheet
  • at about 7-9 minutes pull out of oven and mark through what you have pressed. This will look messy but the idea is to create space so there are more crispy pieces than soft
  • bake for another 7-9 minutes or until nice and brown all over
  • Remove and allow to cool completely then take hands and crumble it all
  • Pour about a tablespoon in 3 jars. You can discard the rest. Sadly you have to make more than you will use but your are welcome to eat it if you want.

Key lime cheesecake

  • bring cream cheese to room temperature
  • combine cream cheese and sour cream, then toss in powdered sweetener mixing in a little at a time to prevent clumping
  • Mix in the lime juice in parts as well for even mixing and finish off with liquid stevia
  • Crust should be cool now and pour even amongst 3 jars. You have enough for 3 4oz jars with about a TB left to just spoon in your mouth
  • You can eat now or allow to set some in the refrigerator

Notes

Helpful tips for keto cheesecake no bake:
    • Powdered sweetener over granulated. The powdered will work best for two reasons. One, the granules are much smaller and can cause better bulking for the hold in the no bake cheesecake. Two, smaller granules won't produce that crunchy texture it would give if it wasn't powdered.
    • Baking the crust. For best flavor I recommend you bake the crust. It will be you best 10-12 minutes spent in the kitchen.
    • The spacing that I use in the crust is simply to make it crunchy all over. Otherwise the edges will be crunchy and the center soft. It will look messy but the plan is to crumble it all anyways.
Macros
per 4 oz jar
Calories 291
Fat 26g
Net carb 3g
Protein 6g
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