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+ servings
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!
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Servings 3 jars


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


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



  • 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


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.
per 4 oz jar
Calories 291
Fat 26g
Net carb 3g
Protein 6g
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