share this post

Keto Key Lime Cheesecake

Jump to Recipe Print Recipe Save Recipe Pin This Recipe!
4.79 from 245 votes
By Carine - - 12 Comments

This no-bake Keto Key Lime Cheesecake recipe is an incredibly creamy cheesecake with a refreshing, tangy lime flavor. A melt-in-your-mouth dessert made with only a few simple ingredients to impress all your guests and fix all your sweet cravings with no guilt!


Can I have a traditional cheesecake on a keto diet?

No, you can’t eat a regular cheesecake recipe on your keto journey. In fact, an authentic cheesecake recipe is high in carbs and sugar.

The crust is always made of high-sugar graham crackers, and the cheesecake filling contains sugar and sometimes condensed milk.

However, it’s very easy to make a keto cheesecake at home using basic ingredients to limit the number of net carbs per slice and indulge safely!

easy Keto cheesecake no bake

How to make keto key lime cheesecake?

The best part of this key lime keto cheesecake recipe is that it’s a no-bake keto cheesecake which means a super easy keto dessert recipe that everyone can make!

All you need to make a quick keto cheesecake recipe are a few basic kitchen tools and simple keto-friendly ingredients.

Are you new to Keto?

Keto Quick Start Guide

Receive my Keto Quick Start email series to learn all about the Keto diet and kick start your keto journey!

  • This field is for validation purposes and should be left unchanged.

Kitchen Tools

To make a delicious keto cheesecake, you need some tools, nothing fancy, but some must-have to make a delicious creamy low-carb cheesecake:

  • Springform pan – this is a must-have to release your cheesecake easily. A springform pan has a detachable rim attached to the bottom of the pan with a clamp. It means you can remove the rim to release your cheesecake with ease.
  • Handheld whisk or a stand mixer with the paddle attachment – this is necessary to beat the cream cheese and whip the whipping cream.
  • Parchment paper – very useful to release the cheesecake from the bottom of the pan or a long flat tool that you can slide under the crust.


The ingredients you need to make this key lime cheesecake are mostly basic keto pantry ingredients, keto-friendly dairy, and keto sweeteners. Since it’s a no-bake key lime cheesecake keto recipe, it doesn’t contain eggs.

Cheesecake crust

To make the crust of this quick keto cheesecake no-bake recipe, you need:

Carine from Sweetashoney

Hi! Do you need help to start Keto?

From $19.99

By Carine from Sweetashoney

  • Almond flour – or you can use my keto graham cracker recipe and pulse them in a food processor into a powder.
  • Erythritol – don’t add if you are using my graham cracker recipe, or the crust will be too sweet.
  • Melted unsalted butter
  • Vanilla extract
  • Salt

To make the cheesecake crust, combine almond flour, erythritol, melted butter, vanilla, and salt in a medium bowl. The mixture has a wet sandy texture.

Press this mixture firmly all over the bottom of a 9 inches springform pan covered with lightly oiled parchment paper.

I recommend using a spoon to pack the ingredients firmly into the pan.

How to make no bake keto key lime cheesecake crust

Refrigerate while you are making the key lime cheesecake filling.

Cheesecake filling

  • Cream cheese – softened, so remove from the fridge 30 minutes before starting the recipe.
  • Sour cream 
  • Heavy cream – this refers to cream with a minimum of 36% fat content.
  • Lime juice – learn how to squeeze a lime without tools
  • Gelatin powder
  • Powdered erythritol – adjust the amount based on your sweet tooth. Adding more powdered keto sweeteners won’t increase the net carbs.
  • Lime zest  – make sure you use untreated lime to avoid pesticides.

Heat the lime juice and gelatin in the microwave for 10-20 seconds, until just warm and smooth. Set aside to cool.

In a large mixing bowl, using a handheld whisk, beat cream cheese and sour cream until creamy and fluffy.

Then, add lime juice-gelatin mixture, lime zest, powdered erythritol, and beat again until incorporated. Set aside at room temperature.

In another bowl, whisk the heavy cream until it forms a stiff peak.

Fold in the whipped cream into the cream cheese bowl until it forms a fluffy, thick batter.

Assemble the cheesecake

Pour the cheesecake filling onto the springform pan and spread evenly with a spoon. Then, bang the pan onto the kitchen countertop to release any trapped air in the filling.

How to make no bake keto key lime cheesecake

Refrigerate at least 8 hours

This is a no-bake cheesecake recipe, which means you must refrigerate your dessert to set the filling.

Wrap the top of the pan with plastic wrap and refrigerate for at least 8 hours or overnight.

Keto NO BAKE key lime cheesecake

How to serve my cheesecake?

First, carefully release your keto cheesecake from the pan. First, slide a knife all over the edges of the pan.

Then, gently open the pan rim to release the cheesecake.

Finally, use the hanging pieces of parchment paper to transfer the cheesecake onto a serving plate.

You can also run a long, flat knife or spatula under the crust to transfer the cheesecake to a serving board.

Keto lime cheesecake

This keto low carb key lime cheesecake recipe goes very well with some of the sugar-free ingredients below:

  • Unsweetened coconut – key lime and coconut are delicious! Sprinkle some unsweetened coconut on top of your slice.
  • Unsweetened whipped cream
  • Coconut yogurt – the keto version is made of 2 ingredients: coconut cream and probiotics.
  • Lime zest
  • Fresh thin lime slices

How to store keto cheesecake?

You can store your no-bake keto cheesecake in an airtight container in the fridge for up to 3 days.

You can also freeze slices of cheesecake in individually-sealed containers and thaw them in the fridge the day before serving.

Low carb key lime cheesecake

Can I make single-serve keto cheesecakes?

Sure, simply use individual silicone molds and fill them in the same order as explained in this recipe.

Can I make this cheesecake dairy-free?

No, unfortunately, you can’t make this recipe with dairy-free ingredients. But if you are craving a dairy-free keto key lime dessert, you can try my no-bake keto key lime pie recipe. It uses avocado, and there is no dairy involved.

Keto cheesecake

More keto cheesecake recipes

Have you made this gluten-free keto key lime cheesecake recipe? Share a comment or feedback below! I love to hear from you,

XOXO Carine


Recipe Card

Keto Key Lime Cheesecake

Keto key lime cheesecake-14
5.6gNet Carbs
4.79 from 245 votes
Prep Time: 15 mins
Cool down 8 hrs
Total Time: 8 hrs 15 mins
Net Carbs 5.6g
Fat 42.1g
Protein 7.9g
Calories 426.6kcal
Author: Carine Claudepierre
12 slices
An easy, refreshing keto cheesecake recipe perfect dessert.

My Macros

To get yours, join Sweetashoney Members!
Net Carbs
4.79 from 245 votes
Review Print


Cheesecake crust

Key lime Cheesecake filling

  • 5 tablespoons Freshly Squeezed Lime Juice about 3 limes
  • 2 teaspoons Unflavored Gelatin Powder
  • 24 ounces Cream Cheese equivalent to 3 packs, at room temperature
  • 2 tablespoons Sour Cream
  • 2 tablespoons Lime Zest about 3 limes
  • 1 cup Heavy Cream minimum 35% fat
  • 2 teaspoons Vanilla Extract
  • ¾ cup Powdered Erythritol add 1/4 extra cup if not sweet enough for you
Keto quick start guide
New to Keto? Join my Keto Quick Start Guide now to get all the best keto tips for beginners, straight to your inbox!


Cheesecake crust

  • Cover the bottom of a 9-inch springform pan with a large rectangle of lightly-oiled parchment paper. Close the springform ring to trap the paper and keep hanging pieces outside the pan. This makes it easier to release the cheesecake from the pan the next day - watch my pictures in the post above for visual tips. Set aside.
  • In a large mixing bowl, combine almond flour, melted butter, erythritol, vanilla, and salt. Stir with a spatula to combine and form a sandy mixture.
  • Pour the crust mixture into the prepared pan and press firmly into the bottom of the pan. Use your fingers or the back of a spoon to smooth the surface. Refrigerate while making the filling.

Cheesecake filling

  • Heat the lime juice and gelatin in the microwave for 10-20 seconds, until just warm and smooth. Set aside to cool
  • In a large mixing bowl, beat softened cream cheese and sour cream, using a handheld whisk until creamy and fluffy.
  • Stop the beater, add in powdered erythritol, lime juice/gelatin mixture, lime zest, and vanilla extract. Keep beating until everything comes together. Taste the filling and add an extra 1/4 cup powdered erythritol if not sweet enough to your liking. Set aside at room temperature.
  • In another bowl, beat the heavy whipping cream until a stiff peak forms.
  • Now fold in the whipped heavy cream into the cream cheese bowl until the mixture is consistent.
  • Transfer the cheesecake filling into the springform pan covered with the cheesecake crust.
  • Use a spoon to distribute the cheesecake filling evenly all over the pan.
  • Bang the pan on the kitchen counter a few times to remove any air bubbles trapped in the filling.
  • Cover the pan with plastic film and refrigerate for at least 8 hours or overnight.


  • The next day, run a knife around the sides of the pan, then gently open the springform ring to release the cheesecake.
  • Use the hanging pieces of parchment paper to transfer the cheesecake onto a serving plate, or take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
  • Serve each slice with a dollop of unsweetened whipped cream or sour cream and lime zest.


  • Store leftover in an airtight container in the fridge for up to 3 days or freeze slices of cheesecake and thaw in the fridge the day before serving.
My Recipe Notes

To save your own private notes on your favorite recipes, join Sweetashoney Members!

Tried this recipe?Mention @Sweetashoney.co
Nutrition Facts
Keto Key Lime Cheesecake
Amount Per Serving (1 slice)
Calories 426.6 Calories from Fat 379
% Daily Value*
Fat 42.1g65%
Saturated Fat 20g125%
Trans Fat 0.2g
Cholesterol 105.6mg35%
Sodium 289.8mg13%
Potassium 107.4mg3%
Carbohydrates 7.6g3%
Fiber 2g8%
Sugar 2.8g3%
Protein 7.9g16%
Vitamin A 1244IU25%
Vitamin B12 0.2µg3%
Vitamin C 2.3mg3%
Vitamin D 0.6µg4%
Calcium 112.9mg11%
Iron 0.9mg5%
Magnesium 7.5mg2%
Zinc 0.4mg3%
Net Carbs 5.6g
* Percent Daily Values are based on a 2000 calorie diet.

Keto key lime cheesecake no bakeKeto key lime cheesecake no bake

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    12 thoughts on Keto Key Lime Cheesecake
  1. 5 stars
    OMG!!!!! this pie is the bomb…..my favorite pie is the Key lime merengue….and make this recipe because the other one is to sweet and it just amazing….has so much flavor and so easy to make…not to expert on the keto diet but been following you and make so many of your recipes and every single one came so amazing

  2. 4 stars
    Left in refrigerator over night 12 hours total. The flavor was great but it was too soft and once at room temperature it started to loose its shape. What would be a good binder to keep cheesecake firm?

    • Hey, Christy.
      I read your comment before I made the recipe today. I appreciated knowing it might have trouble setting up or staying firm. I learned a trick for stabilizing whipped cream that is going to go inside eclairs – you use some unflavored gelatin powder and add it to the cream before whipping it. Normally you would “bloom” gelatin by sprinkling it over water, but I just bloomed it for this recipe by sprinkling the gelatin powder over the key lime juice (note: the recipe calls for regular lime juice but I used bottled key lime juice instead). Once the gelatin had softened for a couple minutes, I put the juice and gelatin directly into the cream cheese mixture, then whipped the cream separately and folded it in. (Though I imagine you could just as easily bloom the gelatin powder by sprinkling it over the cream and waiting for a few minutes, then whipping them together). I think it’s going to work no matter which method you use to add the gelatin to the recipe. This technique helps whipped cream hold its shape and firmness, and keeps it from “weeping” (separating) and making the eclair crusts (or creampuff crusts) soggy. It keeps its shape for about 3 days using the gelatin trick. I also think using gelatin in the recipe will likely cut down on the amount of time needed to chill the cheesecake, because it only takes about 3 or 4 hours to chill completely – the gelatin should firm it up sufficiently that it need not stand in the fridge overnight. Good luck!

    • Thank you for the info Amy!! I’m about to start making this recipe right now (though, in silicone muffin cups, as I can’t find my stinkin’ springform! I bet I took it to a potluck & never brought it home – UGH!!), but I think they’ll be great. Hmm.. maybe I’ll try a few in silicone, and a few in ramekins. They’re just for the family & me, so it doesn’t have to be pretty. LOL.

      I’ll report back!! Haha!!

      C ~

  3. 5 stars
    This is your 4th recipie that I am doing….I really like them as pretty much easy to make even for a non cook like me! my husband who is a trained chef has been doing the cooking for the last 27 years as i am hate cooking!
    As i am starting on the Keto wellbeing I need to get involve with cooking, what i would fine much easier, if I may make a constructive critisism, would be to have the weights in Gramsfor us Europeen and maybe cup too in brackets with the recipe steps. As I am a beginner cook, i find myself going up and down on the computer to check the ingredient mesurements for each steps. I love your step by steps picture and video as it is of great help if you are not too sure. I have now made your cheesecake, Courgette Paleo Choco bread, cheese crakers, cauliflower soup and making for tonight the Courgette Fritters. many thanks for all your lovely ideas and food advice. Regards, Elisabeth

  4. 5 stars
    I made this last night. The flavor is wonderful. The cheesecake filling did not firm up enough after a good 12 hours in the frig. I followed the directions exactly. Any thoughts on this? I was wondering if maybe I folded the stiff whipped cream too much into the rest of the mixture. Any suggestions?

  5. 4 stars
    I made it this Sunday, and used standard lemon, so I had to add lemon flavour. Rellay nice tasting although my whipped cream was not firm/stiff enough, but nobody complained….


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

Skip to content