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!
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?
Receive my Keto Quick Start email series to learn all about the Keto diet and kick start your keto journey!
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.
To make the crust of this quick keto cheesecake no-bake recipe, you need:
- 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
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.
Refrigerate while you are making the key lime 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.
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.
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.
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.
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.
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,
Keto Key Lime Cheesecake
My MacrosTo get yours, join Sweetashoney Members!
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
- 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.
- 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.
To save your own private notes on your favorite recipes, join Sweetashoney Members!
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.