Keto No Bake Lime Cheesecake

Celebrate this St Patrick's Day with this Keto No Bake Lime Cheesecake!

This rich and creamy low carb cheesecake is PACKED with natural lime flavour thanks to the new Lime Jell-O Mix made by Simply Delish.

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This mix also gives the cheesecake structure without having to bake it! This is a perfect easy keto dessert you can make to impress friends and family (whether they follow a ketogenic diet or not!)

This recipe is based off of my no bake cheesecake collection. If you know me, you know refrigerator cheesecakes are my thing. I love to keep the oven turned OFF whenever I can!

So far I've made:

And now this St Patrick's Day Keto Cheesecake!

This recipe is seriously fool-proof and always comes out delicious. Simply whip together and pop in the fridge for 2 hours.

The crust is a simple almond flour, butter, cinnamon, salt and powdered monkfruit sweetener blend. Made to resemble classic graham cracker crust.

The filling is also quite simple. It's made up of cream cheese (of course), heavy cream, sour cream, Simply Delish Lime Jell-O, powdered monkfruit sweetener and vanilla extract.

To top it all off, I like to decorate this cheesecake with a layer of shredded unsweetened coconut. You could even add some sugar free whipped cream and key lime zest on top as well for a beautiful final touch!

Ingredients In Keto No Bake Lime Cheesecake

Almond Flour
Butter
Cinnamon
Powdered Monkfruit Sweetener
Salt
Cream Cheese
Heavy Cream
Sour Cream
Vanilla Extract
Lime Jell-O by Simply Delish
Unsweetened Shredded Coconut
Key Lime Zest (optional)
Green Food Colouring (optional)

Tips For Making Keto No Bake Lime Cheesecake

Have trouble lining your loaf pan with parchment paper? Try greasing the pan with butter BEFORE placing the parchment into it so it has something to stick to.
Keto Coconut Lime Cheesecake – Feel free to add a 1/4 cup shredded coconut in place of almond flour in the crust of this cheesecake for some added coconut flair. You can even add a bit of coconut extract to the filling as well if you'd like!
Don't have sour cream? This cheesecake works fine with an extra 1 tbsp of heavy cream in place of the sour cream OR 2 tbsp of greek yogurt.
Don't have almond flour or allergic? Coconut Flour Crust – Make a crust from 1/4 cup coconut flour and ~3/4 cup shredded coconut instead. You may need a bit more melted butter to get it to come together but it should work just fine! If you have xanthan gum, add a pinch to this crust as well.
No a fan of lime? This cheesecake works with any of the other Simply Delish Jell-O mixes as well!

Tools I Used To Make Keto Lime Cheesecake

Mixing Bowls
9×5 Inch Loaf Pan (You can also use an 8×8 inch square pan, you'll just get thinner cheesecake squares)
Cuisinart Hand Mixer
Measuring Cup
Spatula
Parchment Paper
Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

How To Store Keto No Bake Cheesecake

Store this cake in the fridge, sliced in an airtight container or covered with saran wrap in a pan for up to 7 days.
You can also freeze this cake in an airtight container. Let it thaw before serving.

Keto No Bake Lime Cheesecake Recipe

Crust

1 cup almond flour, 112g
2 1/2 tbsp powdered monkfruit sweetener
1/4 tsp cinnamon
pinch of salt
3 tbsp salted butter, 45g

Cheesecake Filling

1 x 8oz brick of cream cheese, softened 240g
70g powdered monkfruit sweetener (80g if you like a slightly less tart lime flavour)
2 tbsp sour cream, 30g
1/4 tsp vanilla extract
1/2 cup heavy cream, 120g
1 box sugar free lime jell-o mix, 20g or 0.7oz (I use the Simply Delish Natural Lime Jell-O)
green food colouring, optional

Topping

3 tbsp unsweetened shredded coconut, 15g
1 tbsp powdered monkfruit sweetener, 10g
key lime zest (optional)
homemade sugar free whipped cream (pipe on top of each square, optional)

Directions:

Line a 9×5 inch loaf pan with parchment paper. Lightly spray or grease the parchment paper with oil. Set aside.
Add the almond flour, monkfruit sweetener, cinnamon and salt to a bowl. Whisk well to combine.
Add the 3 tbsp of melted butter and stir until a crumbly mixture forms.
Press this crust mixture into the bottom of the parchment-lined loaf pan so it evenly covers the bottom of the pan. Set aside.
In another larger bowl, beat together the softened cream cheese, sour cream and vanilla extract until smooth. Add the powdered monkfruit sweetener and beat once more until smooth.
Take 1/4 cup of your cold heavy cream and add it to a small bowl (reserve the other 1/4 cup, separate in another glass measuring cup or bowl).
Add the jell-o mix to this 1/4 cup of heavy cream and whisk well with a fork to combine.
Now take the other 1/4 cup of cream and microwave it for ~30s or just until very hot and then pour it into the same bowl as the rest of the cream and jell-o. Stir again to combine everything. It should now have a smooth pudding-like consistency.
Use a spatula to scrape the jell-O/heavy cream mixture into your cream cheese mixture. At this time, also add food colouring if desired (use yellow and a touch of blue food colouring OR green if you have it). Beat the mixture until all the ingredients are combined and quite thick but still smooth!
Pour this mixture over your crust from earlier and use a spatula to smooth out the top.
In a small bowl, mix together the monkfruit sweetener and unsweetened shredded coconut. Sprinkle this over top of the cheesecake.
Place the cake in the fridge, uncovered for at least 2 hours to set.
Once chilled, gently lift it from the pan using the parchment paper. Then slowly peel bake the parchment from all sides of the cheesecake (a little of the cheesecake will stick, this is normal, the rest will peel off easily!)
Slice the cheesecake edges to make them smoother and more even if you wish (bonus- then you get to eat all the scraps) and then slice into small squares. My family likes this cut into 16 pieces for a bite-size dessert. But if you want larger cheesecake portions, slice it into 8! Serve chilled and enjoy this fun Keto St Patrick's Day Dessert!

Nutrition for 1/16th of recipe: 150 calories | 14.7g fat | 1.5g NET carbs | 2.5g protein | 0.9g fiber

Store this cake in the fridge, sliced in an airtight container or covered with saran wrap in a pan for up to 7 days.

You can also freeze this cake in an airtight container. Let it thaw before serving.

Print Recipe

5 from 1 vote

Keto No Bake Lime Cheesecake

Rich, creamy, easy no bake keto lime cheesecake. Perfect for St.Patrick's Day!

Prep Time15

Refrigerate Time2

Total Time2 15

Course: Dessert

Keyword: keto cheesecake, keto lime desserts, keto no bake cheesecake, st patrick's day

Servings: slices

Calories: 150kcal

Ingredients

Crust

1 cup almond flour 112g
2 1/2 tbsp powdered monkfruit sweetener
1/4 tsp cinnamon
pinch of salt
3 tbsp salted butter 45g

Cheesecake Filling

1 x 8oz brick of cream cheese softened 240g
70 g powdered monkfruit sweetener 80g if you like a slightly less tart lime flavour
2 tbsp sour cream 30g
1/4 tsp vanilla extract
1/2 cup heavy cream 120g
1 box lime jell-O mix 20g or 0.7oz (I use Simply Delish Natural Jell-O)
green food colouring optional

Topping

3 tbsp unsweetened shredded coconut 15g
1 tbsp powdered monkfruit sweetener 10g
key lime zest optional
homemade sugar free whipped cream pipe on top of each square, optional

Instructions

Line a 9x5 inch loaf pan with parchment paper. Lightly spray or grease the parchment paper with oil. Set aside.
Add the almond flour, monkfruit sweetener, cinnamon and salt to a bowl. Whisk well to combine.
Add the 3 tbsp of melted butter and stir until a crumbly mixture forms.
Press this crust mixture into the bottom of the parchment-lined loaf pan so it evenly covers the bottom of the pan. Set aside.
In another larger bowl, beat together the softened cream cheese, sour cream and vanilla extract until smooth. Add the powdered monkfruit sweetener and beat once more until smooth.
Take 1/4 cup of your cold heavy cream and add it to a small bowl (reserve the other 1/4 cup, separate in another glass measuring cup or bowl).
Add the jell-o mix to this 1/4 cup of heavy cream and whisk well with a fork to combine.
Now take the other 1/4 cup of cream and microwave it for ~30s or just until very hot and then pour it into the same bowl as the rest of the cream and jell-o. Stir again to combine everything. It should now have a smooth pudding-like consistency.
Use a spatula to scrape the jell-O/heavy cream mixture into your cream cheese mixture. At this time, also add food colouring if desired (use yellow and a touch of blue food colouring OR green if you have it). Beat the mixture until all the ingredients are combined and quite thick but still smooth!
Pour this mixture over your crust from earlier and use a spatula to smooth out the top.
In a small bowl, mix together the monkfruit sweetener and unsweetened shredded coconut. Sprinkle this over top of the cheesecake.
Place the cake in the fridge, uncovered for at least 2 hours to set.
Once chilled, gently lift it from the pan using the parchment paper. Then slowly peel bake the parchment from all sides of the cheesecake (a little of the cheesecake will stick, this is normal, the rest will peel off easily!)
Slice the cheesecake edges to make them smoother and more even if you wish (bonus- then you get to eat all the scraps) and then slice into small squares. My family likes this cut into 16 pieces for a bite-size dessert. But if you want larger cheesecake portions, slice it into 8! Serve chilled and enjoy this fun Keto St Patrick's Day Dessert!

Notes

Ingredients Links:

Tips For Making Keto No Bake Lime Cheesecake

Have trouble lining your loaf pan with parchment paper? Try greasing the pan with butter BEFORE placing the parchment into it so it has something to stick to.
Keto Coconut Lime Cheesecake - Feel free to add a 1/4 cup shredded coconut in place of almond flour in the crust of this cheesecake for some added coconut flair. You can even add a bit of coconut extract to the filling as well if you'd like!
Don't have sour cream? This cheesecake works fine with an extra 1 tbsp of heavy cream in place of the sour cream OR 2 tbsp of greek yogurt.
Don't have almond flour or allergic? Coconut Flour Crust - Make a crust from 1/4 cup coconut flour and ~3/4 cup shredded coconut instead. You may need a bit more melted butter to get it to come together but it should work just fine! If you have xanthan gum, add a pinch to this crust as well.
No a fan of lime? This cheesecake works with any of the other Simply Delish Jell-O mixes as well!