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These 4 ounce low carb and gluten free no bake key lime cheesecake in a jar desserts are perfect for any summer party. They taste just like a key lime pie.
In the summer, I’ve always favored no bake chilled desserts over baking cakes and cookies. I also love the mini shot glass desserts that have become popular in recent years.
I’ve seen several recipes for making mini cheesecakes in small clear cups so I thought I’d try making some. I don’t have any small dessert shot glasses so I made this no bake key lime cheesecake in a jar.
The jars I used are 4 ounce mason jars designed to hold homemade baby food. These were the best sized containers I could find while out shopping. But, I’ll probably order some disposable plastic cups like they use in restaurants so I can take these to a party and not have to worry about taking the glass jars home.
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I brought these no bake key lime cheesecake in a jar desserts to my nephew’s confirmation celebration last weekend. Although I’m the only low carb eater in the family, the desserts were enjoyed by all.
This was the first time I’ve bought a bag of fresh key limes. I just don’t remember seeing them in the produce section before. However, I just may not have been looking for them as I don’t buy fresh lemons and limes that often.
For this recipe, I used 5 key limes. You really only need 4 as that amount should provide enough juice for the filling. I used an extra key lime to garnish the tops with small lime slices.
I folded in some stabilized whipped cream into the cream cheese mixture to give it a light and creamy texture. The added gelatin in the whipped cream makes it stiffer and helps to keep the cream from separating.
Almond flour with a bit of cinnamon and sweetener is a great substitute for graham cracker crumbs. Adding some melted butter will get the mixture to hold together and form a crust when chilled.
It was easier to pipe the filling into the jars rather than spooning it in. This is especially the case if using narrower dessert shot glasses. No need to make it fancy as a dollop of stabilized whipped cream will go on top.
The tops of the cheesecake are finished off by piping on some of the stabilized whipped cream. As you can see in the photo, it’s rather plain so you’ll want to garnish with a bit of color.
Using some additional lime zest and small slices from an additional key lime really makes the no bake key lime cheesecake in a jar desserts pop by adding a splash of color. These cute little desserts are a welcome addition to any summer party and they taste just like a key lime pie.
I’m not really sure why it took me so long to make these sweet little mini cheesecakes. The portion size is perfect with only 1.7g net carbs in each 4 ounce jar serving. I’ll be on the lookout for some small glass cups to make more of these shot glass desserts.
No Bake Key Lime Cheesecake in a Jar
Ingredients
Crust:
- 3/4 cup plus 2 tablespoons almond flour
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons Natvia
- 4 tablespoons unsalted butter melted
Stabilized whipped cream:
Filling:
- 12 ounces cream cheese softened
- 1/4 cup Natvia
- 1/2 teaspoon vanilla extract
- zest of 2 key limes
- juice from 4 key limes about 3 tablespoons
Instructions
Crust:
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In a small bowl, combine the almond flour, cinnamon, and Natvia sweetener.
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Add melted butter then divide between eight 4 ounce jars or dessert cups.
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Press down to form a crust at bottom of each cup.
Stabilized Whipped Cream:
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In a small pan, combine gelatin and cold water; let stand until thick.
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Place over low heat, stirring constantly, just until the gelatin dissolves.
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Remove from heat; cool (do not allow it to set).
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Whip the cream with the icing sugar, until slightly thick.
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While slowly beating, add the gelatin to whipping cream.
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Whip at high speed until stiff. Set aside.
Filling:
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In medium bowl, blend all filling ingredients with an electric mixer until well combined.
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Fold in half of the stabilized whipped cream.
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Pipe or spoon filling over crust in each jar, dividing evenly between the cups.
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Top off each jar with the remaining whipped cream.
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Decorate with additional lime zest and slices if desired.
Recipe Notes
8 servingsNutrition per serving: 14.1g erythritol, 2.7g net carb
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Michelle says
I’m excited to make this recipe. Quick question, can I skip the gelatin? I’m out of it and stores are closed. It’s Mother’s Day here. Thanks.
Lisa says
The gelatin is the thickener. So, it’s okay as long as you don’t mind it being thin.
Lisa says
These look fantastic! I would like to make them, but can you tell me if they can be prepared ahead of time and stored in the refrigerator until ready to serve? I imagine the crust and the filling can, but will the whipped cream mixture hold its shape? When entertaining, I try to do as much as I can earlier in the day. I can’t wait to try these! Thank you for posting the recipe 🙂
Lisa says
I’ve made these ahead without issue. That’s why I add gelatin to the whipped cream. It acts as a stabilizer so the whipped cream doesn’t deflate.
Pam says
Rheddi whip has 1 carb…why go through the work? Top when ready to serve…can’t wait to try in a pie pan!
Lisa says
I’m not a fan of some of the ingredients in the can. But, it is an option.
Linda Lanzoni says
Just made this recipe for July 4th. Tried something….baked the crust in a pie plate, let it cool and then filled and topped with whipped cream and lime zest. It came out really nice and my taste was delicious!! Thank you for this recipe!🎆🌌🎆
Lisa says
Good to know that you can bake the crust and make a whole pie!
Jamie Hall says
Do you have to use Natvia, or can you use a different sweetener?
Lisa says
You can use any low carb sweetener you prefer. Natvia is a one-for-one sugar replacement to substitute accordingly.
Helen says
I made the key lime cheese cake tonight, it’s lovely!! Bet these are too.
Lisa says
These ones are my favorite! I need to make them again soon. I’ll do a single pie instead of the jars.
Meaghan says
I can’t find Natvia where I live. I do have erythrotol though. Can I substitute and would I need to change the amounts? Also, I can’t find key limes or key lime juice anywhere! Has anyone made this with regular limes/juice? I am so excited to make this!
Lisa says
Regular limes will work, but key limes have a unique taste. You can use erythritol or a mix of erythritol and another sweetener like stevia. If using just erythritol, you may need a bit more depending on how sweet you like it.
Eliz says
Hello, may I know the actual calculated nutrition facts for this key lime cheesecake? 🙂
Lisa says
It’s in the recipe notes. Nutrition per serving: 123 calories, 11.8g fat, 58mg sodium, 4.3g carbs, 0.4g fiber, 2.1g erythritol, 1.7g net carb, 2.1g protein
Eliz says
I thought that the comment below stated that the calories was 379? So the nutrition facts should differ as well?
Lisa says
Just recalculated. I think the original calculation was only part of the recipe.
Ashley says
Good recipes but all nutrition is way off. Calories when entered as recipe was 379!!
Lisa says
Will have to recalculate and see if something was missed. Thanks!
Sally says
I made this in a 8×8 glass pan and it was just perfect!! It has lasted a week! I used bottled key lime juice and might add more next time. The zest really adds to the flavor and counteracts with some of the sweetness. Thanks for recipe
Lisa says
Great to know that the recipe fits nicely into an 8×8 pan!
claudia | gourmet project says
so nice!
Lisa says
Thanks! They are really yummy!
Nóri | ingeniouscooking.com says
Lovely! Pinned. 🙂
Lisa says
Thanks!