Get my 5-Ingredient Keto Cookbook featuring over 120 simple recipes!
Additional Info
These no bake keto key lime cheesecake jars are the perfect summer treat. They’re only 5 net carbs each, easy to prep with no baking required, and taste just like real key lime cheesecake!
In the summer, I rarely make desserts in the oven. Cookies and cakes just feel too heavy. Plus, baking heats up the house.
Instead, I love making no bake chilled desserts. They are so cool and refreshing.
And desserts made with fresh fruit are even better!
These keto key lime cheesecake jars are absolutely perfect. They’re easy to make and always hit the spot on a hot day.
They are my go-to dessert for family or social gatherings, too. I can make them in little plastic cups so I don’t have to worry about bringing any dishes home. And no one can tell they’re keto!
If you’re looking for a creamy, refreshing treat to enjoy on a hot summer day, you have to try no bake key lime cheesecake.
Making no bake key lime cheesecake jars
These little desserts come together in three simple parts.
First, you combine almond flour, cinnamon, sweetener, and melted butter. This mixture is then divided between small jars and pressed down to form the crust.
Next, you’ll prepare the filling by blending together cream cheese, sweetener, vanilla extract, lime zest, and lime juice. Then sweetened whipped cream with dissolved gelatin is folded in. The gelatin is what stabilizes the whipped cream so that it won’t deflate.
It’s best 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 additional 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.
Adding lime slices for presentation
You only need 4 key limes for the recipe, but I always grab one extra for presentation.
With the brown crust plus white filling and whipped cream, these can look a little plain. That’s why I always add a little lime zest and a small slice on top!
The garnish is optional, but I think it really makes these low carb key lime cheesecake desserts pop. It’s the perfect splash of color to finish off these cute little treats.
Making a key lime cheesecake pie
If you don’t want to make individual jars, you can easily make a full keto key lime cheesecake instead!
You’ll follow the exact same steps, but instead of separating the ingredients, you’ll put them all in one pie pan. Just mix the crust, press it down into your pie pan, then top with the prepared filling and whipped cream.
As long as you cut the cheesecake into 8 slices, all the nutritional value will remain the same.
Carbs in no bake keto lime cheesecake
When making this recipe, I always split it into 8 servings.
At that size, each serving will have 7 grams of total carbohydrates and 2 grams of fiber. This means that each serving is 5 grams of net carbs.
Compare that to a slice of key lime cheesecake from the Cheesecake Factory, which has over 92 grams of carbohydrates!
This low carb version tastes just as rich and delicious, and you can enjoy it guilt free.
Other easy sweet treats
Looking for more delicious keto dessert recipes that don’t require any baking? Check out a few of these favorites:
- Low Carb Strawberry Pie is creamy, delicious, and sets in the fridge for a refreshing no bake treat!
- No Bake Irish Cream Cheesecake combines rich coffee and chocolate flavors in mini jars or as a full sized pie.
- Keto Peanut Butter Bars make a decadent snack, dessert, or fat bomb that taste just like peanut butter cups!
- Keto Chocolate Mousse with Cream Cheese can be made with cherry extract for a rich black forest flavor.
- No Bake Peanut Butter Cheesecake will satisfy any sweet tooth with delicious chocolate and peanut butter.
- Keto Strawberry Cheesecake by Joy Filled Eats is always a welcome treat after any meal.
★ FOLLOW ME ON FACEBOOK, PINTEREST AND INSTAGRAM FOR MORE EASY KETO RECIPES.
No Bake Keto Key Lime Cheesecakes
Recipe Video (Click on Image to Play)
Ingredients
Crust:
- 3/4 cup plus 2 tablespoons almond flour
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons low carb sugar substitute or Natvia
- 4 tablespoons unsalted butter melted
Stabilized whipped cream:
- 1 teaspoon grass-fed gelatin
- 4 teaspoons cold water
- 1 cup heavy whipping cream
- 2 tablespoons low carb sugar substitute powdered
Filling:
- 12 ounces cream cheese softened
- 1/4 cup low carb sugar substitute
- 1/2 teaspoon vanilla extract
- zest of 2 key limes
- juice from 4 key limes about 3 tablespoons
Instructions
Crust:
- In a small bowl, combine the almond flour, cinnamon, and Natvia sweetener.
- Add melted butter then divide between eight 4 ounce jars or dessert cups.
- Press down to form a crust at bottom of each cup.
Stabilized Whipped Cream:
- In a small pan, combine gelatin and cold water; let stand to soften gelatin.
- Place over low heat, stirring constantly, just until the gelatin dissolves.
- Remove from heat; cool slightly at room temperature (do not allow it to set).
- Whip the cream with the icing sugar, until slightly thick.
- While slowly beating, stream in the gelatin liquid to whipping cream.
- Whip at high speed until stiff. Set aside.
Filling:
- In medium bowl, blend all filling ingredients with an electric mixer until well combined.
- Fold in half of the stabilized whipped cream.
- Pipe or spoon filling over crust in each jar, dividing evenly between the cups.
- Top off each jar with the remaining whipped cream.
- Decorate with additional lime zest and slices if desired.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
FREE EMAIL SERIES
My Top 5 Secrets to Master Keto!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: June 12, 2015… Last Updated: April 29, 2020
Shawn
I was looking for a GF crust recipe, but I followed the entire recipe EXCEPT, having only 1 8 oz block of cream cheese, I used an avocado for the their 4 oz%. I also left off the gelatin for the whipped [email protected] madness it was fine! I made and served the “pie” in an 8 hour period – not sure how this would have held up overnight in the refrigerator bu I expect okay.
I also used WHOLE EARTH Baking Blend (Raw Sugar & Stevia) at 1/2 amount as recipe lists. {I use this for most everything}
This was wonderful! Light and soft- and YUMMY!
Bete Primm
Hi! What if I don’t have gelatin? Can I substitute it with something else or just keep it out for the lime cheesecake? Thanks!
Lisa MarcAurele
The gelatin is used to prevent the whipped cream from going flat. You can leave it out if you aren’t concerned about that.
Katie Hearn
I have made this recipe a few times now and love it. I make it as written but I agree it looked a little plain and I wanted it to have that classic pale green color so I added half of an avocado since I’d seen it in other similar recipes. This gave the filling a beautiful pistachio green color and even added some creaminesss. This recipe actually makes enough filling for a 10″ pie and has been a real crowd pleaser, thank you!
Lisa MarcAurele
Great tip on adding an avocado! I’m going to have to try that.
Patt Brady
Did use as much sweetener. I put all the whip cream in so I added more lime juice. Great! Thank you.
Lisa MarcAurele
I’m glad the key lime cheesecake recipe worked out!
Lynda
I have a small Oscar food processor and an immersion blender. I don’t have the other type of mixer. Could I use one of these?
Lisa MarcAurele
I don’t see why not. Even hand blending should be okay.
Martha
Thank you for this recipe this was delicious! I made it into a pie and divided it into 8 equal parts.
melissa
I found a recipe for making a sweetened condensed milk I was wanting to us that instead of the whipped cream do you think it would work
Lisa
It should.You just need to make sure the sweetener amount is adjusted to your taste.
Audrey
When you recalculated the nutrition info did the carbs still come ot the same? I am eager to try but it’s not worth it if I had that many carbs. I am Keto Krazy right now and need to only eat 4-6 carbs for desserts. Can’t wait to hear back!
Lisa
I just calculated using my latest method and get 7g (5g net) per jar. You can always skip the crust to save on carbs.
Keri
Can I use Stevia as my low-carb sweetness and it’s 2.7 for one 4 oz jar at 377 for the calories.
Lisa
Any sweetener can be used. You just need to convert the amount as needed.
Ana
Is the sweetner powder sweetner for all the parts it is called for?
Is Stevia ok?!
Lisa
You can use any sweetener for the low carb sweetener, but may need to convert as needed.
Marianne
This was amazing! I made it last night and three regular diet people loved them! I used Stevia granulated and feel I should have used a little more. it was still utterly DELICIOUS! The best part? I am not sharing the other four that are left 😉
Jill
Can we use something besides jars? Cupcake cups?
Lisa
Small glasses or cups work well too.
Dessa
I didn’t do the gelatin part simply because I’m lazy and used sugar free whip cream instead with some lime juice/sugar, but holy moly! This kicked my cheesecake craving in the behind! I’m so impressed by the flavor when the ingredients list is so small.
Thank you so much for this recipe 🙂
Lisa
I’m glad it worked out without the gelatin!
Maite Moctezuma
Hi, could I try making the crust with coconut flour instead of almond flour …It’s kind of hard to get almond flour where I live and it’s really expensive! and for stabilizing the cream, could you replace the gelatin for tapioca starch?
Lisa
It’s better to use ground nuts (any nut will work). Coconut flour is much drier than almond flour and you use much less.
Lauren
This is the first thing on my low carb diet that I’ve REALLY enjoyed and it tasted NORMAL!!! Thank you sooooo much!
Lisa
This was a great treat to transition over with!
Anon
I got lost on the gelatin portion. Can you elaborate? Do I basically make standard gelatin that sits in the fridge for several hours until it is solid enough to eat? Then, remove it from the fridge, heat it up on the stove to dissolve it back into liquid form, and then put it back in the fridge for an hour or so to cool off? Is it still in liquid form when I blend it into the whip cream?
Unfortunately, your video demonstrates what appears to just be a quarter cup of water instead of 4 cups, and it doesn’t appear that the gelatin solidified or cooled off as you stir it over the stove.
Lastly, if I decide to cheat and just buy a can of whip cream, do I still fold in half of the canned whip cream into the filling?
Thanks!
Lisa
Take a look at the ingredients in a can of whipped cream. You do not want to use that, especially since it is not stabilized. The recipe calls for 4 TEASPOONS (not cups) and the water is only used to dissolve the gelatin before streaming it into the cream as it’s whipped. If you do not fully dissolve the gelatin in a liquid, it will not get incorporated into the heavy cream correctly. Alternatively, you can soften the gelatin in a teaspoon of water, then add 3 teaspoons of hot water to fully dissolve the gelatin rather than heat such a small amount on the stove.
Che
It’s like Jello mix, but no flavor. Just sprinkle it on the water. Actually, my short cut is to add it to the cream and stir it, before whipping and not even mess with dissolving it in hot water.
Seems to work fine
Rae
Hello, can I make these and freeze them for later?
Lisa
As long as the containers are freezer safe, it should work fine.
Julie
So one 4 oz jar equals 2 servings right? So for one 4 oz jar, I came up with 32.75 grams of total carbs, minus fiber (5.38) equals approximately 27.38 grams of carbs, and 619 calories, 53.75 g of fat, 13g of protein.
It is delicious recipe but the nutrition facts are deceiving. No matter what I tried, I could not figure out how you got 2.7 net carbs, or 3.9 total carbs from 8 servings or 2 oz. I even clicked the “Buy the ingredients” tab, which I have to assume is what you used and couldn’t get that low carb count. Why are the nutrition facts so low? Can you tell me how you got those numbers?
Lisa
I’ll take another look at this by plugging it into MyFitnessPal. If it seems off, I’ll change the info. Thanks!
Michele Skof
Lisa,
I would like to use this crust for your dark chocolate mousse pie. Can I use a deep dish pie pan?
Lisa
I’ve used it for deep dish so it should work.
Katt0628
Can I make these a day ahead of time and store in the fridge?
Lisa
I always make these ahead. The whipped cream is stabilized with gelatin so it shouldn’t go flat.
Michelle
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
The gelatin is the thickener. So, it’s okay as long as you don’t mind it being thin.
Lisa
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
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
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
I’m not a fan of some of the ingredients in the can. But, it is an option.
Linda Lanzoni
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
Good to know that you can bake the crust and make a whole pie!
Jamie Hall
Do you have to use Natvia, or can you use a different sweetener?
Lisa
You can use any low carb sweetener you prefer. Natvia is a one-for-one sugar replacement to substitute accordingly.
Helen
I made the key lime cheese cake tonight, it’s lovely!! Bet these are too.
Lisa
These ones are my favorite! I need to make them again soon. I’ll do a single pie instead of the jars.
Meaghan
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
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
Hello, may I know the actual calculated nutrition facts for this key lime cheesecake? 🙂
Lisa
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
I thought that the comment below stated that the calories was 379? So the nutrition facts should differ as well?
Lisa
Just recalculated. I think the original calculation was only part of the recipe.
Ashley
Good recipes but all nutrition is way off. Calories when entered as recipe was 379!!
Lisa
Will have to recalculate and see if something was missed. Thanks!
Sally
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
Great to know that the recipe fits nicely into an 8×8 pan!
claudia | gourmet project
so nice!
Lisa
Thanks! They are really yummy!
Nóri | ingeniouscooking.com
Lovely! Pinned. 🙂
Lisa
Thanks!