Comments on: Keto No-Bake Key Lime Cheesecake (In A Jar)

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 25 May 2022 12:26:52 +0000

In reply to Sarah. It's powdered gelatin that is then bloomed in water. To bloom powdered gelatin, you sprinkle it on a liquid and let it sit for 3 to 5 minutes to soften. Then, when the mixture is heated (add hot water) the gelatin dissolves easily.

By: Sarah

Sarah — Wed, 25 May 2022 03:43:28 +0000

In reply to Lisa. I would love to try this recipe, but do not understand how do use the gelatin. For the amount called for in the recipe is that the amount of gelatin powder to use? Or the amount of liquid gelatin to use?

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 15 Dec 2021 01:35:26 +0000

In reply to Joy. If you make them more than a day or two in advance, you may want to freeze them so they stay fresh longer. I usually don't prep it more than 2 days ahead.

By: Joy

Joy — Tue, 14 Dec 2021 23:06:05 +0000

Hi Lisa: I have made these a couple of times and just love them! Can you tell me if you've ever made them 4 days in advance?

By: S. Hannes

S. Hannes — Sat, 17 Apr 2021 23:14:40 +0000

I have tried this recipe a few times and it is always a hit, even with those not doing keto/low carb. Works great in the individual servings like the small mason jars and also in my tart pan...a really pretty and tasty dessert. Appreciate the recipe...always on the lookout for good ones!

By: Simply Delish

Simply Delish — Mon, 01 Feb 2021 20:48:44 +0000

These look so delish! Love the small, individual mason jars as a presentation!

By: Shawn

Shawn — Sat, 23 May 2020 01:17:56 +0000

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 cream@ 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!

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 30 Apr 2020 18:29:20 +0000

In reply to Bete Primm. The gelatin is used to prevent the whipped cream from going flat. You can leave it out if you aren't concerned about that.

By: Bete Primm

Bete Primm — Thu, 30 Apr 2020 16:32:30 +0000

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!

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 09 Aug 2019 15:34:35 +0000

In reply to Katie Hearn. Great tip on adding an avocado! I'm going to have to try that.

By: Katie Hearn

Katie Hearn — Thu, 08 Aug 2019 16:09:19 +0000

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!

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 24 Dec 2018 11:47:59 +0000

In reply to Patt Brady. I'm glad the key lime cheesecake recipe worked out!