In just a few minutes you can make this delicious Keto no-bake Key Lime Cheesecake! This will remind you of a Keto Key Lime Pie with cream cheese and it just melts in your mouth!
There's no need to avoid dessert while trying to eat low-carb or following a Keto-friendly lifestyle. I've literally written the book on this topic, BUT I also have so many incredible dessert recipes on my site that are Keto-friendly and did I mention delicious?
What Makes This Keto Key Lime Cheesecake Amazing?
- Keto-Friendly. Honestly, I just feel better overall with more protein and less sugar. Who woulda thunk? This keto cheesecake recipe is crustless, high protein and tastes just like key lime pie filling.
- Want crust? Easily add a crust to this by making my Keto Pie Crust recipe first, and then adding this Keto Key Lime Cheesecake as pie filling.
- Simple. If you can boil water and know how to use an immersion blender or a regular blender, you're all set.
Are Key Limes Keto-Friendly?
- Limes only have a nutritional value of approximately 5 net carbs, per whole lime, making them pretty Keto-friendly. If you want more info on Keto treats like fruits and vegetables (and nuts!) click HERE.
- This Key Lime Cheesecake recipe actually uses sugar-free lime Jello for the lime flavor which not only makes it easier to make, but also makes it more Keto-friendly!
How Do You Make No Bake Cheesecake From Scratch?
- Mix. Mix gelatin and water in a small bowl. Stir well until the gelatin is completely dissolved. You may need to reheat the water and gelatin mix in the microwave in 10-second increments to help the gelatin dissolve.
- Combine. Using a whisk attachment on a stand mixer or hand mixer, beat the keto cream cheese until fluffy. Slowly pour in the gelatin mix and continue to whip until well incorporated.
- Cool. Pour into four small ramekins. Refrigerate for 2-3 hours until firm.
Tips and Tricks for Keto No Bake Cheesecake
- Be sure to let the Knox gelatin dissolve completely before moving to the next step.
- Add pie crust to this low carb cheesecake recipe by adding my Keto Pie Crust.
- Switch up the flavors of this Keto Cheesecake recipe by using different Jello packets.
- Cut this Keto dessert into one-inch squares to make Keto cheesecake bites.
Want More Awesome Keto Dessert Recipes?
- Keto Lemon Ricotta Cheesecake - this will rock your world!
- Keto Pumpkin Pie - delicious year-round!
- High-Protein Jello Mousse - so simple and you can switch the flavor up!
- Keto Chocolate Chip Cookies - they taste as good as they look!
This Keto Key Lime Cheesecake is so good and makes the perfect dessert (or breakfast, I won't tell) at the end of a delicious Keto meal! I can't wait for you to try it. If you love it as much as I do make sure you share with your friends on Facebook and Pin it to make again later.
Equipment
Ingredients
- 1 3 ounce box Sugar-Free Key Lime Jello
- 8 ounces Cream Cheese, softened
- 1 cup Water, boiling
Instructions
- Mix gelatin and water in a small bowl. Stir well until the gelatin in completely dissolved. You may need to reheat the water and gelatin mix in the microwave in 10 second increments to help the gelatin dissolve
- Using a whisk attachment on a stand mixer or hand mixer, beat the cream cheese until fluffy. Slowly pourin the gelatin mix and continue to whip until well incorporated
- Pour into4 small ramekins. Refrigerate for 2-3 hours until firm.
- Be sure to let the gelatin dissolve completely before moving to the next step.
- Add pie crust to this recipe by adding my Keto Pie Crust.
- Switch up the flavors of this Keto Cheesecake recipe by using different Jello packets.
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Nutrition
Originally Published March 13, 2014
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
Susan
This sounds yummy! Is there an alternative to the sugar-free lime jello? I don't use artificial sweeteners, but could add my own stevia.
Anita
Sugar free lime jello????? It may be yummy, but this cannot claim to be any kind of healthy.
Barb O
Hi, I bought ingredients to make this recipe but I am confused - the recipe calls for a 3 oz. box of jello - the only sizes I can find are 0.3 oz or 0.6 oz. Also - the recipe calls for 1 cup of boiling water and I see a note above that says to only use 1/4 of a cup of that water? Thank you in advance for your clarification!
URVASHI PITRE
It’s .3 oz for jello
Rebecca
Have you ever tried this with cream cheese vs yogurt?
Two Sleevers
Hmm you know I haven't. I wonder if it would mix and emulsify as easily as the yogurt does? If you try it will you let me know how it goes?
Kamela
What brand of unflavored protein powder do you use? I can't seem to fin that on here anywhere. I really don't want to taste it!!
Two Sleevers
I use NOW unflavored protein powder that I get from Amazon. Very little flavor
Stephanie
PS - can you clarify how much water to use? The ingredients say 1/4 Cup, but then the first direction says to heat 1/2 water - is that 1/2Cup water, or 1/2 of the 1/4cup (so 1/8th cup)? Maybe I'm overthinking it! 🙂
sleevers
Oops maybe I need to check my recipes more carefully! It's a total of 1/4 c water. Heat and pour out 1/4 c and that's all the water you need.
Stephanie
Awesome - thanks! I'm going to swing by the store this afternoon so I can make this!
sleevers
Would love to hear what you thought if it afterwards!
Stephanie
I made this last night (and am eating it for breakfast now, lol)! It's really yummy!
The only change I will make next time is to add the gelatin to the hot water in a small container and wisk/stir it in. I added the hot water to the gelatin in a large mixing bowl, and parts of it congealed. (I may have left it sitting for too long before adding the other ingredients.) It didn't affect the flavor at all, but there are some chunky, chewy bits that I'm guessing aren't really supposed to be there.
It's much fluffier than I was expecting - really good! I bought some cherry flavored jello also and will try it with that next!
My ramekins must be bigger than yours as I ended up with only 4 servings. I recalculated the nutritional info using my ingredients with 4 servings and it was 100 cals/20g protein - I'll take it!! 🙂
Thanks so much for the recipe!!
sleevers
Oh yay! I'm so glad you liked it. I have raspberry jello I can't wait to try it in. Send me a pic of your cherry one and I'll post it here for you with your name by if if you want 🙂
Stephanie
I made the cherry last night and had one for breakfast. It's good, but I do like the lime better! I'm thinking about trying to make it with unflavored gelatin and maybe pureed blueberries?
I try to stay away from fake sugars (which can be hard when also trying to stick to low-carb!) and processed food. But I have given myself permission on this journey to not worry about that as much! 🙂
sleevers
I wonder how well the blueberries would gel? I hear most acidic fruit doesn't gel well with plain gelatin but honestly I don't know. If you try it and it works, would you consider contributing to the blog with it? Send me a pic and the recipe and we can post Stephanie's blueberry yogurt protein dessert 🙂
Stephanie
Mmmm - this sounds yummy! I'm 5 months out from surgery and over the last month or so have mostly dropped the protein shakes/supplements and focused on eating whole food. I've never tracked anything (calories/protein) like it sounds like you do. I just tried tracking with My Fitness Pal and I only got in 40g of protein yesterday. Yikes! I think I'm supposed to be getting something like 80g a day? Unless that was just for right after surgery while on liquids. I'll have to ask for clarification at my next appointment! At any rate, this sounds good and I'm thinking I need to start adding more protein rich things like this back in!
sleevers
Stephanie the protein requirements are for the rest of our lives. I try really hard to get the protein from real food but even at 8 months out, I can only get 2-3 ounce of food at a time. Unless I supplement with a shake and a bar or so, I can't typically hit the 70-80 gms I try to get daily. 40 gms is definitely too low, I'm told. This is a delicious way to add some protein back in though!