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    Home » Recipes » Low-Carb Keto Cheesecake Recipes

    No-Bake Lime Cheesecake (cheat's version)

    Published: Oct 30, 2013· Modified: Sep 24, 2021· By Libby Jenkinson May contain affiliate links.

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    Lime no bake cheesecake sliced with fresh limes
    hands pressing a cheesecake crust into a lined dish
    squeezed lime juice being poured from a squeezer
    various limes cut into various shapes on a white board
    lime cheesecake sliced and decorated with lime slices, on a white plate
    lime cheesecake sliced and decorated with lime slices, on a white plate

    A no-bake lime cheesecake is a perfect solution for a summer dessert. You can even make these without the base to make them even quicker and lower in carbs. Now, what's not to love about that?

    And at only 4.4g net carbs, this will please the lovers of high sugar cheesecakes too. It only takes 15 minutes to prepare!

    lime cheesecake sliced and decorated with lime slices, on a white plate
    EASY sugar-free no-bake lime cheesecake
    Jump to:
    • What is a no-bake cheat's cheesecake?
    • Which sweetener should you use?
    • How to prepare the cake tin
    • 📖 Recipe
    • 💬 Comments

    What is a no-bake cheat's cheesecake?

    A cheat's cheesecake (sugar-free version) is for those who are absolute beginners at living sugar-free and those who don't want to go to the trouble of making a traditional cheesecake with sugar (or no sugar sweeteners) and gelatin. You simply "cheat" the recipe and use a boxed jelly/jello instead.

    This is a great recipe to keep on hand for the summer months when you don't want the oven on but still want a lime cheesecake for dessert. The simple cheat's recipe for no-bake lime cheesecake is incredibly quick and easy, with the added bonus of being low carb, wheat-free, and no added sugar.

    How to serve cheesecakes

    This easy homemade recipe can be made as one large cheesecake, or in individual teacups which set even faster.

    You can even serve this cheesecake with or without the almond flour crust. By omitting the crust, it makes the cheesecake method even faster and with fewer carbs.

    lime cheesecake sliced and decorated with lime slices, on a white plate

    Which sweetener should you use?

    This is the "cheat's" version so you use the boxed jelly/jello. The sweetener they use will vary from brand to brand so be careful to read the nutrition label.

    If you don't like the sweeteners used in store-bought sugar-free jelly/jello, take a look at the lemon cheesecake because I use gelatine and erythritol which I prefer. Or you can use your own sweetener of choice if you use the gelatin method, rather than this jelly/jello boxed method.

    My most popular no-bake low carb cheesecake however, is my lemon cheesecake.

    How to prepare the cake tin

    hands pressing a cheesecake crust into a lined dish
    Preparing the tin for the cheesecake filling

    I prefer to use a loose bottom cake tin. I grease the bottom and sides with butter then line with baking parchment. Mix all the cheesecake crust ingredients together in a small bowl, then press with your fingers or the back of a small measuring cup.

    Press the almond flour crust onto the base of the tin then refrigerate for 1-2 hours. You can pour the cheesecake filling on top of the crust before the 2 hours have finished.

    How many limes do you need?

    various limes cut into various shapes on a white board
    Limes sliced ready to be juiced or used to decorate

    I like the lime flavour that comes with the lime jelly/jello, but I also like a kick of lime zest and lime juice. I like to add the juice and zest from 1 lime.

    I also like to sprinkle lime zest over the top of the cheesecake once it has set and add slices of lime too. You might prefer whipped cream piped across the edge of the cheesecake.

    squeezed lime juice being poured from a squeezer

    How long does it take for the cheesecake to set?

    The cheesecake take minimum of 2 hours to set in the fridge. The setting time will depend on which brand of jelly/jello you purchased, the temperature of your fridge and how efficiently your fridge cools.

    lime cheesecake sliced and decorated with lime slices, on a white plate

    📖 Recipe

    Lime no bake cheesecake sliced with fresh limes

    Keto Lime Cheesecake Recipe (No Bake)

    Please rate this recipe.

    4.1 from 23 votes
    Servings: 10
    NET carbs: 4.4g
    Author: Libby Jenkinson
    Prep Time 15 minutes
    Fridge time 2 hours
    Total Time 2 hours 15 minutes
    Category: Cakes and desserts
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. LCHF. Low Carb. No Sugars. Wheat Free
    Print
    No bake lime cheesecake is so easy because you can make this with or without the crust. Make it as one large serving or in individual tea cups.

    Calculate ingredients

    Adjust servings: 10
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    Ingredients

    Cheesecake Crust

    • ½ stick (55 g) butter melted
    • 2 tablespoon granulated sweetener of choice or more, to your taste
    • 1 ½ cup (150 g) almond meal/flour

    Cheesecake Filling

    • 2 sugar-free box/sachet of jelly lime, see notes
    • 1 lb (450 g) cream cheese full fat, not spreadable
    • 1 lime zest and juice

    Decorations (optional)

    • Lime zest
    • Whipped cream

    Equipment

    • Measuring cups and spoons
    • Mixing bowls
    • Stick Blender
    • Food processor

    Instructions

    Cheesecake Crust

    • Melt the butter and mix in the sweetener. 
    • Add the almond flour/meal, mix, then press into a greased, lined, loose bottom flan dish. Refrigerate whilst making the topping.

    Cheesecake filling

    • Dissolve both the jelly/jello box/sachets together in 500ml / 2 cups of boiling water.
    • Slowly add the hot jelly/jello into the cream cheese, add the lime zest and juice.
    • Using a stick blender with the blade attachment (or a food processor), blend the cream cheese and jelly/jello together until smooth. It should be as thick as whipped heavy cream.
    • Pour onto the prepared base, then refrigerate for 2 hours.

    Decorations (optional)

    • When the cheesecake is ready to serve (minimum of two hours in the fridge) decorate with whipped cream and lime zest.
    © Copyright Ditch The Carbs

    Notes

    • Do not use spreadable cream cheese, it will not set.
    • Sugar-Free jelly/jello sachets - choose sachets that should make 500ml (2 cups) per sachet when prepared. I use 2 sugar-free lime jelly sachets and add only 500ml (2 cups) boiling water to the 2 sachets/boxes, which allows the jelly/jello to dissolve but remain concentrated enough to set the cream cheese.
    Nutrition Facts
    Keto Lime Cheesecake Recipe (No Bake)
    Amount per Serving
    NET carbs
     
    4.4
    g
    Total Carbohydrates
     
    6.5
    g
    2
    %
    Fiber
     
    2.1
    g
    9
    %
    Sugar
     
    2.2
    g
    2
    %
    Protein
     
    6.6
    g
    13
    %
    Fat
     
    28.9
    g
    44
    %
    Sodium
     
    187.8
    mg
    8
    %
    Potassium
     
    70.8
    mg
    2
    %
    Vitamin A
     
    753.7
    IU
    15
    %
    Vitamin B1
     
    0.1
    mg
    7
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin B12
     
    0.1
    µg
    2
    %
    Vitamin C
     
    1.9
    mg
    2
    %
    Vitamin D
     
    0.4
    µg
    3
    %
    Vitamin E
     
    0.3
    mg
    2
    %
    Vitamin K
     
    1.8
    µg
    2
    %
    Calcium
     
    85.3
    mg
    9
    %
    Folate
     
    5.7
    µg
    1
    %
    Iron
     
    0.9
    mg
    5
    %
    Magnesium
     
    4.6
    mg
    1
    %
    Selenium
     
    1.2
    µg
    2
    %
    Zinc
     
    0.2
    mg
    1
    %
    % Daily Value*
    -
    Calories
    298.3
    * Percent Daily Values are based on a 2000 calorie diet.

    2,500 RECIPES - MEAL PLANS - COOKBOOKS

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    More sugar free cheesecakes you may like to try:

    • Berry cheesecake (Instant Pot recipe) + VIDEO
    • Key lime cheesecake (Instant Pot and oven) + VIDEO
    • Ginger and lime cheesecake (no-bake version)
    • Sugar-free mint cheesecake (no-bake version)
    • cheesecake served and sliced in front of an Instant Pot
    • Baked low-carb key lime cheesecake decorated with whipped cream and sliced limes
    • No-Bake Sugar-Free Ginger and Lime Cheesecake sliced and served with silver knife and fork
    • No-Bake Sugar-Free Mint Cheesecake drizzled with chocolate sliced and served on a white cake stand
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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Gail A Gibson

      March 29, 2022 at 9:41 am

      4 stars
      Me again. Poured it into the crust, totally liquid. Really did not want to waste all these expensive ingredients! I think your measurements are wrong because I have a lot of liquid that will not fit in this 9 inch crust! What a mess!

      Reply
      • Libby Jenkinson

        March 29, 2022 at 4:55 pm

        5 stars
        It depends on how tall your pie dish is. If you have any leftover cheesecake filling, you can always pour it into individual serving s=dishes such as ramekins or teacups for a quick and easy crustless cheesecake.

        Reply
    2. Gail A Gibson

      March 29, 2022 at 9:31 am

      4 stars
      Hi, I am making this cheesecake and it is super liquid. It is not like whipped cream. you can pour it. I used 2 cups boiling water and 2 packs of jello and one pound of cream cheese. You can pour it in a glass. How long should I beat this? Will it thicken up?

      Reply
      • Libby Jenkinson

        March 29, 2022 at 4:55 pm

        5 stars
        It should thicken up as it cools. I hope it is set for you in the end.

        Reply
    3. Mandy

      February 28, 2022 at 12:35 pm

      3 stars
      I do not understand some of your terms (I am in the UK) Is jello the same as unflavoured gelatin.I buy Gelatin in granules. How many teaspoons in a sachet?
      What is 'regular cream cheese' Is it something like Philadelphia cream cheese (which can be spread), or more like soft mozzarrella cheese.

      Reply
      • Libby Jenkinson

        March 06, 2022 at 10:17 pm

        Hi Mandy, Jell-O is a brand of powdered gelatin desserts that you add water to make what you and I would call jelly. I also buy gelatin granules and there will be directions on the side which are specific to your brand. For the brand I use (for example) 1 tablespoon will set 500ml hot water.

        Reply
    4. Michelle

      March 29, 2019 at 2:17 pm

      1 star
      This is NOT good! Too much gelatin. It's not creamy at all as a keylime pie should be. My search continues...

      Reply
    5. Liz

      April 29, 2018 at 12:39 pm

      What size pie plate or square baker is used? The mixture overflowed a 9" pie tin (USA).

      Reply
    6. PATRICIA. EVANS

      March 21, 2018 at 7:28 am

      Enjoyed reading your recipes for no name desserts. Making the like cheesecake today.all the reviews were very helpful. My kindle automatically gives choice of metric or is measurements great he l th a k you may

      Reply
    7. Sonia Mehrotra

      October 30, 2017 at 12:06 am

      Hi .... can you please specify the amt of jelly by weight...sachet sizes tend to vary by brand. Thanks..

      Reply
      • Libby www.ditchthecarbs.com

        October 30, 2017 at 2:27 pm

        The recipe states "Sugar-Free jelly sachets - choose sachets which should make 500ml per sachet when prepared".

        Reply
    8. Marie Barnes

      October 17, 2017 at 7:16 am

      Sorry I found the amount of cream cheese. Thanks

      Reply
    9. Marie Barnes

      October 17, 2017 at 7:14 am

      How much cream cheese do you use for this recipe? I am going to use lemon Jell-O and lemon juice instead, hope it turns out the same or tastes just as good.

      Reply
    10. Dorothy

      August 05, 2017 at 3:20 am

      Thank You.... You've just saved my weekend. I'm on low carb/no gluten and crashing into a wall. This will help get me back on track.

      Reply
    11. Amy Barry

      May 29, 2017 at 9:53 pm

      I'd like to see a more natural way of flavouring this dessert (real lime juice and/or rind). Anyone try this?

      Reply
      • Libby www.ditchthecarbs.com

        May 30, 2017 at 12:57 pm

        Yes you can make my lemon cheesecake. This is an early recipe and a "cheats cheesecake" if you will. I have improved it and made it with lemon and gelatine. Take a look. You'll love it.

        Reply
    12. Cathy

      February 22, 2017 at 4:33 am

      I have a dairy allergy. Would goat cheese work instead of cream cheese?

      Reply
      • Libby www.ditchthecarbs.com

        February 22, 2017 at 10:50 am

        I'm sorry, I'm not too sure. As long as the goats cheese is mild in taste and solid (not spreadable) it might just work. Maybe try with half the quantities in case it fails. I'd love if you could come back and let me know how it went.

        Reply
    13. Natalie Fletcher

      February 06, 2017 at 2:27 am

      I need a gelatine free version of this please!

      Reply
    14. Vicki Swanson

      February 03, 2017 at 11:06 pm

      Hello, I have just made this with the Mango and passionfruit jelly lite - decorated with frozen mango and waiting for it to set - the mixture tastes wonderful - if this works i will be in heaven as have virtually denied my self desserts for a long time - Thankyou Libby PS. licking the bowl clean !

      Reply
      • Libby www.ditchthecarbs.com

        February 07, 2017 at 2:29 pm

        Ha ha, licking the bowl clean is always a darn good sign of a recipe. Enjoy my friend 🙂

        Reply
    15. Tanya Edwards

      November 14, 2016 at 9:33 pm

      I've had trouble with cheesecakes ever since moving to the UK especially the no-bake ones, my favourite. Did you know cream cheese here is runnier? Any idea on how to combat this? - less water for the gelatin? more gelatin? blend less?? I haven't figured it out in years.

      Reply
      • Libby www.ditchthecarbs.com

        November 15, 2016 at 10:28 pm

        You can buy the regular cream cheese in the UK, you just have to hunt it down. I can't remember which supermarket I used to buy it from when I lived in the UK. M&S perhaps? Just make sure you don't buy the spreadable ones or low fat ones. If that's all you can find however, then yes, you would have to add more gelatine to the mixture.

        Reply
    16. Bev

      November 30, 2015 at 5:15 pm

      What is a jelly sachet? I'm in the states and that's not a term I'm familiar with. Could it be something like the Jello brand granules? Those are usually flavored (in both regular and sugar-free versions). Or is it something more like unflavored gelatin granules? Love your blog and the yummy recipes! I'm baking up some of those blueberry cheesecake squares as I type this!

      Reply
      • Libby www.ditchthecarbs.com

        November 30, 2015 at 9:45 pm

        Sorry, I really do need to learn to speak American 😉 I forget how jelly = jam for you guys so when I say jelly you would probably call it Jell-o? This is an example of Gelatin Sugar Free that may be equivalent.

        Reply
        • Ann Beck

          March 25, 2016 at 4:38 am

          thank you-yep that's our jello and we have Royal too. We have to learn English too since we're coming to you for help! It is english right?

          Reply
          • Libby www.ditchthecarbs.com

            March 29, 2016 at 9:50 am

            Kiwi English (I'm in NZ) 😉 I am learning so many American terms and brands so it's a two way street. Keep the US advice coming.

            Reply
    17. heidi

      November 08, 2015 at 5:46 am

      How long does it take to set, I think I over beat my cream cheese!

      Reply
      • Libby www.ditchthecarbs.com

        November 09, 2015 at 10:16 am

        Approximately 3-4 hours in the fridge.

        Reply
    18. kristina

      June 03, 2015 at 8:57 pm

      What are the macros per serving please?

      Reply
      • Libby www.ditchthecarbs.com

        June 04, 2015 at 1:17 pm

        Sorry this is a very early recipe before I calculated macros. I am slowly going through all my old posts and updating them. Until then, you can use MyFitnessPal using the brands you cook with 🙂

        Reply
    19. Jeanetta

      March 28, 2015 at 3:14 am

      What is desicated coconut? Can I grind regular coconut in the blender to make the equivilant? Also, what could be used instead of jelly packets? Can I just use lime juice instead? Thanks!

      Reply
      • Libby www.ditchthecarbs.com

        March 28, 2015 at 5:16 pm

        Desiccated/shredded/thread/dried/ are all variations of the same thing. I use shredded or thread coconut for my granola/muesli and desiccated or for cakes as it is a finer grade.

        Reply
    20. Noni

      February 03, 2015 at 5:47 pm

      Just made this, only used half the amount of jelly powder, that's all I had in the pantry, batter tastes amazing! It's setting in the fridge now 🙂

      Reply
    21. Sandy

      September 25, 2014 at 5:07 am

      This looks yummy! I love a good, easy sweet treat. Thanks!

      Reply
    22. jay

      September 08, 2014 at 5:25 pm

      In the recipe for the base it calls for 1/4 cup coconut. Is this dessicated coconut, flour ? What form? Thanks

      Reply
      • Libby www.ditchthecarbs.com

        September 09, 2014 at 9:04 am

        Desiccated coconut, I'll amend it 🙂

        Reply

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