A no bake lime cheesecake is the perfect solution for a summer dessert. You can even make these without the base to make them even quicker and lower in carbs. No what’s not to love about that.
No Bake Lime Cheesecake
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 cheesecake for dessert. The simple 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. I have made many
I have made many variations to this by using berry jelly instead and adding berries on top. It sets in the fridge after a few hours, so you can make it when time is short.
It can be made as one large no bake lime cheesecake, or in individual tea cups which set even faster. My most downloaded low carb cheesecake however, is my lemon cheesecake.
This sugar free and low carb No Bake Lime Cheesecake -it's one your children can make themselvesClick To TweetIf you don’t like the sweeteners used in most sugar free sachets, take a look at the lemon cheesecake because I use gelatine and stevia (or you can use your own sweetener of choice).
-
- Prepare The Base
-
- Pour The Hot Jelly Onto The Cream Cheese
-
- Set In The Fridge
No Bake Lime Cheesecake
No bake lime cheesecake is so easy because you don't even need a cheesecake base if you don't want to. Make it as one large serving or in individual tea cups.
Ingredients
Base
- 55 g butter melted
- 2 tsp granulated sweetener of choice or more, to your taste
- 25 g desiccated/shredded coconut unsweetened
- 100 g almond meal/flour
Cheesecake Filling
- 2 sugar-free box/sachet of jelly lime, see notes
- 500 g cream cheese full fat, not spreadable
- 1 lime zest and juice
Instructions
Base
-
Melt the butter and sweetener together.
-
Add the almond flour/meal and coconut, then press into a greased, lined, loose bottom flan dish. Refrigerate whilst making the topping.
Cheesecake filling
-
Dissolve both the jelly box/sachets together in 480ml / 2cups boiling water.
-
Slowly add the hot jelly into the cream cheese, add the lime zest and juice.
-
Using a stick blender with the blade attachment, blend the cream cheese and jelly together until smooth. It should be as thick as heavy cream.
-
Pour onto the prepared base, then refrigerate until ready to serve.
Recipe Notes
* Do not use spreadable cream cheese, it will not set.
* Sugar-Free jelly sachets - choose sachets which should make 500ml per sachet when prepared. I use 2 sugar-free lime jelly sachets and add only 480ml water in total to them both, which allows the jelly granules to dissolve but remain concentrated enough to set the cream cheese.
Some other sugar free cheesecakes you may like to try ::
-
- Low Carb Chocolate Swirl Baked Cheesecake
Subscribe to the FREE 1 week low-carb challenge and newsletter. Get instant access to the FREE eBook as a subscriber bonus. You are also agreeing to our Privacy Policy.
Liz says
What size pie plate or square baker is used? The mixture overflowed a 9″ pie tin (USA).
PATRICIA. EVANS says
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
Sonia Mehrotra says
Hi …. can you please specify the amt of jelly by weight…sachet sizes tend to vary by brand. Thanks..
Libby www.ditchthecarbs.com says
The recipe states “Sugar-Free jelly sachets – choose sachets which should make 500ml per sachet when prepared”.
Marie Barnes says
Sorry I found the amount of cream cheese. Thanks
Marie Barnes says
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.
Dorothy says
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.
Amy Barry says
I’d like to see a more natural way of flavouring this dessert (real lime juice and/or rind). Anyone try this?
Libby www.ditchthecarbs.com says
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.
Cathy says
I have a dairy allergy. Would goat cheese work instead of cream cheese?
Libby www.ditchthecarbs.com says
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.
Natalie Fletcher says
I need a gelatine free version of this please!
Vicki Swanson says
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 !
Libby www.ditchthecarbs.com says
Ha ha, licking the bowl clean is always a darn good sign of a recipe. Enjoy my friend 🙂
Tanya Edwards says
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.
Libby www.ditchthecarbs.com says
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.
Bev says
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!
Libby www.ditchthecarbs.com says
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.Ann Beck says
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?
Libby www.ditchthecarbs.com says
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.
heidi says
How long does it take to set, I think I over beat my cream cheese!
Libby www.ditchthecarbs.com says
Approximately 3-4 hours in the fridge.
kristina says
What are the macros per serving please?
Libby www.ditchthecarbs.com says
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 🙂
Jeanetta says
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!
Libby www.ditchthecarbs.com says
Desiccated/shredded/thread/dried/ are all variations of the same thing. I use shredded or Threads
coconut for my granola/muesli and desiccated or Shredded
for cakes as it is a finer grade.
Noni says
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 🙂
Sandy says
This looks yummy! I love a good, easy sweet treat. Thanks!
jay says
In the recipe for the base it calls for 1/4 cup coconut. Is this dessicated coconut, flour ? What form? Thanks
Libby www.ditchthecarbs.com says
Desiccated coconut, I’ll amend it 🙂