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!
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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.
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
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?
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.
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.
📖 Recipe
No Bake Lime Cheesecake (cheat's version)
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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
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.
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.
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)
Michelle
This is NOT good! Too much gelatin. It's not creamy at all as a keylime pie should be. My search continues...
Liz
What size pie plate or square baker is used? The mixture overflowed a 9" pie tin (USA).
PATRICIA. EVANS
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
Hi .... can you please specify the amt of jelly by weight...sachet sizes tend to vary by brand. Thanks..
Libby www.ditchthecarbs.com
The recipe states "Sugar-Free jelly sachets - choose sachets which should make 500ml per sachet when prepared".
Marie Barnes
Sorry I found the amount of cream cheese. Thanks
Marie Barnes
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
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
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
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
I have a dairy allergy. Would goat cheese work instead of cream cheese?
Libby www.ditchthecarbs.com
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
I need a gelatine free version of this please!
Vicki Swanson
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
Ha ha, licking the bowl clean is always a darn good sign of a recipe. Enjoy my friend 🙂
Tanya Edwards
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
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
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
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
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
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
How long does it take to set, I think I over beat my cream cheese!
Libby www.ditchthecarbs.com
Approximately 3-4 hours in the fridge.
kristina
What are the macros per serving please?
Libby www.ditchthecarbs.com
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
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
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
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
This looks yummy! I love a good, easy sweet treat. Thanks!
jay
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
Desiccated coconut, I'll amend it 🙂