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Sugar-Free No-Bake Lemon Cheesecake

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You have just stumbled upon my famous sugar-free no-bake lemon cheesecake, one of the top low-carb dessert recipes for the entire website. This easy low-carb cheesecake pretty much sums up what we all love – easy and healthy.

UPDATE – I have just added a new quick and easy cooking video, scroll below so you can make my sugar free no bake cheesecake for yourself tonight.

Sugar-Free No-Bake Lemon Cheesecake

The easiest low-carb cheesecakes I first made were my no-bake berry cheesecake and lime cheesecake. However, I wasn’t happy with the sweeteners they use.

WOW, a sugar free no bake lemon cheesecake - that's low carb and keto too!!! Check out the new cooking video, it's so easy to make. | ditchthecarbs.com

Sugar-Free No-Bake Lemon Cheesecake

I wanted to develop a sugar-free no-bake cheesecake using gelatine and my own choice of sweetener.

Where I once used Weight Watcher’s sugar-free jelly for the ease, simplicity, and convenience, I now take a few extra minutes and make this recipe using gelatine and sweetener.

I have to say that this sugar-free no-bake lemon cheesecake is my favourite cheesecake I have ever developed. It can be poured into one large dish to be served, or make individual ramekin dishes. Serve with whipped cream and thin slices of lemon.

WOW, a sugar free no bake lemon cheesecake - that's low carb and keto too!!! Check out the new cooking video, it's so easy to make. | ditchthecarbs.com

More Low-Carb Lemon Desserts 

  • Lemon meringue pie
  • Sugar free lemon bars
  • Lemon cupcakes
  • Lemon coconut cake
  • Baked lemon custard

Sugar free no bake lemon cheesecake. A simple and easy recipe to impress your guests. It is gluten free, grain free and no added sugar. See all the other no bake sugar free cheesecakes on ditchthecarbs.com | ditchthecarbs.com

Easy recipe for sugar free no bake lemon cheesecaek. SO simple it doesn't even need baking!!! And to top it off, it is gluten free, grain free and sooooo tasty. | ditchthecarbs.com
4.1 from 87 votes
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No Bake Lemon Cheesecake

If you don't want the oven on but would love to make a cheesecake, no bake lemon cheesecake is for you. 

Course Cakes and desserts
Cuisine Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free
Keyword Low-carb no-bake lemon cheesecake
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 slices
Calories 249 kcal

Ingredients

Cheesecake Base

  • 2 tsp granulated sweetener of choice or more, to your taste
  • 150 g almond meal/flour
  • 55 g butter melted
  • 50 g desiccated/shredded coconut unsweetened

Lemon Cheesecake Filling

  • 12 g powdered gelatine
  • 2 tbsp granulated sweetener of choice or more, to your taste
  • 200 ml boiling water
  • 200 ml cold water
  • 500 g cream cheese full fat (not the 'spreadable' variety)
  • 4 tbsp lemon zest
  • 2 tbsp lemon juice
Metric grams - US measurements

Instructions

Cheesecake Base

  1. Mix all the ingredients and press into a greased and lined pie/flan dish.
  2. Pop in the fridge while making the cheesecake filling.

Lemon Cheesecake Filling

  1. Pour the boiling water into a large jug and whisk in the gelatine powder. Whisk until all dissolved.
  2. Add the remaining cold water.
  3. Add the cream cheese, lemon zest, lemon juice and sweetener.

  4. Using a stick blender with the blade attachment, blend on a slow speed until smooth and lump free.
  5. Pour onto the prepared base.
  6. Refrigerate until set.

Recipe Notes

  • No added sugar - any sugar in the nutritional panel comes from the coconut, almonds and lemon juice.
  • Please taste the mixture before pouring into the dish. You will need to adjust the amount of sweetener according to YOUR tastes and depending on how sour your lemons are.
Nutrition Facts
No Bake Lemon Cheesecake
Amount Per Serving (1 slice)
Calories 249 Calories from Fat 212
% Daily Value*
Total Fat 23.5g 36%
Total Carbohydrates 5.2g 2%
Dietary Fiber 2.2g 9%
Sugars 2.1g
Protein 5.3g 11%
* Percent Daily Values are based on a 2000 calorie diet.

WOW, a sugar free no bake lemon cheesecake - that's low carb and keto too!!! Check out the new cooking video, it's so easy to make. | ditchthecarbs.com

Sugar-free no bake lemon cheesecake ingredients:

 

WOW, a sugar free no bake lemon cheesecake - that's low carb and keto too!!! Check out the new cooking video, it's so easy to make. | ditchthecarbs.com

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Comments

  1. Shirley Malar says

    February 4, 2019 at 9:20 pm

    Can you tell me how much water to remove from 1 cup to make it .8 cup?
    Sorry, but I don’t have a clue as to figure that out. I’ve never seen it before. :o)

    Reply
    • Libby www.ditchthecarbs.com says

      February 7, 2019 at 11:13 am

      Just measure 3/4 cup, it’s close enough 🙂

      Reply
  2. Carly says

    January 30, 2019 at 4:07 am

    Hiya, I’m in France and only liquid gelatine is available, would I use 12g still do you think? Thank you for your help in advance, I can’t wait to make this!

    Reply
    • Libby www.ditchthecarbs.com says

      January 30, 2019 at 10:20 am

      You would have to see how much 12g would set. You need enough gelatin to set 500ml liquid.

      Reply
  3. Anne-marie Mulligan says

    January 25, 2019 at 11:59 pm

    I can’t stop making this cheesecake. It is amazing. I’m in Australia and use the gram measure for the gelatin and the ‘gram’ measure for the water as well and it has worked every single time. I have given this to friends who are not following a low carb lifestyle and they say it is now their preferred cheesecake. I love how this has a mousse like quality to it. The adjustments I make to suit my own taste are:
    – add 1 tsp of ground cinnamon to the base
    – add a good pinch of salt flakes to the base
    – toast the shredded coconut
    – mill the xylitol to icing sugar consistency to incorporate easier and add twice as much if not more in the filling
    – increase the juice and zest
    – add 1 Tsp of vanilla bean paste to the filling
    – I ran out of cream cheese today so used 100 grams sour cream. I don’t think I’d use more than that.

    Thank you a thousand times for this amazing and simple recipe. Yet another easy, delicious and decadent recipe.

    Reply
    • Libby www.ditchthecarbs.com says

      January 28, 2019 at 9:54 am

      Hi Anne, what a wonderful recipe review, and I love your “tweaks” to the recipe. I am happy to know your carb-loving friends love it too -yay!

      Reply
    • Hannah says

      February 17, 2019 at 12:10 pm

      Do you bake the base, or just refridgerate?

      Reply
  4. Bryan says

    January 18, 2019 at 6:57 pm

    You had me at “no bake” haha this looks great, I’ll need to make time to make this recipe for the weekend, thank you

    Reply
  5. Katie says

    January 11, 2019 at 3:22 am

    Are there any substitutes for almond flour (allergy reasons) that would work?

    Reply
    • Libby www.ditchthecarbs.com says

      January 11, 2019 at 9:51 am

      I’m working on developing a coconut flour base at the moment – stay tuned!

      Reply
      • Pascale says

        January 30, 2019 at 3:18 am

        Bonjour Libby,
        Any luck with the coconut flour? I bought that flour yesterday because almond flour was ridiculously expensive at my local grocery store.
        Merci 🙂

        Reply
      • Anne-marie Mulligan says

        January 30, 2019 at 8:19 pm

        Is it just almonds? I’ve used hazelnuts. Also, i womder of a seed combination would work? Crush oe mill to a flour / meal.

        Reply
  6. aamy says

    December 31, 2018 at 9:22 am

    could i use mascarpone in stead of cream cheese

    Reply
    • Libby www.ditchthecarbs.com says

      January 1, 2019 at 10:08 pm

      Yes, I believe other reader’s here have used mascarpone with great success.

      Reply
  7. JHolt says

    November 20, 2018 at 3:54 pm

    SUPER tart and no flavor other than overwhelming lemon. I used Meyer lemons which has been a staple for lemon curd and other lemon cheesecakes but somehow this gelatin/lemon just didn’t taste good.

    Reply
    • Libby www.ditchthecarbs.com says

      November 20, 2018 at 10:01 pm

      I’m sorry to read this. Did you adjust the amount of sweetener to your taste? We are all on different parts of our sugar-free path and some may require more sweetener than others.

      Reply
  8. Cara Thurstans says

    September 28, 2018 at 11:17 pm

    Libby I just want to say THANK YOU for making these fab recipes and for sharing them free of charge… Greatly appreciated. I’ve just made this and it’s setting in the fridge now. Can not wait to try it.

    Reply
    • Libby www.ditchthecarbs.com says

      September 30, 2018 at 9:28 pm

      Cara, this is so kind. I absolutely love making these recipes and it gives me so much pleasure that you are enjoying them. 🙂

      Reply
  9. julie says

    July 2, 2018 at 9:37 am

    could I use half the amount of cream cheese – 250 grams – . would I then need to halve the gelatine

    Reply
    • Libby www.ditchthecarbs.com says

      July 2, 2018 at 6:36 pm

      If you ever want to change the quantities in my recipes, simply dial up how many servings you require, and the ingredient quantities will be calculated for you.

      Reply
  10. Stephanie Molsbee says

    May 21, 2018 at 11:19 pm

    What can be used in place of the shredded coconut, as we don’t like the coconut.

    Reply
    • Chan says

      August 29, 2018 at 11:17 pm

      I just omit coconut flour from the recipe. I don’t substitute or add more almond flour. Comes out perfect.

      Reply
  11. Jennifer says

    May 16, 2018 at 10:50 pm

    just wondering what i did wrong. the cake did set. is it possible 400ml water is too much?

    Reply
    • Libby www.ditchthecarbs.com says

      May 17, 2018 at 1:23 pm

      Check how much gelatine you added, and if it was in date or expired. 12g of gelatine will easily set the 400ml of water and the solid block of cream cheese is, well, solid so that should be firm too. Did you use soft cream cheese perhaps? It must be the solid regular cream cheese, not the spreadable type. I hope you managed to resurrect it somehow and enjoy it.

      Reply
  12. Lina says

    May 8, 2018 at 2:46 am

    Can i follow the recipe exactly but with sugar free flavored gelatine instead to make a flavored cheesecake??

    Reply
    • Shirley Malar says

      February 4, 2019 at 5:59 pm

      Has anybody tried this? Any hints on how to do it to make it work well?

      Thanks.

      Reply
  13. Chris P says

    May 4, 2018 at 9:17 pm

    My husband and I absolutely love this recipe. Sometimes I make 1 Cup of Lemon Sugar free jelly, let it cool and pour over the tope of the cheesecake to set… delicious!!

    Reply
    • Libby www.ditchthecarbs.com says

      May 5, 2018 at 1:26 pm

      I love that idea, I might just pinch that and do the same next time 🙂

      Reply
    • Shirley Malar says

      February 4, 2019 at 5:57 pm

      Do you mean Lemon Sugar-free ‘Jello’ (and not jelly)?
      Do you pour it over the cheesecake before it has set or after?
      I think I would like that.

      Thanks.

      Reply
      • Libby www.ditchthecarbs.com says

        February 7, 2019 at 11:03 am

        Jelly NZ/AUS/UK = Jello US, whereas in the US you call jelly what we would call jam.

        Reply
  14. Lori says

    April 23, 2018 at 2:22 pm

    I had some special guests for dinner tonight that are very carb conscious. So I wanted to make this for them. But I didnt have any almond flour. So I compromised….I omitted the crust all together and poured the cheesecake into solo cups. This recipe filled 5 9 oz. clear solo cups. I put whipped cream and lemon zest on them before serving. They were a hit!

    Reply
    • Lori says

      April 23, 2018 at 2:24 pm

      That is suppose to read 5- 9 oz. clear solo cups

      Reply
  15. Dana says

    April 5, 2018 at 3:20 am

    Ok…..I tried to read through all the comments but realized there was way too many! Lol….ok, but I did noticed that I’m not the only who had a bit of problem with the filling being way to watery….I usually always use the US measurements so when I read “4/5”, I thought it meant 4-5 cups of water. :-/ I re-read it and realized 4/5 (which I’ve never seen before in a receipe) was not 4 to 5 cups of water but a measurement within the 2 cups. Plus I saw the video too. Well, with my “I got this” attitude, I did save it as much as I could lol. My girl and niece both love it, so I did good after all lol. It’s not bad but next time I make it, I’ll make sure to read the instructions more carefully 🙂

    Reply
    • Libby www.ditchthecarbs.com says

      April 6, 2018 at 11:40 am

      Ahhhh, I can see how the confusion has arisen – thank you so much. I have amended the cups to show 0.8 cup = 200ml

      Reply
      • Laura says

        April 15, 2018 at 10:22 am

        Sorry not too sure where to ask a question do I hold you don’t mind me tagging under yours.
        May I ask if you can freeze it?

        Reply
        • Libby www.ditchthecarbs.com says

          April 17, 2018 at 12:15 pm

          I think it would be too delicate to freeze. I fear the cheesecake may split.

          Reply
        • Brewster says

          February 4, 2019 at 2:41 pm

          You are in luck – cheesecakes freeze incredibly well. To freeze, place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. … Thaw the cheesecake in the refrigerator overnight.

          credit to: https://www.rachaelray.com/2011/10/13/can-you-freeze-cheesecake/

          google (can be) your friend.

          BTW Libby, thanks heaps for this recipe!

          Reply
          • Libby www.ditchthecarbs.com says

            February 7, 2019 at 11:06 am

            Thanks for the awesome tip Brewster!! (and I’m glad you loved it)

      • Linda says

        May 8, 2018 at 2:02 pm

        Still doesn’t help. American measurement is 8 oz. To a cup, and we don’t have a measure for 8 tenths of a cup.we are left taking our 1 cup of cream cheese, dividing into 10 pieces and using 8 of them.:)

        Reply
      • Jaci says

        August 15, 2018 at 11:55 am

        HI
        I’m confused on the 8 measurement.
        Do you mean like an 8th of a cup?
        Not totally sure I have anything that has that measurement on it. About how many tablespoons would be then?
        I saw someone ask about alternatives for the coconut but didn’t see any answers. I’m interested too.. I don’t like coconut.
        Thanks for having this article out here for me to find. And big time thanks for having the American measurements too!

        Reply
  16. Kate says

    March 12, 2018 at 4:07 pm

    I just made this and it is SO nice!!! Set in the fridge in an hr. My kids loved it too. I added ground ginger to the base because I love the combination of lemon and ginger. I also added a bit more sweetener to the filling and tasted as I went. Definitely making this again and sharing the recipe with my friends. 💛

    Reply
  17. Anne says

    December 7, 2017 at 10:44 am

    Wondering can I actually do this crustless and if so can you tell me the nutritional facts I am trying to limit the carbs as much as possible

    Reply
    • Libby www.ditchthecarbs.com says

      December 10, 2017 at 4:15 pm

      Yes making this without a crust would work, and lower the carbs dramatically. I often make it without the crust and pour the cheesecake filling into little ramekin dishes or individual tea cups.

      Reply
  18. Kerri says

    November 26, 2017 at 5:50 am

    I wonder how much lemon extract I would use in this recipe? I have some lemon extract that I really need to use up!

    Reply
    • Libby www.ditchthecarbs.com says

      November 27, 2017 at 11:18 am

      Add to taste. Each lemon extract differs considerably in their “tartness” so I would hate to suggest an amount and ruin your cheesecake.

      Reply
  19. Lynne D McCurdy says

    October 27, 2017 at 9:56 pm

    I just found your website tonight; I’m really looking forward to trying this recipe! I make my own yogurt, and drain the whey out until it’s the consistency of cream cheese. I culture my yogurt for a full 24 hours, to allow the bacteria to eat all of the lactose (SCD Yogurt).
    Do you think my yogurt cheese could substitute for the cream cheese in this recipe?
    I’m having way too much fun on this site; it’s 2:00 am… I should be sleeping, not salivating over your recipes. 🙂

    Reply
    • Libby www.ditchthecarbs.com says

      October 28, 2017 at 6:04 pm

      Hey Lynne, I love that you are up at 2am browsing my website and recipes – that has to be a first here! Yes I’m sure your drained yoghurt would work as long as it has had enough of the whey removed, alternatively, add a little more gelatine to ensure it will set. I like to drain yoghurt and make Labna cheese – yummy. Enjoy working through my recipes, one at a time 🙂

      Reply
  20. Linda says

    September 30, 2017 at 9:27 pm

    This turned out really well and my hubby loved it, thank you. Made it exactly to the recipe but added 3 Tbsp lemon juice as I didn’t have enough rind. The extra rind would have enhanced the delicious lemony taste. Used 3 Tbsp of Xylitol as the sweetener. Thank you for creating this recipe. Will make again and might try baking the base too but was certainly nice enough as it was.

    Reply
    • Libby www.ditchthecarbs.com says

      October 1, 2017 at 10:13 am

      Hey thanks Linda, what lovely review. And I’m so glad you and your hubby loved it. I love everything lemon, which is probably why I can’t stop developing lemon recipes 😉

      Reply
  21. Sylvie says

    August 21, 2017 at 5:51 am

    Your recipe is fantastic!
    Perfect taste ans wonderful consistency!
    Thanks a lot!!

    Reply
  22. Julie says

    May 15, 2017 at 2:08 pm

    I see so many recipes that call for using an stick blender. Could I use my stand mixer with the whisk attachment instead?

    Reply
    • Libby www.ditchthecarbs.com says

      May 15, 2017 at 2:37 pm

      I guess you could use that, I have a big blender but can’t stand all the washing up so I use my stick blender for almost everything.

      Reply
    • Nancy says

      October 25, 2017 at 4:24 pm

      I used my stand mixer with the paddle and it worked great 👍

      Reply
  23. Lisa says

    May 14, 2017 at 9:56 am

    Hi, I just made this last night in preparation for Mothers Day, and I made a little one on the side to taste before dishing it up for my Mum. I had swapped out the sweetener in the filling and used honey instead. However it tastes a little too sour. I did taste the filling prior to putting it in the fridge and it tasted fine, but seemed to sour up after setting. Do you have any suggestions of what I can sprinkle over the top to counteract the sourness?

    Reply
    • Libby www.ditchthecarbs.com says

      May 15, 2017 at 10:18 am

      I always use some whipped cream with sweetener if something turns out a little sour, or not quite to my liking. This trick can save many low carb baking attempts. I wonder if it was the honey? I can’t vouch for how that behaves in the recipe or possibly changes with the lemon?

      Reply
      • Lisa says

        May 15, 2017 at 7:13 pm

        Thanks for your reply, I’ll have to use that idea in future. Because I needed it yesterday I ended up coming up with my own solution, which was grated dark chocolate with some more desiccated coconut sprinkled over the top and a swirl of honey with some cream drizzled over it. My mum absolutely loved it! Thank you for your recipe, I will definitely be using it in future

        Reply
  24. Darlene says

    May 12, 2017 at 9:41 pm

    Could the cheese cake filling Ben placed in a cupcake tin with cup cake liners? I have a nut allergy so don’t want the crust.

    Reply
    • Libby www.ditchthecarbs.com says

      May 15, 2017 at 10:15 am

      Yes that would be great. I often make these without the crust for a quick and easy dessert. I use little ramekin dishes, wine glasses or cupcake cases.

      Reply
  25. Timothy Figrolls says

    May 5, 2017 at 10:30 pm

    I’m so onboard with what you say about using coconut floor instead of almond! Can this recipe be made with coconut floor? May I suggest you add a tab on your website with coconut floor recipes? That would be fab!!

    Reply
    • Libby www.ditchthecarbs.com says

      May 8, 2017 at 11:37 am

      Fabulous idea. It would take some work but I will add it to my to-do list. Thanks for the suggestion 🙂

      Reply
  26. Mary says

    April 30, 2017 at 1:49 pm

    Hi Libby – just made this. My husband needed it to take to a weekend function and I was worried it wouldn’t set in time so I added some extra gelatin and put it straight in the freezer. It was mainly set in about 40 mins then I transferred it to the fridge. Might help others worrying about the setting time.

    Reply
    • Libby www.ditchthecarbs.com says

      April 30, 2017 at 3:02 pm

      Fabulous tips – thank you.

      Reply
  27. Sal says

    January 28, 2017 at 1:19 pm

    We love lemon cheesecake filling, but kids aren’t keen on the base of them. I’m having a go at this today to put into individual Tupperware snack cups to make them suitable to take to school as an alternative. Miss 12 is going to be in heaven!! Thanks, I’ll let you know how I go….

    Reply
  28. Zara says

    December 24, 2016 at 4:02 am

    Hi Libby. When you say “granulated stevia”, which one did you actually use? As you’ve got links to both Natvia & Swerve. I’ve never used artificial sweetener, so want to make sure I purchase the correct one. Many thanks.

    Reply
    • Libby www.ditchthecarbs.com says

      December 26, 2016 at 4:04 pm

      I use both interchangeably. Natvia is mainly used by my NZ/AUS followers and Swerve by my US followers which is why I show both. This post is my Ultimate Guide To Low Carb Sweeteners. It shows you which I use and which I avoid.

      Reply
  29. Fiona Kraiger says

    December 21, 2016 at 9:36 pm

    Fabulous recipe – so easy and came out really well. Can you advise if it’s ok to freeze it – my husband is concerned he will eat too much if he sees it each time he opens the fridge

    Reply
    • Libby www.ditchthecarbs.com says

      December 23, 2016 at 9:11 am

      Yes it can be frozen, in fact it might even taste nice as a frozen cheesecake if you don’t want to defrost it.

      Reply
  30. NicAnne says

    December 17, 2016 at 12:45 am

    I made this and turned it into a parfait for Thanksgiving – we found the amount of lemon a little overpowering so cut that back in subsequent batches and I subbed coconut flour for the ground almonds and ghee instead of butter. Another switch we’ve tried is leaving out the gelatin, sweetener, and lemon juice and using a sugar-free jello instead (raspberry cheesecake = delish). his is a great recipe to adapt as you wish. Thanks!!

    Reply
    • KdonnRN says

      March 19, 2017 at 2:24 am

      Did you use the entire box of sugar free jello when making this?

      Reply
  31. Andrew Robinson says

    December 13, 2016 at 9:02 pm

    It’s amazing in the 21st century that all these recipes that admittedly look yummy, without exception, have nuts as a substitute. Did no one get the memo that nut allergies are one of the biggest allergies out there….. so obviously not too many are really experimenting to come up with a Lo carb and nut fee cheesecake…

    Reply
    • Libby www.ditchthecarbs.com says

      December 14, 2016 at 10:33 am

      If you look at my recent recipes, most of them are made with coconut flour to help those with nut allergies.

      Reply
    • NicAnne says

      December 17, 2016 at 12:47 am

      We use coconut flour instead of the ground almonds. Came out great!

      Reply
      • Cathy says

        November 27, 2018 at 11:32 am

        How much coconut flour did you use pls?
        Thnx 😉

        Reply
    • Carlton Matthews says

      December 17, 2016 at 3:33 am

      Quit bitching about it, Andrew. Figure out the alternative yourself and stop being a little child. Whining like a little douche…

      Reply
    • Robin says

      May 2, 2017 at 1:01 am

      Feel free to not use this recipe that cost you nothing! It also costs you nothing to avoid being an ass.

      Reply
  32. Rebecca says

    October 23, 2016 at 6:36 am

    Beautiful recipe! I am coming to the end of an 8 week sugar quitting plan and looking for good recipes to help out with work morning teas and special occasions etc. I hadn’t had a lot of luck until I found this.

    It came out perfectly! I followed the exact recipe (only subbing rice malt syrup in at the same quantities as recommended for the stevia). It Set well, in about 3 hours.

    It does make quite a deep cheesecake, and I had a little left over topping which I just set in individual small ramikans.

    Definitely making this again!!

    Reply
  33. Thea Spranger says

    October 10, 2016 at 10:10 am

    I ended up with too much filling for my pie plate. It seems others have had that issue as well… I wonder if the crust could be baked? I think it would enhance the flavor.

    Reply
    • Libby www.ditchthecarbs.com says

      October 10, 2016 at 11:20 am

      Yes you can bake the crust, that would be lovely. I just can’t be bothered most times because I make this in the summer, and don’t want to turn the oven on. I’m wondering if my pie/flan dish is deeper than most? You can always pour the excess into little ramekin dishes for an individual portion, and lower in carbs because it will have no crust. That would be nice.

      Reply
      • Thea Spranger says

        October 10, 2016 at 3:54 pm

        That’s exactly what I did with the extra. 😉 Next time I’ll have to try my deep-dish pie plate. And I will definitely experiment with baking the crust! But I would love your suggestion for temperature and time. Thanks!

        Reply
        • Libby www.ditchthecarbs.com says

          October 10, 2016 at 5:07 pm

          I’m guessing you could bake the crust at 180C/350F for 15 minutes depending on your oven.

          Reply
          • Thea Spranger says

            October 11, 2016 at 5:34 am

            Thanks a bunch!

  34. Maree says

    September 20, 2016 at 1:03 pm

    All the lemon lovers liked this recipe!! I did modify it by using honey as we had someone not able to tolerate sugar alcohols. I also mixed the gelatine in 1/4 cup boiling water and replaced the rest of the water with 1 cup of cream that I had whipped and just folded that in. It set in under 3 hours. My daughter and another meal recipient would have liked the base thicker and my husband would have liked some chocolate shaved over the top. There was none left after 8 people demolished it. Thanks for the idea.

    Reply
    • Ronna Secker says

      September 27, 2016 at 7:19 am

      I didn’t find mine sweet enough or could barely taste any lemon. I used the lemon peel in the jar and it said that it is stronger than fresh so to use 1/3rd. Also when I added the Knox gemstone to the boing water it cobjeakwd right away so on the 3rd try I used 100 ml cold water first to dissolve it and then added the boiling water and the rest of the cold. What did you do to make it lemony?

      Reply
      • Libby www.ditchthecarbs.com says

        September 27, 2016 at 11:13 am

        Fresh lemons!!!

        Reply
  35. Carolyn says

    August 23, 2016 at 1:12 pm

    This is the very FIRST low carb dessert I have made and enjoyed. And I have tried a lot! This was really wonderful. I don’t have a hand/stick mixer so I just threw it all in a blender after dissolving the gelatin and gave it a few whirls. It was wonderful! It set perfectly in about 3 hours. I even love the crust. Thank you for a lovely recipe!!

    Reply
  36. Elkzabeth Atkinson says

    August 18, 2016 at 5:21 pm

    I’m interested that it worked for some people, as it certainly didn’t for me! I was going to halve the amounts, as I only needed it for four people. However, when I did this, there was about 4 tablespoons of base mixture – not enough to cover my small baking tray. So I doubled that again, to get back to the original quantity, which was just about enough. There was gallons of topping – so much so that I had to discard some of it. I would say the original quantity gives enough base for two and enough topping for eight. Then it wouldn’t set, so I had to pour it out, whisk in more gelatine and put it in the freezer until it froze. It didn’t taste very nice – not lemony enough, and the following morning, in the fridge, it remained set,mbitnlpts of liquid came out of it. What a disaster – I’m glad I was cooking it for good friends!

    Reply
    • Libby www.ditchthecarbs.com says

      August 19, 2016 at 10:42 am

      I cant understand how you only got 4 tbsp of base when it is over 250g of ingredients, even if you halved it there would still be enough for a base. As for the topping the cream cheese must be full fat and solid and the water/gelatine mix dilutes it to be light and the gelatine sets the water. Did you use a stick blender to make sure it was smooth and completely mixed?

      Reply
  37. Beneficial says

    May 16, 2016 at 8:41 am

    The worst recipe! Disgusting! Didn’t set, just everything you don’t want!

    Reply
  38. Kayla says

    February 8, 2016 at 10:07 pm

    Update:
    Set perfectly in just under 4 hours ! Although I found I put way too much lemon juice (2 lemons) and was too tart, will put less next time. But all around amazing recipe !

    Reply
  39. Kayla says

    February 8, 2016 at 6:15 pm

    Have just made this, worried about the consistency of the filling when I was pouring it in it was like soup. Will update when it’s set 😘

    Reply
  40. Antoinette says

    January 30, 2016 at 4:17 am

    Not sure what happned…but my mixture is like soup. I have now added another 2 tsp gelatine andput back in the fridge hoping it will set. 400ml water seemed a bit excessive? Or maybe the gelatine in South Africa is weak! lol.

    Reply
    • Libby www.ditchthecarbs.com says

      February 3, 2016 at 11:11 am

      Read the instructions that come with your gelatine but generally 3 teaspoons will easily set 500ml liquid. It does end up with the consistency of double cream before setting, but I have never had a failure of this recipe. Did it set in the end? It takes a few hours.

      Reply
  41. Nicole says

    January 30, 2016 at 3:45 am

    Thank you so much for this recipe! I just made it for a work function and my co-workers absolutely RAVED about these. I altered the recipe slightly for convenience, as I use standard measurements, and to use ingredients I had on hand. See below:

    7oz. almonds, ground in a food processor
    4 T butter
    1 packet Splenda
    1/8 t ground ginger, per your suggestion in a previous comment 🙂

    1 packet lemon sugar-free Jello (2 cup yield)
    3/4 cup boiling water
    3/4 cup cold water
    2x 8oz. blocks of cream cheese
    zest of one lemon
    pinch of salt
    1 packet Splenda

    I lined an 8×8 glass baking dish with parchment paper, pressed the crust into the bottom, filled with cream cheese mixture, set overnight, and cut into 16 squares. Given the size of the dish used, I’ll probably make less crust next time.

    Again, I cannot thank you enough. My co-workers are already begging me to make this again.

    Reply
    • Libby www.ditchthecarbs.com says

      February 3, 2016 at 11:18 am

      Wow Nicole, I can’t thank you enough for this amazing review. I sure need this today. I have another couple of cheesecakes which are similar to yours using a packet of sugar free jelly for convenience (I just shy away from those sweeteners now) so take a look at my lime cheesecake and raw cheesecake. Another work morning tea perhaps? Thanks for your recipe and amazing lovely comment. Libby 🙂

      Reply
    • J brown says

      July 17, 2016 at 3:01 pm

      The recipe mod with the 3/4 cup hot water and 3/4 cup cold water with sugar free jello is versatile. I have made it with sugar free lime jello and fresh lime juice and zest. The best one is with strawberry SF jello and fresh strawberries. Just use Nicole’s recipe with the 2 bricks of cream cheese and the water and stevia and fresh strawberries and whip it with a hand mixer. Leave it in the bowl and chill for a few hours and scoop it out in a dish with some whipped cream. Lemon SF jello with fresh blueberries is also a home run. The base is always the same, water,jello,stevia,fruit of choice and cream cheese. Best sugar free dessert.

      Reply
  42. Susie says

    January 13, 2016 at 8:03 pm

    Definitely going to make this over the weekend…I love everything lemon! Instead of 3 tsp gelatin and 2 TBSP sweetener, I’ll instead use 3 TBSP sugar free lemon instant pudding. Maybe even cut the zest and juice in half, too.

    Reply
  43. charlene says

    December 25, 2015 at 7:47 am

    How risky am i????? I never made this before but decided to double to recipe and pour into a 9×13 lasagna bowl and hope I can cut in to squares. Praying it comes out delicious!

    Reply
    • Libby www.ditchthecarbs.com says

      December 29, 2015 at 8:32 pm

      Living life on the edge – I like it 😉

      Reply
  44. debra says

    November 29, 2015 at 9:01 pm

    just made this using lime jelly and I made the base with Almonds and Brazil nuts cant wait to taste it when it sets

    Reply
    • debra says

      November 30, 2015 at 7:48 pm

      ok update OMG this was amazing took some to work and all the girls loved it going to make this again Thank you for the recipe

      Reply
      • Libby www.ditchthecarbs.com says

        November 30, 2015 at 9:35 pm

        Ya hoo! I love hearing this. Any requires for the next flavour I need to develop?

        Reply
        • linscreations says

          August 14, 2017 at 3:29 am

          would love a strawberry or any other berries flavor?

          Reply
    • Tracy says

      December 20, 2015 at 5:02 am

      Hi I have just made the cheesecake and put it in the fridge to set, would love to make it for xmas as well could you please tell me how long it would last in the fridge and can you freeze it thanks 🙂

      Reply
      • Libby www.ditchthecarbs.com says

        December 24, 2015 at 10:04 am

        Tracy I think it may be too delicate to freeze (and mine never stays around for long enough to have leftovers) but it will stay fresh in the fridge for 3 days.

        Reply
  45. Angie Hartnett says

    November 26, 2015 at 11:11 pm

    Hi Libby, I am just wondering about the base of the cheesecake… I HATE coconut and wondered could I replace the 50g with additional almond flour? Or, do you not really taste the coconut that much? Thank you, Angie

    Reply
    • Libby www.ditchthecarbs.com says

      November 27, 2015 at 6:30 pm

      For sure. Just have a play around with the amount of butter you may need as almond flour is more absorbent than desiccated coconut so you may need just a little extra to help it to bind and set.

      Reply
  46. Annelize Smith says

    October 11, 2015 at 1:46 am

    My daughter si vegetarian – is it possible you can develop something like this cheesecake – without gelatine? PLEASE? It is delicious!

    Reply
    • Libby www.ditchthecarbs.com says

      October 13, 2015 at 10:49 am

      Great suggestion, I’ll see what I can come up with 🙂

      Reply
    • Jacinta says

      January 18, 2016 at 2:10 pm

      Just wanted to say I am vegeterian and I found something called “jel-it-in” a vegetarian alternative in Woolworths. It works exactly the same way and the cheesecake turned out fantastic.

      Reply
      • Libby www.ditchthecarbs.com says

        January 19, 2016 at 9:48 pm

        Brilliant Jacinta! Thanks for the awesome tip. I’m always on the look out for alternatives for ingredients that aren’t suitable for readers for various reasons. Thanks for sharing “jel-it-in” (P.S. Love that name)

        Reply
  47. wholefoodie14 says

    August 27, 2015 at 9:07 pm

    Hi I was wondering how many sheets of gelatine do you need if you don’t have powdered gelatine?

    Reply
    • Libby www.ditchthecarbs.com says

      August 28, 2015 at 9:16 am

      3 tsp gelatine allows 500ml liquid to set as a jelly. The cream cheese (original, not spreadable) is already firm so the 500ml jelly allows it to set to a light consistancy. So read your gelatine sheets (they all vary slightly) and see how many are required to set 500ml liquid.

      Reply
  48. leisa johnson says

    August 24, 2015 at 11:56 am

    Hi Libby could you tell me the carb value of the base?I’ve never like the bases in cheesecakes or pies but would love to make your cheesecake for dessert.

    Reply
    • Libby www.ditchthecarbs.com says

      August 24, 2015 at 1:53 pm

      Almonds and coconut give the most of the carbs for this recipe so by not having the base reduces them immensely. I always ask readers to use MyFitnessPal or cronometer.com to work out your own values with your own brand of ingredients you have bought as they vary so widely. My values are as a guide only. You can easily make the cheesecake only and set it in teacups or ramekin dishes. I like your idea. Lower in carbs, cheaper and easier.

      Reply
  49. Kirk Bloomer says

    June 17, 2015 at 6:43 pm

    I think two tbsp of powdered gelatine was too much and I’ll use a little less next time. Was a bit too well set. And (rookie mistake) waited too long before pouring the mixture into the base and it set a bit. Might also use a little less sweeter in the base too.

    Reply
    • Sharon says

      June 20, 2015 at 5:56 am

      It actually says 3 teaspoons

      Reply
    • Antoinette says

      January 30, 2016 at 4:19 am

      how weird…my 3 tsps didnt work AT ALL! i have now added 2 more tsp!! so ive put 5 tsps and still waiting for it to set.

      Reply
      • Libby www.ditchthecarbs.com says

        February 3, 2016 at 11:13 am

        You posted this 2 minutes after the first comment – no gelatine sets that fast! Sending you some magic gelatine across the internet 😉

        Reply
        • Antoinette says

          February 3, 2016 at 6:57 pm

          I might have posted the comment at a certain time…but i made the cheesecake hours before i was posting.

          Made at about 11am…posted at about 5pm. BUt added 2 more teaspoons and mixed it up and by 9pm it was ready to eat.

          Reply
          • Libby www.ditchthecarbs.com says

            February 4, 2016 at 12:04 pm

            Brilliant. I’m so happy it set 🙂

  50. Wendy says

    May 24, 2015 at 7:35 pm

    First time I’ve made a cheesecake! Super easy and delicious! Thanks Libby. I will definitely be making this again.

    Reply
    • Libby www.ditchthecarbs.com says

      May 25, 2015 at 11:31 am

      I’m so glad you enjoyed it Wendy. It is becoming a really popular recipe here, especially when it is served to the unsuspecting sugar lovers 😉

      Reply
  51. dustyscleaningandhomeservices says

    May 5, 2015 at 8:50 am

    if I use the sugar free jelly, do i follow the recipe and use 3tsp?

    Reply
    • Libby www.ditchthecarbs.com says

      May 5, 2015 at 9:51 am

      If you use the sugar free jelly, you can do away with the gelatine and stevia altogether. You must use enough sugar free jelly that would set 500ml. Dissolve the sugar free sachet in the 200ml boiling water as per the recipe. Once the cheesecake mixture is made, taste it and add more stevia if required as it may not be sweet enough.

      Reply
  52. Brenda says

    April 20, 2015 at 11:51 pm

    I love this cheesecake, and I love your site Libby! I make a half quantity and it does take 3-4 hours to set… I actually use a little more gelatine. I get six modest serves so that’s dessert taken care of for a week! (I keep it covered in the fridge.)

    I’ve made it four times now, and one time I substituted 2 Tb cocoa for the lemon rind/juice. The resulting chocolate cheesecake was gorgeous too!

    Reply
    • Libby www.ditchthecarbs.com says

      April 21, 2015 at 10:42 am

      Hey thanks Brenda. It’s so nice to hear how people are getting on. I’m getting a lot of great feedback on this recipe. I love your idea of the chocolate cheesecake. Thanks.

      Reply
    • Coralie Godwin says

      October 12, 2015 at 1:23 pm

      Just made a half batch.. was wondering how long it would take to set (have done 6 individual ones.. thanks for this post 🙂

      Reply
      • Libby www.ditchthecarbs.com says

        October 13, 2015 at 10:38 am

        The whole cheesecake takes about 4 hours to set, so I would estimate 2-3 hours for half the recipe.

        Reply
  53. Jayne says

    April 5, 2015 at 8:12 pm

    Ever thought of using marscapone instead? No need for the gelatine. This is a recipe I’ve used for over 20 years. I’ve now replaced the biscuits with your base and the sugar with stevia. So easy and no messing about with gelatin:

    Mascarpone & Lime Torte

    Delicious and sophisticated dessert with amazing flavours

    Total time: 45 minutes
    Serves: 6

    Ingredients

    200g ginger snap biscuits, crushed
    50g butter, melted
    2 x 250g tubs of mascarpone cheese
    40g icing sugar, sifted
    finely grated zest and juice of 2 limes
    To decorate:
    50g deluxe dark chocolate
    50g caster sugar
    a few grapes
    Method

    Mix together the crushed biscuits and melted butter and press into the base of a 18cm spring sided, or loose bottomed cake tin.
    Place the mascarpone, icing sugar, lime zest and juice in a bowl and beat together. Spread over the base. Chill for 30 minutes.
    To decorate, melt the chocolate as per pack instructions. was and pat dry soem rose leaves. Pull the underside of the leaves along the melted chocolate until coated. Allow leaves to dry coated side up.
    Meanwhile to frost the grapes, dip in water, shake off the excess and coat with caster sugar.
    Then carefully peel away each rose leaf starting at the stem and arrange with the grapes on top of the torte,

    Reply
    • Libby www.ditchthecarbs.com says

      April 7, 2015 at 5:33 pm

      That looks like a beautiful recipe. The reason I use cream cheese so much more than Mascarpone is that it is so expensive here. I’ll keep an eye out for when it is on ‘special’ and make you recipe. Thank you so much for sharing it. 🙂

      Reply
  54. Greg says

    April 5, 2015 at 7:09 am

    Roughly how many hours does this take to set? Its been in the fridge for three hours and its still really runny

    Reply
    • Libby www.ditchthecarbs.com says

      April 5, 2015 at 7:21 am

      If made as a large cheesecake should take 4 hours, last night I made them as individual cheesecakes and they took an hour.

      Reply
  55. Andrea Betts says

    March 29, 2015 at 4:48 am

    This was amazing, I done a mixture of almond and macadamia nuts for the base. My pis dish wasn’t deep enough for the filling so I poured some if the topping into two glasses and and had two extra mousse puddings .. Yum, thank you 🙂

    Reply
  56. Jeanetta says

    March 28, 2015 at 3:27 am

    Can I leave off the crust for this to be suitable for Atkins induction? Also, can I use lime juice instead of lemon juice for a “key lime” pie? Thanks!

    Reply
    • Libby www.ditchthecarbs.com says

      March 28, 2015 at 5:10 pm

      Absolutely. That would make for a great key lime pie. Thanks for the suggestion.

      Reply
      • Maryanne says

        July 20, 2015 at 6:30 am

        I actually found the crust to be very bland, I couldn’t stomach the taste 🙁 but the filling is delicious!

        Reply
        • Libby www.ditchthecarbs.com says

          July 20, 2015 at 2:09 pm

          You could put some lemon zest in the base, or add more sweetener. Maybe some ginger? That would go well with lemon.

          Reply
          • Brenda says

            July 20, 2015 at 8:32 pm

            I usually add cinnamon — ½ tsp for the half quantity cheesecake I make. Yummy.

  57. Lisa says

    March 24, 2015 at 12:18 pm

    I have just started to “ditch the carbs”. I have a huge sweet tooth and thought that I would make this cheesecake to give me a “treat” when I needed it. Originally the cheesecake tasted very sour to me, but over the few days that I have been eating this cheesecake, I have grown to really like it’s tartness. I added quite a bit more lemon zest and juice (2 more lemons than in the recipe). Thank you so much for your website, I can’t wait to make more recipes!

    Reply
  58. Kobus Beukes says

    March 23, 2015 at 2:22 am

    the amount of stevia required in this recipe is too much.

    Reply
    • Libby www.ditchthecarbs.com says

      March 23, 2015 at 10:49 am

      Did you use granulated stevia? I always state “granulated stevia, or sweetener to taste” as sweet taste is incredibly personal and individual.

      Reply
  59. sam says

    March 22, 2015 at 2:57 am

    How long does this take to set? It’s so runny I’ve never made a cheesecake so liquidy before!

    Reply
    • Libby www.ditchthecarbs.com says

      March 23, 2015 at 10:50 am

      It usually takes a few hours in the fridge. The gelatine will set it nicely.

      Reply
  60. jo says

    March 14, 2015 at 3:09 pm

    is ground almonds the same as almond meal? Or do you grind your own almonds?

    Reply
    • Libby www.ditchthecarbs.com says

      March 16, 2015 at 11:04 am

      Almond meal is the same as ground almonds, they contain the almond skins (the little dark flecks you see) and coarse. Almond flour have had the skins removed and is finer and more expensive. You could make your own if you have a powerful enough blender. Just don’t blend them too much otherwise you will end up with almond butter 😉

      Reply
  61. jo says

    March 11, 2015 at 5:25 pm

    do you grind your own almonds or can you use almond meal? (Or is that too fine?)

    Reply
    • Libby www.ditchthecarbs.com says

      March 12, 2015 at 9:09 pm

      I buy the ground almonds but if your blender is powerful enough you can make your own.

      Reply
  62. Navitha says

    March 11, 2015 at 4:28 pm

    We don’t eat gelatin. Can it be substituted with Agar Agar? What would the measurement be? Thanks

    Reply
    • Libby www.ditchthecarbs.com says

      March 12, 2015 at 9:10 pm

      I’m sure you could use agar agar. I don’t know what the measurement would be but use enough to set 500ml of water would be sufficient.

      Reply
  63. Jan says

    March 11, 2015 at 12:33 pm

    I just love cheesecake, another great recipe, thanks..

    All the best Jan

    Reply
  64. Kirstie says

    March 11, 2015 at 11:20 am

    What size dish would you recommend using for a large cheesecake?

    Reply
    • Libby www.ditchthecarbs.com says

      March 11, 2015 at 11:32 am

      24cm or 9 1/2 inches pie dish 🙂

      Reply
      • Dai Jiawen says

        July 23, 2015 at 4:29 pm

        Hi Libby!

        Great recipe! just to confirm for your recipe is for a 9.5 inch pie dish?

        And… do you think I can use coconut flour instead of shredded coconut?

        thanks!

        Reply
        • Libby www.ditchthecarbs.com says

          July 24, 2015 at 10:14 am

          Correct it is a 9.5 inch across pie dish (I just went and measure it again). No you can’t interchange coconut flour and desiccated coconut, totally different properties and volumes used. If you don’t like coconut, maybe try my other pie crust made with almonds, just remove the salt and pepper, add some stevia and lemon zest to make it applicable to this recipe.

          Reply
          • Dai Jiawen says

            July 24, 2015 at 4:29 pm

            thanks 🙂

  65. katie says

    March 11, 2015 at 10:51 am

    I am allergic to coconut. Do you have a substitute or do u absolutelyhave to have it?

    Reply
    • Libby www.ditchthecarbs.com says

      March 11, 2015 at 10:58 am

      No. You can actually delete the coconut if you like, just add more ground almonds instead to make up the volume and the correct consistency.

      Reply

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