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.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 10
Total Carbs: 5.6g
Fibre: 1.8g
Author: Libby Jenkinson



Cheesecake Filling



  • 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.


* 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.
Calories: 308kcal | Carbohydrates: 5.6g | Protein: 6.8g | Fat: 30g | Fiber: 1.8g | Sugar: 2.5g