Add the almond flour/meal, mix, then press into a greased, lined, loose bottom flan dish. Refrigerate whilst making the topping.
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.
When the cheesecake is ready to serve (minimum of two hours in the fridge) decorate with whipped cream and lime zest.
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.