I’ve had the munchies for some key lime or lemon dessert for a few weeks. Finally got around to doing this no bake key lime cheesecake this past weekend. Crust is a simple no bake crust. 1 1/2 cups almond flour , 4 T Swerve and a half cup melted butter. Combine and press into a 9” pie pan. Refrigerate for an hour. Filling is two steps. First blend 3 8oz blocks of room temp cream cheese until creamy. Add 1 1/2 cups of confectioners Swerve, 1/4 cup key lime or lime juice , zest of one to two limes to your taste. I use 2. 1t vanilla and mix until smooth. I do add about 4-6 drops of green food coloring here as I like it to have that color. Set aside and then whip 3/4 cups of ice cold heavy whipping cream until you have nice stuff peaks. Fold the two together gently until well mixed and fill the pie shell. Refrigerate for a good 5-6 hours. I like to par freeze it to slice. You will likely have a cup or so of filling left over. Great for dipping or just making cheesecake cups. Not my best pic here but man it’s so tasty! Despite the high amount of cream cheese it’s tart and refreshing . Ty out can convert this to non keto by using a standard graham cracker crust and subbing back to standard sugars. Thanks for looking
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