Zesty No-Bake Keto Lime Cheesecake Bars
This recipe first appeared on reddit.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Suki on SeeMeCook
Refreshing no-bake cheesecake bars with a buttery almond-flour crust, creamy lime-zested filling, and a light whipped-cream topping. They are low-carb, keto-friendly, and served chilled after setting in the refrigerator.
- Time
- 4 hours
- Equipment
- Oven and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Tree nuts and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Crust
Gelatin
- 30 g
- 9 g
- 30 g
Cheesecake Filling
- 60 g
- 65 g
- 2 g
Whipped Topping
- 180 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 1.01 kg before cooking, which is about 65 g per serving.
Steps
Make the Crust
Line an 8×8-inch baking dish with parchment paper, leaving enough overhang on two sides to lift out the finished cheesecake. Soften the butter and cream cheese before beginning.
Add the almond flour and softened butter to a food processor. Pulse until the mixture forms moist, crumbly bits and the butter is evenly distributed.
Transfer the crust mixture to the prepared dish. Press it firmly and evenly over the bottom, using the bottom of a glass or a spatula to compact it into a uniform layer.
Bloom the Gelatin
Sprinkle the unflavored gelatin over the cold water in a small bowl. Let it stand for about 5 minutes, until the gelatin has absorbed the water and softened.
Add the hot water to the bloomed gelatin. Stir until the gelatin is completely dissolved and the liquid is smooth, with no visible granules.
Prepare the Filling
Place the softened cream cheese in a mixing bowl or blender. Blend until completely smooth, scraping down the sides as needed so no lumps remain.
Add the dissolved gelatin, 60 ml heavy cream, low-carb sweetener, and 1 teaspoon lemon or lime zest to the cream cheese. Blend again until the filling is fully smooth, creamy, and evenly combined.
Assemble
Spoon the cheesecake filling over the almond crust. Gently spread it into an even layer, taking care not to disturb the crust.
Refrigerate the cheesecake for at least 3–4 hours, until the filling is fully set and firm enough to slice.
Make the Topping
Once the cheesecake has chilled, add the 180 ml heavy cream and powdered low-carb sweetener to a clean mixing bowl. Whip until light, fluffy, and able to hold soft peaks.
Spread the whipped topping evenly over the chilled cheesecake layer. Sprinkle with additional lime zest if desired.
Slice and Serve
Use the parchment overhang to lift the cheesecake from the dish. Cut it into 16 bars and serve chilled.
Notes
The source states approximate macros per bar for 16 bars: 226 kcal, 23 g fat, 4 g protein, and 2 g net carbs. Keep refrigerated and serve chilled. The quantity of optional garnish zest is not specified.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 211
- Protein
- 8 g
- Carbs
- 9 g
- Fat
- 20 g
- Fiber
- 1 g
Where the calories come from
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