Zesty No-Bake Keto Lime Cheesecake Bars

Ingredients

• 1 cup almond flour
• 4 tbsp butter (softened)
• 2 tbsp cold water (For blooming the gelatin)
• 1 tbsp unflavored gelatin
• 2 tbsp hot water (For dissolving the bloomed gelatin)
• 16 oz cream cheese (softened)
• 0.25 cup heavy cream (For the cheesecake filling)
• 0.333 cup low-carb sweetener (For the cheesecake filling; use a granulated keto-friendly sweetener)
• 1 tsp lemon or lime zest (For the cheesecake filling)
• 0.75 cup heavy cream (For the whipped topping)
• 2 tbsp powdered low-carb sweetener (For the whipped topping)
• lime zest (Extra zest for garnish, optional; amount to taste)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Add the hot water to the bloomed gelatin. Stir until the gelatin is completely dissolved and the liquid is smooth, with no visible granules.

6. 6

   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.

7. 7

   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.

8. 8

   Spoon the cheesecake filling over the almond crust. Gently spread it into an even layer, taking care not to disturb the crust.

9. 9

   Refrigerate the cheesecake for at least 3–4 hours, until the filling is fully set and firm enough to slice.

10. 10

    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.

11. 11

    Spread the whipped topping evenly over the chilled cheesecake layer. Sprinkle with additional lime zest if desired.

12. 12

    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 per serving

• dessert
• no-bake
• keto
• low-carb
• gluten-free
• vegetarian
• chilled
• make-ahead