No Bake Keto Lime Cheesecakes
This weekend is fourth of July and while we don't have a huge celebration planned ( thanks Covid ) we are planning on having some good food and family time. 

Good food for me means cheesecake or Key Lime Pie most of the time.  And when it's sugar free it usually means that it fits into my Keto lifestyle pretty easily.  Put them together and wow, you've just made my weekend. LOL 

These are super flavorful, cute, cool and refreshing, and just seem perfect for a family gathering.  They can be made days in advance because the whipped cream won't deflate thanks to the gelatin.  They are a mama's best friend when she's got a lot of mouths to feed.  Need more than 4-5 servings?  Just double, triple, or quadruple the recipe.  It's easily multiplied!  I hope that you enjoy! 

No Bake Keto Lime Cheesecakes
Makes 4-5 servings  ( 4 oz jars )


3/8 cup almond flour
1/2 tsp ground cinnamon
4 TBS unsalted butter

1. In a small bowl, combine the almond flour, cinnamon, and sweetner. Mix well.
2. Add melted butter then divide between the 4-5 4 oz jars or cups.  ( about 1/12 tablespoons each jar )
3. Press down to form the crust at the bottom of each jar

Stablized Whipped Cream:

2 tsp cold water
1/2 cups heavy whipping cream

1. In a small sauce pan, combine the gelatin and cold water; let stand to soften gelatin and allow it to bloom.
2. Place over low heat, stirring constantly, just until the gelatin dissolves.
3. Remove from heat, and allow it to cool while you whip the cream. 
4. Add the sweetener to the cream and whip until slightly thick. 
5. While beating the cream, slowly add the melted gelatin to the whipped cream. 
6. Whip at high speed until stiff. Set aside until filling is ready.  



6 ounces softened cream cheese
1/2 tsp dark vanilla  ( I know it's expensive, it's a huge bottle, lasts forever, and it's completely worth it! ) 
zest of 2 limes
juice of the limes ( about 1 1/2 tablespoons )
2 drops of lime essential oil 

1.  In mixing bowl, blend all of the filling ingredients with mixer until smooth and well combined. 
2. Fold in half of the stabilized whipped cream. 
3. Pipe or spoon filling over crust in each jar, dividing evenly between the jars. 
4. Top with the remaining whipped cream.  

Decorate with zest or pieces of lime as desired. 

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