These Sugar Free Lime Cheesecake Jars are quick and easy and take less than 30 minutes. The filling has a perfect balance of sweetness and a smooth lime flavour atop a simple crumble of dates and walnuts. Its thick, creamy, and velvety!
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This sugar free dessert recipe is all about the lime, and fresh, juicy limes are essential. Lime juice from a bottle won't cut it. I tried it and I could barely taste the lime flavour and not worth it. It limes aren't in season, it works perfectly with lemons as well.
I don't know about you, but when I have a lime or lemon dessert, I want to be able to taste the fresh zestiness of the citrus, and this cheesecake filling is bang on with just the right balance of sweet and zesty.
Recipe Highlights
- No bake and sugar free!
- They're mini sized, and perfect for one
- Make them ahead of time when having guests over
- Makes 4 generous desserts
- No messing around with gelatin
- They're light, creamy, tangy, and are naturally sweetened
There are no sugary cookies or biscuits in this recipe. Instead you'll need a food processor to blitz walnuts and dates which come together to create the perfect cheesecake base, prefect for layering in jars and glasses.
Love mini cheesecakes? Check out these Mini Peanut Butter Cheesecakes with chocolate drizzle.
Ingredients
Ingredient Notes
- Sweetener: I use Lakanto Monkfruit Sweetener (Baking Blend), a natural, low-calorie sweetener similar to Stevia, which works like caster sugar. If you can’t find the baking blend, regular granulated Monkfruit can be used (see recipe notes for extra details)
- Limes: Choose limes that feel slightly soft with a bit of “give” when squeezed, avoiding hard ones as they lack juice.
- Walnuts: For added flavor, lightly toast walnuts in a hot oven for 5 minutes before blending.
- Walnut Substitute: Pecans can replace walnuts if preferred.
- Cream Cheese: Low-fat cream cheese works as a substitute for full-fat, though it’s less creamy and lowers calories and fat.
How To Make
- Prepare the Base: Toast walnuts, then pulse with Medjool dates, ground ginger, and salt until sticky. Press into 4 small jars.
- Make the Filling: Beat cream cheese until smooth, then mix in Greek yogurt, lime zest, lime juice, powdered monkfruit, and vanilla extract until creamy. I always taste-test the mixture before assembling to make sure the flavors are balanced and adjust the sweetness or lime if needed.
- Assemble: Spoon filling over the base in each jar and garnish with lime zest or chopped walnuts if desired.
- Chill: Refrigerate for at least 2 hours before serving.
How To Store
Pop the lid onto the jars and these cheesecake jars can be made ahead and will keep in the fridge for upto 5 days.
Top Tip
Taste the cheesecake filling before assembling to ensure the flavors are to your liking. Not sweet enough, add more powdered monkfruit. Too sweet, add more lime juice.
I let the cheesecake jars chill in the fridge for at least 2 hours or overnight if possible. This helps the flavors develop and allows the filling to set properly, giving the dessert a creamier texture and making the lime flavour more prominent.
These cute cheesecake jars are so simple to make even if you've never made cheesecake before, because there's no oven and no gelatin! Making cheesecake doesn't get any easier than this and this is a perfect sugar free dessert recipe for Christmas gatherings and dinner parties.
More Sugar Free Cheesecakes
- Extra Creamy Lemon Lime Tropical Cheesecake
- Low Calorie Chilli Chocolate Cheesecake
- Rich Chocolate Ricotta Cheesecake
- Award Winning No Bake Passionfruit Cheesecake
- Lemon Cheesecake Dessert Cups
Sugar Free Lime Cheesecake Jars
Ingredients
Base:
- ½ cup walnuts - toasted
- 6 Medjool dates - pitted
- ¼ teaspoon ground ginger
- Pinch of salt
Cheesecake Filling:
- 1 cup Light cream cheese - room temperature
- ¼ cup Sour Cream
- Zest of 1 lime
- Juice of 1 lime
- 2 tablespoons powdered Monkfruit sweetener
- 1 teaspoon vanilla extract
Topping:
- Extra lime zest - optional
- A few chopped walnuts - optional
Instructions
Prepare the Base:
- Toast the walnuts in a dry pan over medium heat for 3-4 minutes, stirring occasionally until fragrant. Let cool.
- In a food processor, combine the toasted walnuts, Medjool dates, ground ginger, and a pinch of salt. Pulse until the mixture comes together and is sticky.
- Divide the mixture evenly between 4 small jars and press it down firmly to create the base.
Make the Cheesecake Filling:
- In a bowl, beat the cream cheese until smooth.
- Add the sour cream, lime zest, lime juice, powdered monkfruit, and vanilla extract. Mix until well combined and creamy.
Assemble the Cheesecake Jars:
- Spoon the cheesecake filling over the walnut-date base in each jar, smoothing the top.
- Add a sprinkle of extra lime zest or chopped walnuts if desired for garnish.
Chill and Serve:
- Refrigerate the jars for at least 2 hours to allow the flavors to meld and the filling to firm up.
Notes
- Sweetener: I used Lakanto Monkfruit Sweetener (Baking Blend) - its a finer blend and more like a powder than the regular monkfruit which is a little more granulated. This helps to avoid any "gritiness" in the filling.
- Can't find powdered sweetener? Make sure to use an electric mixer, stand mixer, or electric beaters (what I use) to whip the filling thoroughly. This helps incorporate the sweetener evenly and prevent any grittiness. Alternatively you could use a mortar and pestle to grind granulated sweetener into powdered form.
- Jar Size: you can use any type of jar, but I find jars with a wide top are better (easy to spoon mixture in and easier to eat from). I typically use jars that hold around 1 cup
- Taste Test: Taste the cheesecake filling before assembling to ensure the flavors are to your liking. Not sweet enough, add more powdered monkfruit. Too sweet, add more lime juice.
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Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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