This sugar free lime cheesecake is deliciously light, rich and creamy, with a crunchy, nutty toasted walnut base. It’s low calorie, low carb and sweetened with stevia. No bake, easy to make, and perfectly portion controlled, these are ideal to whip up on a Sunday afternoon so you have sweet treats on tap mid week.
These cheesecakes get their beautiful lime colour from the addition of sugar free lime jelly crystals. Its my little secret ingredient for creating vibrant cheesecakes with flavour pop. It really makes all the difference.
Making cheesecake doesn’t have to take ages, with lots of ingredients. I don’t have time for that. I’m betting you don’t either. Nor do they have to come loaded with calories. Who needs that? This delightful sugar free lime cheesecake is just 157 calories serve. Perfect for an after dinner treat during the week that won’t weigh you down or make you feel regretful the moment you’ve had the last spoonful.
Sugar Free Lime Cheesecakes in 15 Minutes
These cheesecakes take only 15 minutes to put together, but the catch is you do need to let them rest and set in the fridge for at least 4 hours, preferably overnight before you dig in.
If you’re having guests over on a Saturday night, and you’re looking for a healthy dessert to impress, lock in 15 minutes to make them on Saturday morning and they’ll be good to go after you’re guests have devoured their dinner. Or, if you’re having family over for a Sunday roast, make them the night before. They are so easy to pull together, but look quite impressive, especially dolled up with a side of tropical fruits and whipped cream.
Not into lime?
My sugar free lime cheesecake recipe is similar to my Sugar Free Rich Dark Chocolate Cheesecake – a must eat with LOTS of fresh ripe raspberries. And my Sugar Free Lemon Cheesecake is also another one of my faves for serving up at summer bar be ques.
With this recipe I chose to add a small amount of powdered gelatin mixed with a little water to help with the setting process. In hindsight, I think that you could definitely get away without this and still end up with luscious limey cheesecakes.
But the addition of the gelatin, even though it is small, is just enough to add a slight firmness to the cheesecakes, which is especially good in summer when the weather is hot, and things tend to “droop” as soon as they come out of the cold.
But then again, that rarely happens in our house because they just don’t last that long. Generally gone within 2 minutes. Down the hatchit. Really.
Also I highly recommend not skipping the toasting of the walnuts before blitzing them. The toasting adds to the richness of the cheesecake overall.
Heads up, also pre soaking the dates for 10 minutes is a must if you want to be kind to your food processor or high speed blender. It really helps to bring together the walnuts in a nice even crumb.
I made these little gems when the in laws came to visit and happy to report they got the tick of approval. Although Hubby did say that there might have been a tad too much filling.
I don’t think he knows cheesecakes. All the best cheesecakes have too much filling:-)
This sugar free lime cheesecake is deliciously light, rich and creamy, with a crunchy nutty toasted walnut base. Its low calorie, low carb and sweetened with stevia.
- 80 grams Walnuts (Toasted) [3 oz.]
- 25 grams Pitted Dates (I use Trident Brand) [1 oz.]
- 1 cup Philadelphia light cream cheese
- ½ cup Low Fat Smooth Ricotta
- 1 Lime juice and rind
- 1 tablespoon Sugar free Lime jelly crystals
- 1/3 cup Granualted Stevia
- 6 Foil cupcake liners
- ½ teaspoon powdered gelatine (see note 1)
- 1 teaspoon boiling water
- Base: Spread walnuts onto a baking tray and heat for 5 minutes in a preheated oven at 180 degrees C
- Base: Soak the dates in water for 10 minutes, then drain.
- Base: In a food processor or high speed blender, blitz the toasted walnuts and dates
- Base: Place foil liners into a 6 hole muffin pan. Equally divide the base mixture between each liner and press down firmly with fingers. Keep pressing the mixture until it is firmly packed into the wrapper with no loose bits.
- Filling: In a clean and dry food processor/high speed blender, add the cream cheese, ricotta, lime, stevia and jelly crystals. Blitz until combined.
- In a small cup, add the boiling water and gelatine. Add this to the filling mixture. Blitz for another 20 seconds.
- Spoon the filling into the foil papers equally. I like to use a teaspoon for this as it helps to smooth the surface of the cheesecakes.
Leave the cheesecakes in the muffin tray and either cover with foil, or put into an air tight container if you have one big enough.
- Store in the fridge overnight before serving.
- Powdered gelatin is available from most supermarkets in Australia in the baking aisle. I usually find it where they keep the baking powder and bicarb soda.
- I recommend storing the cheesecakes in the fridge overnight before serving.
- Cheesecakes will keep for 4 or 5 days in an air tight container in the fridge.