Cute mini Lime Jelly Cheesecakes that are light, fluffy, tangy and free from refined sugars. Just 20 minutes to pull together, they set in the fridge and are a refreshing dessert option in both summer or winter.
Why This Recipe Is a Must Make
- Just 7 ingredients and 20 minutes to make
- They're mini sized, and perfect for one
- Make them ahead of time when having guests over
- Makes 8 mini cheesecakes
- Easy to double the recipe and make a bigger cheesecake
- You don't need to turn the oven on, cheesecakes set in the fridge
- No messing around with gelatin, these set without it
- They're light, creamy, tangy, and are naturally sweetened
You will need a food processor for this recipe - to make both the base and the filling. It really makes it easy to whip these up in no time.
Ingredients
Ingredient Notes
- Sweetener: I used Lakanto Monkfruit Sweetener (Baking Blend), a natural sweetener, similar to Stevia. Its like a caster sugar replacement with only a fraction of the calories. If you can’t find Monkfruit baking blend, the regular granulated Monkfruit will work. It will just require a little extra blitzing.
- Limes: Buy limes that feel a little soft and have a bit of "give" in them when you squeeze them. Avoid buying small hard ones that feel like rocks as they're won't be much juice in them.
- Jelly: The jelly doesn’t really offer much lime flavour, its more about the colour that it adds.
- Walnuts: For an extra hint of flavour, you might like to lightly toast the walnuts for 5 minutes in a hot oven before blitzing.
- Walnut Substitute: Peacans could be used instead of walnuts.
- Cream Cheese: Low fat cream cheese can be used instead of full fat to reduce the calories and overall fat content, however it will be less creamy.
How To Make
1. Making the Cheesecake Base
Blitz the dates, walnuts and ground ginger in a food processor until a moist crumb is formed.
2. Press Base Into Liners
- Add either paper or foil liners into a regular sized muffin tray.
- Pour crumb mixture evenly across all liners.
- Firmly press down crumbs with fingers until flat.
3. Make the Filling
Add all the cheesecake filling ingredients to a food processor and blitz until smooth and creamy and a beautiful shade of lime. Scrape down the sides of the food processor and blitz again to ensure everything is combined.
4. Spoon Filling onto Base
Use a teaspoon to smooth the filling onto each of the bases, smoothing with the back of the spoon as you go. Cover with foil and refrigerate for 8 hours or overnight.
How To Store
Once set, remove from muffin tin, and store cheesecakes in an air tight container in the fridge for upto 4 days.
Expert Tips
- Taste Test: after putting the lime zest and juice in, blitz it, and taste to see if you can taste the lime. If not add a little more.
- Consistency: Cheesecake filling should be quite firm, even after being blitzed in the food processor as there is not a lot of liquid being added (apart from the lime juice).
- Fresh Limes: before zesting and cutting the lime, press and roll it back and forth on the bench to loosen it up - this will help to release some of the juices
- Bottled Lime Juice: Avoid using this is possible. You really can;t beat the freshness of actual real lime juice and lime zest. Lime zest adds greatly to the flavour of these cheesecakes, so its best if possible to use real limes.
- Walnuts: lightly toasting the walnuts before blitzing in the food processor adds a nice toastiness to the base, but its not essential.
- To Serve: Fresh whipped cream, or as is.
These mini sugar free lime cheesecakes are so simple to make even if you've never made cheesecake before, because there's no oven and no gelatin! I love making them on a Saturday morning when I'm having guests over for Saturday night dinner.
They're especially ideal for guests who aren't into chocolate desserts, or overly sweet desserts. I've never met a guest that could resist one of these because they're so refreshing and you can eat the whole thing in about 4 bites!
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
Mini Lime Jelly Cheesecakes
Equipment
Ingredients
Base
- ¾ cup 80 grams Walnuts
- 4 Medjool Dates - room temperature
- ½ teaspoon Ground ginger
Filling
- 1 cup Philadelphia light cream cheese
- Zest of 1 lime
- 3 to 5 teaspoons Fresh lime juice
- ⅓ cup Granulated sweetener that measures like sugar
- 1 tablespoon Lime Jelly crystals - low sugar/sugar free
Extras
- 8 cupcake liners
- Muffin Tray
Instructions
Base
- Blitz room temperature dates, walnuts and ground ginger in a food processor until they resemble a crumb.
- Place cupcake liners into a muffin tray and tip date/walnut crumb mixture evenly across all. Press crumbs firmly down into the liner to create the cheesecake base.
Filling
- Wash food processor. Add the cream cheese, ricotta, lime juice and zest, and jelly crystals, sweetener. Blitz until smooth and creamy, and there is no graininess from the sweetener.
- Spoon the filling evenly across each cheesecake base, filling the liner to ¾. Use a teaspoon to smooth the top of the cheesecake.
- 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.
Notes
- Sweetener: I used Lakanto Monkfruit Sweetener (Baking Blend), a natural sweetener, similar to Stevia. Its like a caster sugar replacement with only a fraction of the calories. If you can’t find Monkfruit baking blend, the regular granulated Monkfruit will work. It will just require a little extra blitzing.
- Taste Test: after putting the lime zest and juice in, blitz it, and taste to see if you can taste the lime. If not add a little more.
- Jelly: The jelly doesn’t really offer much lime flavour, its more about the colour that it adds.
- Walnuts: For an extra hint of flavour, you might like to lightly toast the walnuts for 5 minutes in a hot oven before blitzing.
- Walnut Substitute: Peacans could be used instead of walnuts.
- Cream Cheese: Low fat cream cheese can be used instead of full fat to reduce the calories and overall fat content, however it will be less creamy.
- Fresh Limes: before zesting and cutting the lime, press and roll it back and forth on the bench to loosen it up - this will help to release some of the juices
- Bottled Lime Juice: Avoid using this is possible. You really can;t beat the freshness of actual real lime juice and lime zest. Lime zest adds greatly to the flavour of these cheesecakes, so its best if possible to use real limes.
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