Sugar Free Lime Cheesecake
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.
Servings 6 mini cheesecakes
- 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
- 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.
Calories: 157kcal | Carbohydrates: 10g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Fiber: 2g | Sugar: 6g