Looking for an irresistibly delicious keto dessert? Try this creamy, tangy Keto No-Bake Key Lime Cheesecake — rich, satisfying, and simple to prepare.
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Yes — that cheesecake is as delicious as it looks. Bright key lime and velvety cream cheese combine for a perfect low-carb, no-bake treat. Read on for why this dessert is worth making and a clear, streamlined recipe you can follow with confidence.
Why You’ll Love This Keto No-Bake Key Lime Cheesecake
- Indulgent but low-carb. Creamy, tangy filling with no added sugar makes this an excellent keto-friendly dessert.
- Make-ahead convenience. The cheesecake needs time to chill, so it’s ideal for preparing ahead of gatherings or a special meal.
- Filling and satisfying. High in healthy fats and protein, it keeps you satisfied without causing blood sugar spikes.
Ingredients Needed to Make This Keto No Cook Key Lime Cheesecake
Exact ingredient amounts are in the recipe card below.
- Almond meal or almond flour
- Sugar substitute (granular)
- Powdered sugar substitute
- Butter
- Heavy whipping cream
- Cream cheese
- Sour cream
- Key lime juice
- Vanilla extract
- Optional: keto whipped cream, lime wedges, lime zest for garnish
How to Make Keto No-Bake Key Lime Cheesecake — Quick Overview
This is a brief summary. Refer to the recipe card below for exact measurements and complete instructions.
Start by making the crust from almond meal (or flour), a sugar substitute, and melted butter. Press it firmly into a 9″ pie dish and chill for one hour so it sets well.
While the crust chills, whip the heavy cream to stiff peaks and keep it in the fridge. In a separate bowl, beat the softened cream cheese with powdered sweetener until smooth, then add key lime juice, vanilla, and sour cream. Mix until combined.
Gently fold the chilled whipped cream into the cream cheese mixture to maintain a light, airy texture. Pour the filling into the prepared crust, smooth the top, and refrigerate.
Allow the cheesecake to firm up in the refrigerator for at least 8–12 hours (14 hours yields the best texture). When ready, slice with a warm knife for neat pieces and serve with optional keto whipped cream, lime zest, or lime wedges.
Patience pays off — this cheesecake is worth the wait.
More No-Bake Dessert Recipes
- Sugar-free peanut butter pie — creamy and party-ready.
- Chocolate Heaven dessert — a popular no-bake chocolate option.
- Peanut Butter Heaven dessert — for peanut butter lovers.
- Keto cheesecake fluff — light, impressive, and easy to make.
- No-bake peanut butter bars — great for holidays or snacks.
- Gluten-free cookie dough fat bombs — cookie flavor without baking, safe to eat raw.
Nutrition Facts for This Easy No-Bake Key Lime Cheesecake
Per serving (makes 8 servings):
- 565 calories
- 56 g fat
- 10 g protein
- 8 g net carbs
More Dessert Recipes
- Gluten-free brownie mug cake — quick, chocolatey, and microwave-friendly.
- No-bake peanut butter pie — a crowd-pleaser for parties.
- Nutella Bar dessert — no-bake chocolate-hazelnut bliss.
- White chocolate mousse with berries — light, sugar-free, and elegant.
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Keto No-Bake Key Lime Cheesecake
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Ingredients
Crust Ingredients
- 1 1/4 cups almond meal or almond flour
- 1/2 cup granular sugar substitute
- 6 tbsp melted butter
Filling Ingredients
- 1 cup heavy whipping cream
- 24 oz cream cheesesoftened to room temperature
- 1 1/2 cups powdered sugar substitute
- 1/4 cup key lime juiceor more to taste; add 1 tsp at a time and taste
- 1 tsp vanilla extract
- 1/4 cup sour cream
Optional Toppings
- Keto whipped cream
- Lime wedges
- Lime zest
Instructions
Crust Instructions
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Combine almond meal (or flour) and granular sweetener in a bowl. Stir in melted butter until everything is evenly moistened.
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Press the mixture firmly into the bottom and up the sides of a 9″ pie dish; use a measuring cup or the back of a spoon to compact the crust tightly.
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Chill the crust in the refrigerator for one hour.
Filling Instructions
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Whip the heavy cream on high speed until stiff peaks form (about 2–4 minutes). Refrigerate the whipped cream until needed.
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In a separate bowl, beat the softened cream cheese with the powdered sweetener on medium speed until smooth, scraping the bowl as needed.
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Add key lime juice, vanilla, and sour cream to the cream cheese mixture and beat until fully combined and smooth.
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Gently fold the chilled whipped cream into the cream cheese mixture with a silicone spatula, taking care not to deflate the whipped cream.
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Remove the chilled crust and spread the filling evenly over it. Cover and refrigerate for a minimum of 8–12 hours (14 hours is ideal) to allow the cheesecake to set.
Serving Instructions
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Slice the cheesecake with a knife warmed under hot water and wiped dry between cuts for clean slices.
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Store covered in the refrigerator for up to five days.
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Top each slice with keto whipped cream, lime wedges, and/or lime zest if desired.
Calories from Fat 504
Nutrition Disclaimer
Nutrition facts are provided as a courtesy and are estimates based on the ingredients used. Accuracy is not guaranteed. Sugar alcohols, if applicable, are typically removed from the total carb count.