You are going to love this easy and delicious no-bake Keto Lime Cheesecake. It’s rich, creamy, and has a zesty flavor just in time for all those summer parties and events.
Process the almond flour and butter in a food processor until wet crumbs form. Press into the bottom of a parchment paper lined 8x8 baking dish.
Bloom the gelatin. Sprinkle the gelatin over the cold water in a small bowl. Let rest for 5 minutes. Add the hot water and stir until the gelatin dissolves. Remove any chunks of gelatin that don't dissolve.
Add the cream cheese to the food processor. Pulse until smooth. Add the bloomed gelatin, heavy cream, sweetener, and zest. Pulse until smooth, scraping down the sides as needed.
Drop spoonfuls of the cheesecake on top of the crust. Try to cover the entire crust before spreading. Otherwise, you may lift up the crust. Spread smooth. Refrigerate at least 3-4 hours to set.
Whip the remaining heavy cream. Add the powdered sweetener. Spread on the set cheesecake. Sprinkle with additional lime zest, if desired. Gently lift the parchment paper out of the dish and place the cheesecake on a cutting board. Cut into 16 pieces.
Store the cheesecake bars in the fridge or freezer.
Notes
Storage: Keep the cheesecake bars in the fridge or even the freezer. They taste great frozen!Substitutions: Any citrus zest will work in this. Lime, lemon grapefruit, or orange are all good choices. Or to make vanilla cheesecake simply swap out the zest for vanilla extract.Nut-free Option: To make this nut-free swap in sunflower seed flour in place of the almond flour. Or skip the crust and make them in mason jars.Notes on Sweeteners: