Lime cheesecake bars are a no-bake recipe! Can it get any better than that? This recipe is easy to bring together for a quick family gathering or over a holiday weekend. Perfect for a springtime get-together like Easter or Mother's Day.
If you and I were going to have a conversation about living the Trim Healthy Mama lifestyle and the difficulties of eating sugar-free, I would tell you to start your sugar-free lifestyle with a cheesecake.
Cheesecakes are easy to sweeten with natural sweeteners like stevia, and they are a decadent introduction to how delicious a low-sugar or sugar-free lifestyle can be.
You can find my sugar-free sweet stuff cookbook, by visiting this link. It contains 76 pages of sugar-free desserts and how to make them taste amazing! More information about my Healing Harvest cookbooks can be found here.
Most of these ingredients are likely 'on-hand' ingredients that are likely already in your kitchen!
- Almond Flour
- Butter and almond flour make a simple, but delicious crust that is no bake!
- Cold Water
- Cold water is used to 'bloom' the gelatin.
- Gelatin is what will give the cream cheese filling a hold and make it less 'squishy'.
- Warm Water
- Once the gelatin is bloomed, warm water helps it combine with the rest of the recipe.
- Cream Cheese
- Heavy Cream
- Gentle Sweet
- Gentle Sweet is a combination of stevia, xylitol, and erythritol. There are other versions of this that can be used, this one is just my favorite.
- Lime zest
See the recipe card for quantities.
The process for these lime cheesecake bars is very simple. Make the crust, make the filling, and pour on top!
Process the almond flour and butter in a food processor or blended until wet crumbs form. Press into the bottom of a parchment paper-lined 9x13 baking dish.
Bloom the gelatin. Sprinkle the gelatin over the cold water in a small bowl. Let rest for 3 minutes. Add the hot water and stir until the gelatin dissolves.
Juice 3 limes into a small bowl.
Add the cream cheese to the food processor. Pulse until smooth. Add the bloomed gelatin, heavy cream, sweetener, and lime juice. Pulse until smooth, scraping down the sides as needed.
Drop spoonfuls of the cheesecake on top of the crust. Spread smooth. Refrigerate at least 3-4 hours to set.
Top with lime slices and zest. Serve chilled.
Hint: remember to remove any chunks of gelatin that don't dissolve.
There are many ways you can vary this recipe to highlight a different citrus flavor. Here are three that I like trying. Baobab is probably one of my favorites!
- Lemon - replace the lime juice and lime zest with lemon juice and lemon zest
- Orange - replace the lime juice and lime zest with orange juice and orange zest
- Baobab - replace the lime juice with ¼ cup baobab powder. Use a zest of choice for the topping.
See other baobab recipes here.
- Blender or food processor - We just got the Ninja Foodie blender on SALE from Target!
- Mixing spoons
- Measuring cups
- Measuring spoons
- 9x13 baking dish
- Citrus juicer
- Sharpe knife
These do not freeze well, however, they do stay good in the refrigerator for up to one week. Make sure you have them well covered in an air-tight container otherwise the cream cheese filling will form a 'skin' on top.
Can I use low-fat cream cheese?
Yes, full-fat or low-fat cream cheese will both work in this recipe.
Can I replace the heavy cream with almond milk?
Unfortunately in this recipe, you will not have success with replacing the heavy cream with almond milk. The heavy cream helps bulk up the cream cheese mixture. You will have a sloppy mess if you try replacing heavy cream and almond milk.
Can I freeze these bars?
There are many sites that will tell you that cream cheese bars can be frozen. I just don't think that they freeze well or taste that great after being frozen. If you decide to freeze the bars wrap put them toward the back of the freezer so they stay at a consistent frozen temperature.
Looking for other dessert recipes like this? Try these:
- 1 ½ cups almond flour
- 6 tbsp softened butter
- 4 tbsp cold water
- 2 tbsp gelatin
- 4 tbsp hot water
- 16 ounces cream cheese
- 8 ounces heavy whipping cream
- ⅓ cup Gentle Sweet
- Juice of three limes
- Lime zest (for topping)
- Process the almond flour and butter in a food processor or blended until wet crumbs form. Press into the bottom of a parchment paper-lined 9x13 baking dish.
- Bloom the gelatin. Sprinkle the gelatin over the cold water in a small bowl. Let rest for 3 minutes. Add the hot water and stir until the gelatin dissolves.
- Juice 3 limes into a small bowl.
- Add the cream cheese to the food processor. Pulse until smooth. Add the bloomed gelatin, heavy cream, sweetener, and lime juice. Pulse until smooth, scraping down the sides as needed.
- Drop spoonfuls of the cheesecake on top of the crust. Spread smooth. Refrigerate at least 3-4 hours to set.
- Top with lime slices and zest. Serve chilled.
You can remove any undissolved gelatin chunks after being dissolved in warm water.
Use up to ½ cup of Gentle Sweet for added sweetness.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 76mgSodium: 185mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 7g
Online nutritional calculators are estimates only. Use your best judgement when consuming.