These Keto Lime Cheesecake cups are really delightful and present very well for a backyard dinner party or to have in the fridge for a late night (once a week, maybe) dessert.
Some of the links included are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you. I recommend these products because they are helpful and useful; not because of the small commissions I make if you decide to buy something.
What would you do if one of these little Keto Lime Cheesecake Cups arrived in front of you at the end of a beautifully elegant meal with friends? So cute! These are sophisticated and creamy and are the perfect ending to dinner.
Even just a few bites of the tart lime curd and the creamy no bake cheesecake filling are all you need to satisfy your sweet tooth. And because these Keto Lime Cheesecake Cups are made with Lakanto Monkfruit Sweetener they are very low carb…3g net carbs per cups.
Those glass jars though…
The glass jars for these Keto Lime Cheesecake Cups are part of the whole presentation, but you can use ANY cups really. I have ramekins or even pretty martini glasses that would work for this recipe…because the presentation of a dessert is such a gift at the end of the meal. I mean…cherry on top. Am I right?!?!?!
About a year ago my daughter begged me for this fancy French yogurt from the supermarket. I didn’t want to buy it because it was filled with sugar, HOWEVER the little glass jars were so fricking cute and I wanted them!
The curd (I DISLIKE THAT WORD)
Be patient when making the curd. At first when you are making the curd for the Keto Lime Cheesecake Cups it will seem like a watery mess. Hold on Sista!!! Don’t panic…it will all come together. This part of the process is long and irritating but stick with it and DON’T rush. (Ann Wagnblas, I’m talking to you.)
If you rush this process you will have scrambled eggs. Conversely, if you don’t have enough heat you could be standing at the stove until your guests arrive. Moderate your own heat levels and be patient.
Easy & No Bake cheesecake filling
A true cheesecake can take hours and hours to make. There’s the water bath, bake time, resting time and chill time. Keto Lime Cheesecake Cups are super quick and no bake time. You could actually eat these cups while it’s still warm as there are no raw eggs involved after assembled.
One note is that the cream cheese and the cream MUST be at room temperature. Trust me…this makes for a much easier creaming process in the Keto Lime Cheesecake Cups process. If you take the cream cheese right from the fridge everything will still taste the same BUT it will look coddled or lumpy…we don’t want that.
I use Lakanto Monkfruit sweetener because theres just the right amount of sweetness and does not affect my blood sugars AND it keeps these Keto Lime Cheesecake Cups low carb at 3g net carb per cup. One thing I do it put it through my electric coffee grinder to make it into a powdery substance. This is better for when the dessert has chilled as most sugar alcohols tend to crystalize.
Sticking to KETO
When I started Keto and Intermittent Fasting years ago it was a dessert like this that got me through my slumps. I didn’t have to have a Keto Lime Cheesecake Cup every night and I never needed more than one (or even just half of one)…but knowing I could have this dessert without going off the rails was very helpful.
So PRETTY, right???
- 4 eggs room temperature
- ¾ cup Lakanto Monkfruit Sweetener
- ⅓ cup lime juice
- 3 tsp lime zest
- 4 tbsp butter
- 2 cups heavy cream room temperature
- 8 oz cream cheese room temperature
- ½ cup Lakanto Monkfruit Sweetener
- 1 tbsp lime juice
- Over a double boiler in a glass bowl let the water come to and stay at a slow simmer. Add in the eggs, sweetener, lime juice and zest. Using a wire whisk stir your curd continuously over the double boiler. This process could take up to 10 minutes or more…be patient.
- When the curd starts to thicken remove from double boiler and set aside to cool.
- In a separate clean bowl using a hand mixer whip together 2 cups heavy cream, sweetener, cream cheese and lime juice. Stir and whip continuously until mixture thickens to a very thick consistency.
- In 8 small pots or ramekins using half the curd mixture spoon in a small layer of lime curd into the bottom of each pot. The spoon equal amounts of the cheesecake mixture into each of the cups on top of the first layer of lime curd.
- Then with the second half of the lime curd gently and beautifully spoon equal amounts of lime curd over the cheesecake layer.
- Garnish with lime wedge and lime zest. Refrigerate and serve cold.
MEDICAL DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.