This No-Bake Sugar-Free Ginger and Lime Cheesecake is low-carb, sugar-free, gluten-free, and best of all…guilt-free at only 3.4g net carbs per slice!!!
When it’s summer and you don’t want to cook, having an easy low-carb no-bake cheesecake recipe at hand, is a lifesaver!
Why are no-bake cheesecakes so incredible?
Since my Sugar-Free No-Bake Lemon Cheesecake recipe proved to be such a hit among my readers, I’ve decided to add more delicious variations of no-bake sugar-free cheesecakes that you can whip up easily and enjoy.
When it’s holiday season, barbecue season and summer, nobody wants to heat up their kitchen and turn on the oven. So no bake cheesecakes and no bake recipes have become so popular. Especially healthy low carb and keto no bake recipes.
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This ginger and lime cheesecake recipe is almost exactly the same as my lemon cheesecake. The only difference really is the addition of the lime juice and zest in the cheesecake filling and ginger in the cheesecake base.
After all, why change something that’s proven to be easy to make and healthy to eat?!
Make and eat this No-Bake Sugar-Free Ginger And Lime Cheesecake the same day with little to no fuss. With the business of everyday life, that is music to my ears.
More Low-Carb Dessert Recipes & Low-Carb Cake Recipes …
Why Ginger And Lime?
So why the ginger?
The amazing contrast of the spicy ginger with the zesty lime is an absolute taste explosion.
The tangy taste from the lime and zest combined with the ginger base will definitely leave a lasting impression on any cheesecake lovers that sit at your table!
This recipe is great for pouring into one large dish or individual ramekin dishes and can be served as it is or with some whipped cream.
Which healthy sweeteners do you need?
When I first started making low-carb cheesecakes, I would use 2 boxes of sugar-free jelly/jello.
Now, you’ll notice that I’ve become more discerning in my choice of ingredients. I want to live clean keto and so now I use traditional gelatine, no sugar sweeteners (that I know I can trust), and natural flavouring.
TOP TIP: As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds. Read the Ultimate Guide To Low-Carb Sweeteners.
Of course, there’s nothing preventing you from still making use of the jelly/jello, particularly if you are a beginner. For that reason, I’ve included this option as notes in my recipe below.
I, however, am quite happy to take a few additional minutes to make this No-Bake Sugar-Free Ginger and Lime Cheesecake with gelatine and sweeteners of my choice.
Which low-carb flours do you need?
You need almond flour (or almond meal which is much cheaper) and desiccated/shredded coconut. You mix in melted butter, sugar-free sweetener and ginger. That’s it.
But if you don’t like (or are allergic to) coconut, you can easily swap the coconut for almond flour (almond meal) as a quick and easy substitution.
Whichever substitution you use, press the cheesecake crust into your cake tin, lined with baking paper (baking parchment), and put it in the fridge to set. The no-bake crust will take 1-2 hours to set and harden.
Which kitchen gadgets do you need?
If you want to make silky smooth and creamy cheesecakes, you need to blend the cheesecake batter. The best kitchen equipment to do this is by using a stick blender, electric whisk, or blender.
You can make the filling by hand, but it will probably end up with little lumps of cream cheese (and no one wants that) and take a lot longer to mix the cream cheese with the hot gelatin mix.
No Bake Lime And Ginger Cheesecake Recipe
Equipment
- Stick Blender
- Mixing Bowls
- Measuring cups and spoons
Ingredients
Cheesecake Base
- 2 tsp granulated sweetener of choice or more, to your taste
- 150 g almond meal/flour
- 55 g butter melted
- 50 g desiccated/shredded coconut unsweetened
- 2 tbsp ground ginger powder
Lemon Cheesecake Filling
- 12 g powdered gelatine
- 2 tbsp granulated sweetener of choice or more, to your taste
- 200 ml boiling water
- 200 ml cold water
- 500 g cream cheese full fat (not the ‘spreadable’ variety)
- 4 tbsp lime zest
- 2 tbsp lime juice
Instructions
Cheesecake Base
- Mix all the ingredients and press into a greased and lined pie/flan dish.
- Pop into the fridge to set whilst you are making the lime cheesecake filling.
Lime Cheesecake Filling
- Pour the boiling water into a large jug and sprinkle the gelatine powder over the hot water and quickly whisk until comletely dissolved and lump free.
- Add the remaining cold water.
- Add the cream cheese, lime zest, lime juice and sweetener.
- Using a stick blender with the blade attachment, blend on a slow speed until smooth and lump-free.
- Pour onto the prepared base.
- Refrigerate until completely set. Approximately 4 hours.
Notes
- No added sugar – any sugar in the nutritional panel comes from the coconut, almonds and lemon juice.
- Please taste the mixture before pouring into the dish. You will need to adjust the amount of sweetener according to YOUR tastes and depending on how sour your lemons are.
Nutrition
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