A no-bake lime cheesecake is a perfect solution for a summer dessert. You can even make these without the base to make them even quicker and lower in carbs. Now, what’s not to love about that?

And at only 4.4g net carbs, this will please the lovers of high sugar cheesecakes too. It only takes 15 minutes to prepare!

lime cheesecake sliced and decorated with lime slices, on a white plate
EASY sugar-free no-bake lime cheesecake

What is a no-bake cheat’s cheesecake?

A cheat’s cheesecake (sugar-free version) is for those who are absolute beginners at living sugar-free and those who don’t want to go to the trouble of making a traditional cheesecake with sugar (or no sugar sweeteners) and gelatin. You simply “cheat” the recipe and use a boxed jelly/jello instead.

This is a great recipe to keep on hand for the summer months when you don’t want the oven on but still want a lime cheesecake for dessert. The simple cheat’s recipe for no-bake lime cheesecake is incredibly quick and easy, with the added bonus of being low carb, wheat-free, and no added sugar.

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How to serve cheesecakes

This easy homemade recipe can be made as one large cheesecake, or in individual teacups which set even faster.

You can even serve this cheesecake with or without the almond flour crust. By omitting the crust, it makes the cheesecake method even faster and with fewer carbs.

lime cheesecake sliced and decorated with lime slices, on a white plate

Which sweetener should you use?

This is the “cheat’s” version so you use the boxed jelly/jello. The sweetener they use will vary from brand to brand so be careful to read the nutrition label.

If you don’t like the sweeteners used in store-bought sugar-free jelly/jello, take a look at the lemon cheesecake because I use gelatine and erythritol which I prefer. Or you can use your own sweetener of choice if you use the gelatin method, rather than this jelly/jello boxed method.

My most popular no-bake low carb cheesecake however, is my lemon cheesecake.

How to prepare the cake tin

hands pressing a cheesecake crust into a lined dish
Preparing the tin for the cheesecake filling

I prefer to use a loose bottom cake tin. I grease the bottom and sides with butter then line with baking parchment. Mix all the cheesecake crust ingredients together in a small bowl, then press with your fingers or the back of a small measuring cup.

Press the almond flour crust onto the base of the tin then refrigerate for 1-2 hours. You can pour the cheesecake filling on top of the crust before the 2 hours have finished.

How many limes do you need?

various limes cut into various shapes on a white board
Limes sliced ready to be juiced or used to decorate

I like the lime flavour that comes with the lime jelly/jello, but I also like a kick of lime zest and lime juice. I like to add the juice and zest from 1 lime.

I also like to sprinkle lime zest over the top of the cheesecake once it has set and add slices of lime too. You might prefer whipped cream piped across the edge of the cheesecake.

squeezed lime juice being poured from a squeezer

How long does it take for the cheesecake to set?

The cheesecake take minimum of 2 hours to set in the fridge. The setting time will depend on which brand of jelly/jello you purchased, the temperature of your fridge and how efficiently your fridge cools.

lime cheesecake sliced and decorated with lime slices, on a white plate
Lime no bake cheesecake sliced with fresh limes

Keto Lime Cheesecake Recipe (No Bake)

No bake lime cheesecake is so easy because you can make this with or without the crust. Make it as one large serving or in individual tea cups.
5 from 1 vote
Print Pin Rate
Cuisine: Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Low-carb lime cheesecake, no bake cheesecake
Prep Time: 15 minutes
Fridge time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 10
Calories: 298.3kcal
Author: Thinlicious.com
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  • Measuring cups and spoons
  • Mixing bowls
  • Stick Blender
  • Food processor


Cheesecake Crust

  • ½ stick butter melted
  • 2 tbsp granulated sweetener of choice or more, to your taste
  • 1 ½ cup almond meal/flour

Cheesecake Filling

  • 2 sugar-free box/sachet of jelly lime, see notes
  • 1 lb cream cheese full fat, not spreadable
  • 1 lime zest and juice

Decorations (optional)

  • Lime zest
  • Whipped cream


Cheesecake Crust

  • Melt the butter and mix in the sweetener. 
  • Add the almond flour/meal, mix, then press into a greased, lined, loose bottom flan dish. Refrigerate whilst making the topping.

Cheesecake filling

  • Dissolve both the jelly/jello box/sachets together in 500ml / 2 cups of boiling water.
  • Slowly add the hot jelly/jello into the cream cheese, add the lime zest and juice.
  • Using a stick blender with the blade attachment (or a food processor), blend the cream cheese and jelly/jello together until smooth. It should be as thick as whipped heavy cream.
  • Pour onto the prepared base, then refrigerate for 2 hours.

Decorations (optional)

  • When the cheesecake is ready to serve (minimum of two hours in the fridge) decorate with whipped cream and lime zest.


  • Do not use spreadable cream cheese, it will not set.
  • Sugar-Free jelly/jello sachets – choose sachets that should make 500ml (2 cups) per sachet when prepared. I use 2 sugar-free lime jelly sachets and add only 500ml (2 cups) boiling water to the 2 sachets/boxes, which allows the jelly/jello to dissolve but remain concentrated enough to set the cream cheese.


Calories: 298.3kcalCarbohydrates: 6.5gProtein: 6.6gFat: 28.9gSodium: 187.8mgPotassium: 70.8mgFiber: 2.1gSugar: 2.2gVitamin A: 753.7IUVitamin C: 1.9mgCalcium: 85.3mgIron: 0.9mg

More sugar free cheesecakes you may like to try:

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Recipe Rating


  1. In the recipe for the base it calls for 1/4 cup coconut. Is this dessicated coconut, flour ? What form? Thanks

  2. This looks yummy! I love a good, easy sweet treat. Thanks!

  3. Just made this, only used half the amount of jelly powder, that’s all I had in the pantry, batter tastes amazing! It’s setting in the fridge now 🙂

  4. What is desicated coconut? Can I grind regular coconut in the blender to make the equivilant? Also, what could be used instead of jelly packets? Can I just use lime juice instead? Thanks!

    1. Desiccated/shredded/thread/dried/ are all variations of the same thing. I use shredded or thread coconut for my granola/muesli and desiccated or for cakes as it is a finer grade.

  5. What are the macros per serving please?

    1. Sorry this is a very early recipe before I calculated macros. I am slowly going through all my old posts and updating them. Until then, you can use MyFitnessPal using the brands you cook with 🙂

  6. How long does it take to set, I think I over beat my cream cheese!

  7. What is a jelly sachet? I’m in the states and that’s not a term I’m familiar with. Could it be something like the Jello brand granules? Those are usually flavored (in both regular and sugar-free versions). Or is it something more like unflavored gelatin granules? Love your blog and the yummy recipes! I’m baking up some of those blueberry cheesecake squares as I type this!

      1. thank you-yep that’s our jello and we have Royal too. We have to learn English too since we’re coming to you for help! It is english right?

  8. Tanya Edwards says:

    I’ve had trouble with cheesecakes ever since moving to the UK especially the no-bake ones, my favourite. Did you know cream cheese here is runnier? Any idea on how to combat this? – less water for the gelatin? more gelatin? blend less?? I haven’t figured it out in years.

    1. You can buy the regular cream cheese in the UK, you just have to hunt it down. I can’t remember which supermarket I used to buy it from when I lived in the UK. M&S perhaps? Just make sure you don’t buy the spreadable ones or low fat ones. If that’s all you can find however, then yes, you would have to add more gelatine to the mixture.

  9. Vicki Swanson says:

    Hello, I have just made this with the Mango and passionfruit jelly lite – decorated with frozen mango and waiting for it to set – the mixture tastes wonderful – if this works i will be in heaven as have virtually denied my self desserts for a long time – Thankyou Libby PS. licking the bowl clean !

  10. I have a dairy allergy. Would goat cheese work instead of cream cheese?

    1. I’m sorry, I’m not too sure. As long as the goats cheese is mild in taste and solid (not spreadable) it might just work. Maybe try with half the quantities in case it fails. I’d love if you could come back and let me know how it went.

  11. I’d like to see a more natural way of flavouring this dessert (real lime juice and/or rind). Anyone try this?

  12. Thank You…. You’ve just saved my weekend. I’m on low carb/no gluten and crashing into a wall. This will help get me back on track.

  13. Marie Barnes says:

    How much cream cheese do you use for this recipe? I am going to use lemon Jell-O and lemon juice instead, hope it turns out the same or tastes just as good.

  14. Marie Barnes says:

    Sorry I found the amount of cream cheese. Thanks

  15. Sonia Mehrotra says:

    Hi …. can you please specify the amt of jelly by weight…sachet sizes tend to vary by brand. Thanks..

  16. Enjoyed reading your recipes for no name desserts. Making the like cheesecake today.all the reviews were very helpful. My kindle automatically gives choice of metric or is measurements great he l th a k you may

  17. What size pie plate or square baker is used? The mixture overflowed a 9″ pie tin (USA).

  18. 1 star
    This is NOT good! Too much gelatin. It’s not creamy at all as a keylime pie should be. My search continues…

  19. 3 stars
    I do not understand some of your terms (I am in the UK) Is jello the same as unflavoured gelatin.I buy Gelatin in granules. How many teaspoons in a sachet?
    What is ‘regular cream cheese’ Is it something like Philadelphia cream cheese (which can be spread), or more like soft mozzarrella cheese.

    1. 5 stars
      Hi Mandy, Jell-O is a brand of powdered gelatin desserts that you add water to make what you and I would call jelly. I also buy gelatin granules and there will be directions on the side which are specific to your brand. For the brand I use (for example) 1 tablespoon will set 500ml hot water.

  20. Gail A Gibson says:

    4 stars
    Hi, I am making this cheesecake and it is super liquid. It is not like whipped cream. you can pour it. I used 2 cups boiling water and 2 packs of jello and one pound of cream cheese. You can pour it in a glass. How long should I beat this? Will it thicken up?

  21. Gail A Gibson says:

    4 stars
    Me again. Poured it into the crust, totally liquid. Really did not want to waste all these expensive ingredients! I think your measurements are wrong because I have a lot of liquid that will not fit in this 9 inch crust! What a mess!

    1. 5 stars
      It depends on how tall your pie dish is. If you have any leftover cheesecake filling, you can always pour it into individual serving s=dishes such as ramekins or teacups for a quick and easy crustless cheesecake.

  22. 5 stars
    My husband loves it and likes the a creamy whipped texture.

  23. I am trying to locate the recipe with measurements for ingredients