Key Lime cheesecake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 429.2
  • Total Fat: 33.6 g
  • Cholesterol: 219.0 mg
  • Sodium: 125.4 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 6.1 g

View full nutritional breakdown of Key Lime cheesecake calories by ingredient
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Grain Free, Sugar Free - A layer of Key lime Pie topped with a Layer of Key Lime cheese Cake!! Grain Free, Sugar Free - A layer of Key lime Pie topped with a Layer of Key Lime cheese Cake!!
Number of Servings: 8


    1 cup almond flour
    1/2 cup pecan meal
    1/8 tsp liquid stevia
    2 Tbsp xylitol, powdered
    1/2 tsp xanthan gum
    3 Tbsp butter, melted
    1/2 tsp Vanilla
    1/8 tsp salt

    Key Lime Pie Layer:
    5 egg yolks
    1/2 cup xylitol
    4 Tbsp lime juice
    1 tsp lime zest

    Key Lime Cheesecake Layer:
    8 oz. cream cheese, room temp
    1/3 cup xylitol
    1 large egg
    1.5 Tbsp lime juice
    1/2 Tbsp lime zest

    8 oz. organic sour cream
    1.5 Tbsp xylitol


this cheesecake is best made a day ahead as it needs to chill overnight before serving.

Makes a 6 inch cheesecake (spring form pan). Double all ingredients for a 9 or 10 inch Springform pan).

Combine crust ingredients in a small bowl and press into bottom and up the sides of a 6 inch springform pan. Bake at 325 for 10 minutes, remove and cool.

Key Lime Layer: In a heavy small sauce pan Whisk yolks and sugar will pale yellow. Add lime juice and zest and bring to a low boil, reduce heat, and whisk constantly until custard thickens (may take up to 8 minutes). Cool till spreadable before putting it over the baked, cooled crust.

Cheesecake Layer:
Beat cream cheese and sugar in mixer bowl until well blended and xylitol is dissolved. Add eggs, lime juice and zest and blend for another 5 min.

Spread Custard over crust, pour cheesecake filling over custard.

Bake at 325 for 45 min.

While cheesecake is baking combine topping ingredients (sour cream and xylitol).

When cheesecake has completed baking (slightly firm to touch) remove it from oven and let it rest for 10 minutes. Add sour cream mixture to top and put it back in the oven for an additional 10 minutes.

Remove cheesecake (it will still look wet) and let it sit at room temp for several hours. Best to cool it for several additional hours in the refrigerator uncovered. Cover and chill for up to 2 days before serving.

NOTE: Freezes well.

Serving Size: Makes an 6 inch cheesecake - 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CHEF2GO.

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