No-Bake Key Lime Cheesecake!!!

After putting you all off regarding the Key Lime Cheesecake recipe, because it was promised for the cruisers, it turns out I got the recipes to Becky Gandy too late for them to go in the cruise program. So I can give you recipes without waiting till summer! Here's the Key Lime Cheesecake, and fabulous it is, if I do say so myself.

No-Bake Key Lime Cheesecake

When we started talking about recipes for this cruise, Jimmy suggested key lime pie. Since key lime pie classically includes sweetened condensed milk, it seemed a pretty rough go. So he suggested a cheesecake instead, and here it is. Particularly nice for summer, since you don't have to heat up your kitchen baking it for an hour.

3/4 cup cold water
1 1/2 tablespoons gelatin powder, unsweetened
1 lime
1/2 cup erythritol
1 1/2 pounds cream cheese at room temperature
1 cup sour cream
1/4 cup lime juice
2 tablespoons stevia in the raw
Coconut Crust

Measure the water into a small saucepan, and sprinkle the gelatin over it. Let that sit for five minutes on a cold burner.

In the meanwhile, grate the zest from your lime, and reserve. Roll the lime under the palm of your hand to loosen up the juice, and reserve.

Now add the erythritol to the water and gelatin, and turn the burner on to low.

While that's heating, put the cream cheese and sour cream in a mixing bowl. Now go stir your gelatin mixture! You want both the gelatin and the erythritol to dissolve completely.

Using an electric mixer, beat the cream cheese and sour cream until completely smooth, scraping down the sides of the bowl from time to time.

Now add the lime zest, and squeeze in the juice from the lime. Add the water/gelatin/erythritol mixture, and the 1/4 cup extra lime juice, too -- I used bottled, and it worked fine. Add the Stevia in the Raw, too.

Beat till everything is very well combined, again, scraping down the sides of the bowl from time to time. Then pour the filling into your prepared coconut crust. Cover the springform with foil, and refrigerate for at least 12 hours before serving, and overnight is wonderful. Keeps well in the fridge, actually; the leftovers were still great a few days later.

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Assuming 12 servings, each will have: 366 Calories; 34g Fat; 10g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4 g usable carb

Coconut Crust

What better crust for a cheesecake with a tropical flavor like lime or Mexican chocolate?

2 1/2 cups shredded coconut meat
3 tablespoons erythritol
1 tablespoon Stevia in the Raw
1/4 cup vanilla whey protein powder
1/4 teaspoon salt
5 tablespoons butter, melted
1 teaspoon vanilla
3 tablespoons water

Preheat oven to 350.

Coat a 12" springform pan with non-stick cooking spray.

Measure all the dry ingredients into a big mixing bowl, and, using a whisk, stir till everything is evenly distributed.

Add the butter to the dry ingredients, and use the whisk to work it through the dry mixture, till everything is evenly mixed.

Now add the vanilla and water, and once again mix till it's all evenly damp.

Turn the mixture into the springform, and pat into an even layer, just a tiny bit thicker at the edges if you like. Press just hard enough to get it to cohere -- the first time I made this crust, I pressed it in firmly, and while it tasted fine, it was tough.

Bake for 12-15 minutes, till lightly golden. Remove from oven, and cool before filling.

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Assuming 12 servings, each will have: 121 Calories; 11g Fat ; 4g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1 g usable carb

NOTE: I have learned that no matter what sweetener I use, someone will complain. The anti-artificial sweetener set will object if I use Splenda. The anti-sugar-alcohol set will object if I use erythritol or another sugar alcohol. I'll complain if I use only stevia, 'cause straight stevia is just plain problematic to work with. And honestly, I don't have the time or money to try every option.

That said, Splenda works beautifully in cheesecake filling, so if you'd like to substitute an equivalent quantity of Splenda for the erythritol and Stevia in the Raw -- that would be 1/2 cup plus 2 tablespoons in the Key Lime, I suspect it will turn out fine. You can also try Splenda in the crust, but it may come out a little more crumbly. Will still taste good, though.

I also see no reason why you couldn't swap xylitol for the erythritol. I just won't have it in the house because it's so poisonous to dogs, and Dexter the Pug is a talented, athletic and resourceful food thief.

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I am lactose intolerant what

I am lactose intolerant what can I use instead of the cream cheese? Coconut Cream?

OMG! I made this this weekend

OMG! I made this this weekend for a family picnic. It is SO DELICIOUS! I subbed xylitol because I couldn't find any erythritol at my local health food store. It worked fine. I also had to use chocolate whey powder because that's what we had. It didn't make a difference at all. I love the coconut crust. This is very easy to make. I didn't have any key limes to use the zest or juice so just added a tad extra key lime juice. Love, love, love the recipie. One of our new favorites.

Looks yummy. I've made key

Looks yummy. I've made key lime pie with coconut crust about three times since I got back from the cruise. I've had key lime pie on my brain. :-) Are you just using a regular lime in your recipe? Or are you using key limes? Just curious since it would make a difference, key limes being so itsy bitsy. Do you know how much juice you get from a lime? I just love to use the Nellie and Joe's bottled key lime juice that I buy at my local supermarket. Yummy stuff, not like regular lime juice at all. I use about 1/4 cup in my key lime pie.

Mine is a "bake" pie using heavy cream, eggs, key lime juice, erythritol, some liquid Sugar Twin from Canada. Then top with whipped heavy cream, and toasted shredded coconut. It's been one of my LC favorites for years - but this summer I seem to be especially craving it.

I can't follow directions

...so, I changed your recipe a bit, substituting lemon for the lime zest and juice. Also, added some preserves made with xylitol (Nature's Hollow), in strawberry and the mixed berry as swirls to the top of it. Very pretty. I used xylitol as my husband will eat things made with it over Splenda or Truvia (my favorite). I don't think so much that people "object" to one sweetener over another as they just like what they like or have an audience to please. I love your recipes and messing around with them.

By the way, the coconut crust is wonderful. My changes resulted in an additional 6.5 calories, .8g protein, .4g fat, 2.3 total carbs, and .625 net carbs per serving. It also turned out to be very pretty and used up teeny amounts of jam in the bottom of the jars.

I can't follow directions

...so, I changed your recipe a bit, substituting lemon for the lime zest and juice. Also, added some preserves made with xylitol (Nature's Hollow), in strawberry and the mixed berry as swirls to the top of it. Very pretty. I used xylitol as my husband will eat things made with it over Splenda or Truvia (my favorite). I don't think so much that people "object" to one sweetener over another as they just like what they like or have an audience to please. I love your recipes and messing around with them.

By the way, the coconut crust is wonderful. My changes resulted in an additional 6.5 calories, .8g protein, .4g fat, 2.3 total carbs, and .625 net carbs per serving. It also turned out to be very pretty and used up teeny amounts of jam in the bottom of the jars.

Hooray!

You now have your own recipe! As a person who plays around with recipes all the time, I heartily approve.

Lime pie

Dana, my daughter's favorite pie is key lime and so I came up with this easy version,
Using your almond meal crust that I let cool after baking.
One small box of sugar free lime jello.
One small box of sugar free vanilla pudding.
Two cups of cold cream.
Mix all three ingredients in a bowl until thick, pour into crust. You could add some lime juice to make it a little bit more tangy. Whip up another cup of cream with whatever sweetener you want and spread on top. Put into refrigerator to chill. It does taste better on the second day though.

Substitute for Stevia?

Sounds terrific, except that the aftertaste of Stevia isn't tolerable to me. Could liquid sucralose be substituted, and how strong is stevia in the raw in comparison? Can't wait to try this one!

Subbing for Stevia

See? I told you that whatever sweetener I used someone would object. ;-p Stevia in the Raw, like Splenda Granular, is bulked to measure roughly like sugar. Don't know what strength of liquid sucralose you're using, but just use it to equal 2 tablespoons of sugar, and you should be fine.

In the crust, use it to equal 1 tablespoon sugar. I'd recommend mixing it with the water before adding it to the crust, for better distribution.

Xylitol/Erythritol Swap

Looks like a good recipe, Dana, and thanks for posting it so quickly. I am still totally brain-fogged from the cruise, but I just want to mention: erythritol is considered to be 70% as sweet as sugar, and xylitol is supposed to be a different percentage of sweetness (I am getting varying estimates when Googling, so I won't mention any particular number). So, if someone is substituting any of the recommended sweeteners, they might want to take that into consideration.

In addition, there are many combinations of these sweeteners commonly available in the market that are designed to boost their sweetness so that less is required.

In the end, and especially with a no-cook dish like this one, taste is the best and easiest guide to how much sweetener to use when substituting.

I don't know whether you've tried stevia glycerite, but it seems to actually taste pretty good (subjectively, of course), doesn't cost an arm and a leg, and is commonly available. I am on the fence, though, about what it might be doing to my blood glucose. Still experimenting.

Thanks again, and I LOVED meeting you!