Name: Lower Sugar Key Lime Cheesecake
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 1 tbsp, monk fruit sweetener, PLUS; 1/2 cup monk fruit sweetener; 3 tbsp butter; 6 oz reduced fat cream cheese; 1 oz package sugar-free instant vanilla pudding mix; 1/2 cup unsweetened canned coconut milk; 1 cup fresh key lime juice; 1 tbsp unflavored gelatine

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Lower sugar key lime cheesecake is a great dessert for the holiday season or for any special occasion. Perfect way to avoid excess sugar, and full of great key lime flavor.

Get your taste buds ready for this key lime cheesecake. It’s made with fresh key lime juice and is low in sugar. If you love the tart flavor of key lime, then you will love this cheesecake. It’s the perfect addition to your holiday menu, or for a special occasion.

It is delicious served with whipped cream or slices of lime.

What are key limes?

Key limes are a small citrus fruit that are slightly yellow in color. They are more tart and aromatic than regular limes.

Why you’ll love this recipe

Lower in sugar than traditional key lime cheesecakes
Great for the holidays or any special occasion
Delicious graham cracker crust

Ingredients

What you’ll need to make this recipe.

Graham cracker crumbs
Monk fruit sweetener
Butter
Reduced fat cream cheese
Sugar free instant vanilla pudding mix
Unsweetened coconut milk
Key limes
Unflavored gelatine

How to make this recipe

1 – Preheat oven to 350 degrees.

2 – In a large bowl, combine graham cracker crumbs and 1 tablespoon of the monk fruit sweetener. Add the melted butter and mix well.

3 – Press the crumbs into a 9″ pie plate. You can use the bottom of a glass to help you press the crumbs down firmly. Bake pie crust for 8-10 minutes. Let cool.

4 – In a food processor, process the monk fruit sweetener and cream cheese for about 30 seconds. Add pudding mix and coconut milk and blend well.

5 – Pour 1/4 cup of the lime juice into a small bowl. Heat it in the microwave for one minute. Add the gelatine to the warm lime juice and dissolve the gelatine completely.

6 – Mix the dissolved gelatine to the remaining lime juice. Turn the food processor back on and slowly add the lime juice into the cream cheese mixture. Blend until everything is well combined.

7 – Pour the filling into the pie shell, evenly over the graham cracker crust. Refrigerate for 3-4 hours before serving.

How do I store my homemade key lime cheesecake?

Tightly cover the cheesecake with plastic wrap and store in the refrigerator for up to 4 days.

Can I freeze my key lime cheesecake?

Yes. Tightly wrap the cheesecake in a freezer safe plastic wrap and store in the freezer for up to a month. Thaw in the refrigerator before serving.

Calories per serving (1/8 of the cheesecake): 233

Yield: 8 Servings

Lower Sugar Key Lime Cheesecake

Lower sugar key lime cheesecake is a great dessert for the holiday season or for any special occasion. Perfect way to avoid excess sugar, and full of great key lime flavor.

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

1 cup graham cracker crumbs
1 tbsp, monk fruit sweetener, PLUS
1/2 cup monk fruit sweetener
3 tbsp butter
6 oz reduced fat cream cheese
1 oz package sugar-free instant vanilla pudding mix
1/2 cup unsweetened canned coconut milk
1 cup fresh key lime juice
1 tbsp unflavored gelatine

Instructions

Preaheat oven to 350 degrees.
In a large bowl, combine graham cracker crumbs and 1 tablespoon of the monk fruit sweetener. Add the melted butter and mix well.
Press the crumbs into a 9" pie plate. You can use the bottom of a glass to help you press the crumbs down firmly. Bake pie crust for 8-10 minutes. Let cool.
In a food processor, process the monk fruit sweetener and cream cheese for about 30 seconds. Add pudding mix and coconut milk and blend well.
Pour 1/4 cup of the lime juice into a small bowl. Heat it in the microwave for one minute. Add the gelatine to the warm lime juice and dissolve the gelatine completely.
Mix the dissolved gelatine to the remaining lime juice. Turn the food processor back on and slowly add the lime juice into the cream cheese mixture. Blend until everything is well combined.
Pour the filling into the pie shell, evenly over the graham cracker crust. Refrigerate for 3-4 hours before serving.