Ok, I’ll confess…these Keto Lime Mini Cheesecake Tarts are simply a version of my Low Carb Orange Cheesecake Tarts…there’s just something about the tang of citrus combined with a creamy cheesecake filling that my palate finds addictive! With a few adjustments by me, this recipe is based on Jenn’s Low Carb Lemon Cheesecake.
If you love lime desserts, then you’ll love these Keto Lime Mini Cheesecake Tarts. I used my 6-ounce Corelle ramekin bowls for both baking and serving. Because this low carb treat is so very rich, I highly recommend this serving size. The ramekins used in my previously posted Low Carb Orange Cheesecake Tarts are bigger…probably too big for many people. That’s why I prefer these smaller ramekins for this recipe.
This recipe starts with making and pressing the buttery almond flour crust into the bottom of the oven-proof ramekins, and then baking, with the ramekins set atop a baking sheet.
While the crust is baking, go ahead and make the cheesecake filling that will go on top of the baked and cooled crust.
Before serving, don’t forget to thinly slice up some reserved lime to add bright green pizzaz to this delightful low carb dessert!
After refrigerating a few hours, these Keto Lime Mini Cheesecake Tarts are ready to devour! When making these mini tarts, be sure to include the grated lime zest…it adds a tangy freshness and “bite” that would otherwise be missed in such a rich dessert.
That buttery crust with the creamy and citrusy filling? Sooo good!
You can also make this recipe in a springform pan, a pie dish, a single 8-inch rectangular dish, or even a 12 muffin tin lined with paper liners. Or try putting this recipe into cute little jars with screw-on lids, maybe for a tailgating picnic! However you serve it, this an ideal make-ahead dessert for eight to ten people. Here’s the printable recipe:
- 1 and ¼ cups almond flour
- 3 tablespoons butter, melted
- 1 and ½ teaspoons Splenda or Stevia
- 8 ounce cream cheese, softened
- ½ teaspoon vanilla extract
- 1 tablespoon of Stevia
- 1 and ½ cups heavy whipping cream
- 1 and ½ .3 ounce packets sugar-free lime-flavored gelatin (you also can make with other gelatin flavors, such as lemon or orange)
- 1 and ¼ teaspoons lime zest (use lemon zest or orange zest if using that flavor of gelatin)
- Preheat oven to 350 degrees. Generously spray 8 or 9 six-ounce oven-proof ramekins with cooking spray.
- Mix almond flour, butter and splenda or stevia until mixture is well combined and crumbly. Press in the bottom of baking dish and bake for about 15 minutes until golden brown.
- Cool completely.
- Using an electric mixer with the whisk attachment mix cream cheese until smooth and creamy.
- Stir in vanilla extract and stevia, or sweetener of your choice.
- Add in heavy cream and whisk on high until mixture thickens and soft peaks form.
- Reduce speed to low and mix in the 1 and ½ flavored gelatin packets and freshly grated zest until blended.
- Spread mixture evenly with a spatula over cooled crust.
- Cover and chill until set, about 2-3 hours or overnight.
- MINI CHEESECAKES - Line a 12 cup cupcake pan with paper liners. Press equal amounts of crust on the bottom of each liner. Bake in a 350 degree oven for about 10 minutes until golden brown. Cool completely. Prepare filling as directed and divide the mixture between each cup. Chill for several hours or overnight. Serve with liner or unwrap before serving.
- CHEESECAKE IN A JAR - Divide crust mixture between jars and press into the bottom. Bake in a 350 degree oven for 7-9 minutes until golden brown. Prepare filling as directed and spoon into each jar. Cover and chill for several hours or overnight until ready to serve.
- LARGER BAKING DISH OR SPRINGFORM PAN - Generously spray an 8-inch baking dish or springform pan with cooking spray. Press crust mixture in the bottom of baking dish or springform pan and bake for about 12 minutes until golden brown. Prepare filling as directed and spoon into dish or pan over cooled crust, smoothing top. Cover and chill for several hours or overnight until ready to serve.
*Please note that all opinions are mine alone, and that I received no samples, payments, or financial incentives from Mother Thyme, Corelle, their affiliates, or any other person or entity for comments or links in this article.