Sugar Free Lime Cheesecake Jars by MySugarFreeKitchen
Recipe by mysugarfreekitchen
These Sugar Free Lime Cheesecake Jars are quick and easy and take less than 30 minutes. The filling has a perfect balance of sweetness and a smooth lime flavour atop a simple crumble of dates and walnuts. Its thick, creamy, and velvety!
This sugar free dessert recipe is all about the lime, and fresh, juicy limes are essential. Lime juice from a bottle won’t cut it. I tried it and I could barely taste the lime flavour and not worth it. It limes aren’t in season, it works perfectly with lemons as well.
I don’t know about you, but when I have a lime or lemon dessert, I want to be able to taste the fresh zestiness of the citrus, and this cheesecake filling is bang on with just the right balance of sweet and zesty.
Ingredients:
Base
- 1/2 cup walnuts (toasted)
- 6 Medjool dates (pitted)
- 1/4 tsp ground ginger
- 1 pinch salt
Cheesecake Filling
- 1 cup light cream cheese (room temperature)
- 1/4 cup sour cream
- 1 zest of one lime
- 1 juice of one lime
- 2 tbsp powdered monk fruit sweetner
- 1 tsp vanilla extract
Topping
- 1 extra lime zest (optional)
- 1 a few chopped walnuts (optional)
Directions
Prepare the Base:
-
Toast the walnuts in a dry pan over medium heat for 3-4 minutes, stirring occasionally until fragrant. Let cool.
-
In a food processor, combine the toasted walnuts, Medjool dates, ground ginger, and a pinch of salt. Pulse until the mixture comes together and is sticky.
-
Divide the mixture evenly between 4 small jars and press it down firmly to create the base.
Make the Cheesecake Filling:
-
In a bowl, beat the cream cheese until smooth.
-
Add the sour cream, lime zest, lime juice, powdered monkfruit, and vanilla extract. Mix until well combined and creamy.
Assemble the Cheesecake Jars:
-
Spoon the cheesecake filling over the walnut-date base in each jar, smoothing the top.
-
Add a sprinkle of extra lime zest or chopped walnuts if desired for garnish.
Chill and Serve:
-
Refrigerate the jars for at least 2 hours to allow the flavors to meld and the filling to firm up.
Notes
- Sweetener: I used Lakanto Monkfruit Sweetener (Baking Blend) – its a finer blend and more like a powder than the regular monkfruit which is a little more granulated. This helps to avoid any “gritiness” in the filling.
- Can’t find powdered sweetener? Make sure to use an electric mixer, stand mixer, or electric beaters (what I use) to whip the filling thoroughly. This helps incorporate the sweetener evenly and prevent any grittiness. Alternatively you could use a mortar and pestle to grind granulated sweetener into powdered form.
- Jar Size: you can use any type of jar, but I find jars with a wide top are better (easy to spoon mixture in and easier to eat from). I typically use jars that hold around 1 cup
- Taste Test: Taste the cheesecake filling before assembling to ensure the flavors are to your liking. Not sweet enough, add more powdered monkfruit. Too sweet, add more lime juice.
