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No-Bake Key Lime Cheesecake Recipe

No-Bake Key Lime Cheesecake

Recipe courtesy George Stella

Show: Low Carb and Lovin' ItEpisode: Low Carb Mexican

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

Showing 1-10 of 58

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  • on September 23, 2011

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    Love this cheesecake. Hard to believe it is low carb. Sooo easy to make. Love george's recipes. I lowered the sweetener a little. Delicious!

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  • on July 31, 2011

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    Loved the Tartness. I agree with other reviewers that the Ricotta gives it a very grainy texture. Presentation was excellent with thinly sliced Key Lime around the perimeter. I used Cabot's Lowfat Greek yogurt instead of sour cream to reduce fat content and up the protein. I plan to use the suggestions of other reviewers. As I too prefer the creaminess of traditional cheese cake to the grainy texture the ricotta gave this. Nice low fat healthier option to a traditional cheese cake.

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  • on September 28, 2008

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    This tart and tangy cheesecake was a big hit. I think next time I'll make some Splenda-sweetened whipped cream to top it with. I followed another reviewer's tip and used 2 envelopes of gelatin rather than 3, and the consistency was nice and creamy. I thought that 2 tbsp. of vanilla sounded like a lot, but it was fine. For my crust, I followed another tip to make a true crust using the wheat germ, ground almonds, melted butter, and Splenda. I added a a dash of cinnamon, and baked it for about 12 minutes. I'll make this again!

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  • on July 25, 2008

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    An easy recipe. Tasted very good. used fresh lime juice. I think only two packets of gelatin are all that's needed. Three packets made the cake more like a very firm jello mold. Not a texture I care for in a cheese cake. To make it a little creamier in texture only two packets please. I make a no sugar added chocolate mousse of about the same volume and two packets of gelatin is fine for that.

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  • on May 08, 2008

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    I thought this was wonderful with the 2 gelatins, may even be better with one. To the MN gal who can't find key limes: There is a Joe & Nellie's Key lime juice next to lemon and lime juice. To the guy who didn't like the ricotta: maybe marscapone??

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  • on November 01, 2007

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    This recipe came out looking pretty, but tasted more like jello than cheesecake. In fact it tasted almost nothing like cheesecake. I won't make it again.

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  • on June 03, 2007

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    wicked good

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  • on September 18, 2006

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    The gelatin made the cheesecake too stiff. I think that perhaps two packages would have given it a better texture. It just didn't have that cheesecake consistency that makes cheesecake palatable.

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  • on August 29, 2006

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    I was looking for a low fat, low calorie, no-bake (it's hot recipe, so I used all reduced-fat cheeses/cream and real Key Limes. At the party, more of this disappeared than my chocolate cake: it looked good and tasted good. I'll make this again. Recommend straining the gelatine - strainer caught a lot of lumps that could have been strange.

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  • on May 31, 2006

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    I threw the entire pie out after tasting. Pie looked OK and the flavor was OK too, but the texture was very, very sponge-like. Perhaps it was too much gelatin? Would love to know if there is a way to improve the texture, since I was pleased with the flavor.

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
238
 
Fat
19 grams
 
Saturated Fat
13 grams
 
Carbohydrates
8 grams
 
Fiber
0 grams
 
Net Carbohydrates
8 grams
 
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