If you love cheesecake but want to keep things low carb, this one is for you. My keto blackberry lime velvet cheesecake is creamy, fresh, and easy to put together.
The lime gives it a bright flavor, and the blackberry swirl on top makes it look really nice too.
It is keto friendly, which means you can enjoy a proper dessert without worrying about your carb count for the day.
I like making this when I want something that feels a little special but does not take much effort.
You do need to chill it for a few hours, so I usually make it ahead of time and let the fridge do the rest.
Why You’ll Love This Recipe
Silky Smooth Texture – Folding whipped cream into the filling gives this cheesecake a light, velvety feel in every bite.
Bright Lime Flavor – Fresh lime zest and juice add a zesty tang that keeps each forkful tasting cool and refreshing.
Juicy Blackberry Swirl – The jammy blackberry layer brings sweet, fruity pops that pair perfectly with the creamy lime base.
Keto Friendly – Sweetened with allulose and packed with low carb ingredients, so it fits your keto lifestyle with ease.
Recipe Ingredients
For the Crust
- 1 1/2 cups Pecan Flour
- 1/4 cup Almond Flour
- 3 tbsp Powdered Allulose
- 1/4 tsp Fine Sea Salt
- 5 tbsp Unsalted Butter, Melted
For the Filling
- 16 oz Cream Cheese, Softened
- 3/4 cup Powdered Allulose
- 1/3 cup Sour Cream
- 1 tbsp Lime Zest
- 3 tbsp Lime Juice
- 1 tsp Vanilla Extract
- 1 cup Heavy Cream, Cold
For the Blackberry Layer
- 1 1/4 cups Blackberries
- 2 tbsp Powdered Allulose
- 1 tbsp Lime Juice
- 1 1/2 tsp Chia Seeds
How To Make
Step 1
Stir the pecan flour, almond flour, powdered allulose, and salt together. Add the melted butter and mix until the crumbs are moist.
Step 2
Press the crust into a 9-inch springform pan and chill while you make the blackberry layer.
Step 3
Mash the blackberries with powdered allulose, lime juice, and chia seeds. Let the mixture stand for 10 minutes until thickened and jammy.
Step 4
Beat the cream cheese, powdered allulose, sour cream, lime zest, lime juice, and vanilla extract until completely smooth.
Step 5
Whip the cold heavy cream to firm peaks. Fold it into the lime filling until no streaks remain.
Step 6
Spread the cheesecake filling over the crust, then spoon the blackberry mixture across the top. Swirl lightly for a marbled finish.
Step 7
Chill for at least 6 hours, then serve cold for the best creamy texture.
Tips
Soften Your Cream Cheese Fully
Take the cream cheese out of the fridge at least an hour before you start. It needs to be soft all the way through, not just on the outside.
From my experience, cold cream cheese never beats out smooth and you end up with tiny lumps that won’t go away no matter how long you mix.
If you forget, cut it into small cubes and let them sit on the counter for about 30 minutes to speed things up.
Keep the Heavy Cream Cold
This is a no bake cheesecake, so the whipped cream is what gives it structure and that light, velvety feel. Cold cream whips up faster and holds firm peaks much better.
My favorite trick here is to chill the bowl and the beaters in the freezer for 10 minutes before I start. It makes a real difference.
Stop whipping as soon as you see firm peaks, because going too far turns the cream grainy and it won’t fold in smoothly.
Fold, Don’t Stir the Cream In
When you add the whipped cream to the lime filling, use a spatula and fold gently from the bottom up. You want to keep all that air you just whipped in.
I’ve found that stirring hard or fast knocks the air right out, and then the filling turns dense instead of fluffy.
Keep folding just until you don’t see any white streaks left, then stop.
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Frequently Asked Questions
Can I use frozen blackberries instead of fresh?
Yes, frozen blackberries work great here since you are mashing them anyway. Just let them thaw first and drain off any extra liquid so the layer does not turn runny.
The chia seeds will still help thicken everything into a nice jammy texture.
Keto No Bake Blackberry Lime Velvet Cheesecake
Ingredients
For the Crust
- 1 1/2 cups Pecan Flour
- 1/4 cup Almond Flour
- 3 tbsp Powdered Allulose
- 1/4 tsp Fine Sea Salt
- 5 tbsp Unsalted Butter, Melted
For the Filling
- 16 oz Cream Cheese, Softened
- 3/4 cup Powdered Allulose
- 1/3 cup Sour Cream
- 1 tbsp Lime Zest
- 3 tbsp Lime Juice
- 1 tsp Vanilla Extract
- 1 cup Heavy Cream, Cold
For the Blackberry Layer
- 1 1/4 cups Blackberries
- 2 tbsp Powdered Allulose
- 1 tbsp Lime Juice
- 1 1/2 tsp Chia Seeds
Equipment
- 9-inch springform pan
- electric mixer
Instructions
- Stir the pecan flour, almond flour, powdered allulose, and salt together. Add the melted butter and mix until the crumbs are moist.
- Press the crust into a 9-inch springform pan and chill while you make the blackberry layer.
- Mash the blackberries with powdered allulose, lime juice, and chia seeds. Let the mixture stand for 10 minutes until thickened and jammy.
- Beat the cream cheese, powdered allulose, sour cream, lime zest, lime juice, and vanilla extract until completely smooth.
- Whip the cold heavy cream to firm peaks. Fold it into the lime filling until no streaks remain.
- Spread the cheesecake filling over the crust, then spoon the blackberry mixture across the top. Swirl lightly for a marbled finish.
- Chill for at least 6 hours, then serve cold for the best creamy texture.