Keto No Bake Ginger Lime Cheesecake Cups

If you love a creamy dessert but want to skip the sugar, these keto ginger lime cheesecake cups are a great little treat to have on hand.

They are smooth, tangy, and just sweet enough, with a warm hint of ginger that makes them feel a bit special.

The best part is that they are low carb and keto friendly, so you can enjoy something rich without pushing yourself off track.

I make these in small cups, which means each serving is already portioned out and ready to grab from the fridge.

They come together with simple steps and a bit of chill time, and I think you will really enjoy how fresh and light they taste.

Why You’ll Love This Recipe

No Bake Ease – You skip the oven completely and just chill these creamy cups until set.

Bright Citrus Flavor – Fresh lime juice and zest make every bite taste zingy and refreshing.

Warm Ginger Twist – Ground ginger in the crust adds cozy spice that balances the tangy lime.

Silky Smooth Texture – Whipped heavy cream folds in to keep the filling light and fluffy.

Recipe Ingredients

For the Crust

• 1 cup Almond Flour
• 1/3 cup Pecans, Finely Chopped
• 3 tbsp Powdered Allulose
• 1 tsp Ground Ginger
• 1/4 tsp Fine Sea Salt
• 4 tbsp Unsalted Butter, Melted

For the Filling

• 12 oz Cream Cheese, Softened
• 1/2 cup Powdered Allulose
• 1/3 cup Sour Cream
• 1 tbsp Lime Zest
• 3 tbsp Lime Juice
• 1 tsp Vanilla Extract
• 3/4 cup Heavy Cream, Cold

For the Topping

• 1/2 cup Whipped Cream
• 1 tsp Lime Zest

How To Make

Step 1

Mix the almond flour, pecans, powdered allulose, ground ginger, and salt. Stir in the melted butter until the mixture is crumbly and moist.

Step 2

Divide the crust between 6 dessert cups and press it lightly into the bottoms. Chill while you make the filling.

Step 3

Beat the cream cheese, powdered allulose, sour cream, lime zest, lime juice, and vanilla extract until smooth.

Step 4

Whip the cold heavy cream to firm peaks. Fold it into the lime filling until light and fluffy.

Step 5

Spoon or pipe the filling over the crusts in the cups.

Step 6

Top each cup with whipped cream and a little lime zest.

Step 7

Chill for at least 2 hours before serving.

Tips

Get Your Cream Cheese Fully Soft First

Before you start, let the cream cheese sit out on the counter for about an hour until it is soft all the way through.

If it is still cold or firm in the middle, you will get little lumps in your filling that never smooth out, no matter how long you beat it.

From my experience, the sour cream works best at room temperature too, so pull it out at the same time.

Whip the Heavy Cream Separately

Make sure your heavy cream is very cold when you whip it, and beat it just until you see firm peaks that hold their shape.

This is what gives these cups that light, airy texture instead of a dense, heavy filling.

My favorite trick here is to pop the bowl and beaters in the freezer for a few minutes first, since cold tools help the cream whip up faster and hold better.

Fold the Cream In Gently

When you add the whipped cream to the lime mixture, fold it in slowly with a spatula instead of stirring hard.

You want to keep all that air you just whipped in, because that air is what makes the filling fluffy and soft.

I stop folding the moment I no longer see white streaks, since going past that point deflates everything and leaves you with a flat filling.

More Recipes

• Low Carb Key Lime Cheesecake Bars
• Keto Coconut Lime Bars
• Keto Layered Berry Cheesecake Jars
• Keto Lemon Posset Cups
• Keto No-Bake Cheesecake

Frequently Asked Questions

Do I have to use allulose, or can I use another sweetener?

You can use another powdered keto sweetener like erythritol or a monk fruit blend, and it will still work well in both the crust and the filling.

Allulose is nice because it dissolves smoothly and does not leave a cooling aftertaste, but a powdered version of your favorite low carb sweetener will keep the texture soft.