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–+ servings

Keto No Bake Blackberry Lime Velvet Cheesecake

This creamy cheesecake delivers bright citrus flavor in every bite. It is low carb and keto friendly, making it a treat worth savoring.
Keto No Bake Blackberry Lime Velvet Cheesecake
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 374 kcal
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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.

Nutrition

Serving: 1servingCalories: 374kcalCarbohydrates: 7gProtein: 5gFat: 36g
Keyword blackberry lime, keto cheesecake, low carb, no bake
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