IngredientsFor the Crust2 cups almond flour⅓ cup finely chopped pecans or walnuts, optional¼ cup granulated sugar-free sweetener½ teaspoon cinnamon, optionalPinch of salt6 tablespoons unsalted butter, meltedCheesecake Layer16 oz (450 g) cream cheese, softened¾ cup powdered sugar-free sweetener1 teaspoon vanilla extract1 tablespoon fresh lime juice1 cup heavy whipping cream, very coldKey Lime Layer1½ cups heavy whipping cream8 oz (225 g) cream cheese, softened½ cup powdered sugar-free sweetener, or to taste⅓ cup fresh key lime juice1–2 tablespoons finely grated key lime zest1 teaspoon vanilla extract1 teaspoon unflavored gelatin2 tablespoons cold waterWhipped Topping1½ cups cold heavy whipping cream2–3 tablespoons powdered sugar-free sweetener½ teaspoon vanilla extractFresh lime zest and thin lime slices, for garnishInstructions1. Make the crustIn a medium bowl, combine the almond flour, chopped nuts, sweetener, cinnamon, and salt. Pour in the melted butter and stir until everything resembles moist crumbs.Press the mixture firmly and evenly into the bottom of a 9 × 13-inch (23 × 33 cm) baking dish. Use the bottom of a measuring cup to compact the crust well—this helps it hold together when sliced.Refrigerate for about 30 minutes while preparing the filling.2. Prepare the cheesecake layerBeat the softened cream cheese with the powdered sweetener until completely smooth and creamy. Add the vanilla and lime juice and beat again.In another bowl, whip 1 cup of cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream-cheese mixture.Spread this filling evenly over the chilled crust. Return the dish to the refrigerator.3. Make the key lime fillingPlace the cold water in a small bowl and sprinkle the gelatin over it. Allow it to sit for about 5 minutes to bloom. Microwave for just a few seconds, or warm gently, until the gelatin dissolves. Don’t boil it.Beat the cream cheese and powdered sweetener until smooth. Add the key lime juice, zest, and vanilla.Slowly beat in the dissolved gelatin until thoroughly incorporated.In a separate bowl, whip the heavy cream to stiff peaks. Fold it gently into the lime mixture. Taste and add a little more sweetener or lime juice if desired.Carefully spread the key lime filling over the cheesecake layer, smoothing the surface with a spatula.4. Add the fluffy toppingBeat the cold heavy cream, powdered sweetener, and vanilla until thick, fluffy peaks form.Spread the whipped cream generously over the key lime layer. For the prettiest finish, make soft swirls with the back of a spoon.Sprinkle with fresh key lime zest and decorate with very thin lime slices.5. ChillCover the dish and refrigerate for at least 4–6 hours, although overnight is even better. The chilling time allows all the layers to firm up so you can cut beautiful, clean squares.For extra-neat slices, place the dessert in the freezer for 20–30 minutes before cutting.Serving TipsServe this lush straight from the refrigerator. For extra lime flavor, sprinkle each piece with a little fresh zest just before serving. You can also add chopped toasted pecans or a few fresh berries.Storage: Keep covered in the refrigerator for up to 4 days.🍋 Important Sugar-Free TipKey lime juice naturally contains a small amount of sugar, so this dessert isn’t literally zero-sugar or zero-carb. Using a sugar-free sweetener and an almond-flour crust keeps it free of added sugar and much lower in carbohydrates than a traditional graham-cracker version.
Sugar-Free Key Lime Lush – No-Bake Layered Dessert
