Key Lime Cheesecake 4
Key Lime Cheesecake 4

Mini Key Lime Cheesecakes

Recipes   Gluten Free     Keto     Sweets     The Classics    



  • ½ cup almond flour
  • ⅛ tsp salt
  • 2 tbsp butter, melted

Key Lime Filling

  • 6 ounces cream cheese, softened
  • 2 tsp key lime zest (regular lime zest is fine too)
  • ¼ cup key lime juice (regular lime juice is fine too)
  • 1 to 2 tbsp heavy whipping cream



  1. Line 6 muffin cups with parchment paper or silicone liners.
  2. In a medium bowl, whisk together the almond flour, Swerve, and salt. Stir in the melted butter until the mixture begins to clump together. 
  3. Divide the crust mixture among the prepared muffin cups and press firmly into the bottoms. 

Key Lime Filling

  1. In a medium bowl, beat the cream cheese and Swerve until smooth. 
  2. Beat in the lime zest, lime juice, and 1 tbsp of the heavy cream. If the mixture is overly thick, beat in a little more cream. 
  3. Divide the filling among the prepared muffin cups, filling each cup almost to the top, and smooth the tops. Tap the pan firmly on the counter to release any air bubbles.
  4. Place the muffin pan in the freezer until the filling is firm, about 2 hours. Peel the liners away and place the cheesecakes in the refrigerator until ready to serve.

Nutrition Facts

Serving Size 1

Servings 6

Calories 200
Total Fat 19g
Total Saturated Fat 10g
Cholesterol 45mg
Sodium 140mg
Total Carbs 16g
Dietary Fiber 2g
Sugars 2g
Added Sugar 0g
Swerve 12g
Protein 4g
Net Carbs: 2g
Key Lime Cheesecake 5