Strawberry Lime Cheesecake
Strawberry Lime Cheesecake


150 g nuts, ground
30 g butter, softened (optional)
150 g sweetener, powdered
500 g mascarpone, softened
2 limes, juice and zest
150 g strawberries, quartered or sliced
1 tsp gelatin, powdered
Cheesecake bars are probably everyone's favorite low-carb treat. And spring is the time to experiment with different fruit combinations


1.Use your food processor to grind the nuts and make the crust. Grind the hazelnuts first, add sweetener and butter (optional).
2.Once the nuts are finely ground and you get a homogeneous mass that sticks together. Press it into the bottom of a 9x5 inch pan.
3.Let the pan with the crust cool in the fridge until you make the cheese mix.
4.Use your hand mixer to combine lime juice, lime zest, sweetener and mascarpone. Mix until they are all evenly combined.
5.Add the cheese layer to the crust. Even the top out, cover it with a cling foil and put back to the fridge.
6.Take a small; cooking pot, put the strawberries in it and squish them with a masher. Add sweetener, if necessary and let the berry layer cook for 10 minutes before adding gelatin.
7.Add gelatin (following the instructions on the packaging). Once it is fully incorporated, remove it from the stove and let it cool down.
8.When the berry layer has chilled a bit, take the pan form the fridge, and gently add the strawberry mix on top. Use a tablespoon and do this slowly and gently.

Cheesecake is probably a favorite keto dessert of many. I have made various kinds so far. These strawberry lime cheesecake bars turned out to be a wonderfully refreshing combo – a perfect treat for a hot summer day.

Summer is here, and I try to cook and bake as little as possible. I turn to all the delicious salads, cold soups, and fresh desserts. No-bake cheesecake is the easiest one to make, and I love the sweet and sour combo of strawberry and lime.

When I am buying my produce, I always give my best to find the organic stuff, but for this recipe, that will be prerequisite. You’ll need some fresh lime zest, so limes ought to be chemical-free organic ones.

For the crust, I used a mix of nuts, since that was what I had at the moment, but you can use just one sort of nuts. I skipped adding butter to it since I used ground hazelnuts and pecans, and they are pretty sticky when ground. Also, I ground them pretty finely; if I kept on going, they would turn into butter themselves. Additionally, skipping butter will lower the calories per serving, which is always a good thing.

If mascarpone is a too expensive option, you can always stick to the good old cream cheese. I love mascarpone, and I tend to do half and half at least. Sure, mascarpone brings additional calories (compared to regular cream cheese), but it comes with a divine creaminess. 

The top layer should be a layer of berries. I had strawberries at hand, but I am planning to make it with raspberries, blueberries, or a mix of berries. It will be equally delicious and refreshing, I am positive.

I have cooked the strawberries to have a smooth layer, but if you want to avoid cooking completely, just slice the strawberries and cover the cheese layer with them. For easier cutting, you might want to brush the sliced strawberries with some powder gelatine dissolved in water.

Adjust sweetness to your own taste. I don’t add any sweetener to the strawberries, but I understand some people like it sweeter.

I made this cheesecake in a square-shaped 9×5 glass loaf pan, so the measurements are for that size of a dish if you want a classic round cheesecake instead of cheesecake bars, double the ingredients. 

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