NO-BAKE KETO KEY-LIME CHEESECAKE BARS

NO-BAKE KETO KEY-LIME CHEESECAKE BARS

Summer is here and it's HOT! Cool down with these refreshing, low-carb cheesecake bites that are perfect for the whole family or your summer party!

Recipe Image
Calories
250
Protein
6g
Fat
23g
Total
Carbs
11g
Sugar
4g
Dietary
Fiber
1g
Sweetener
8g
Net
Carbs*
2g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
ServesServings: 16

Ingredients
IngredientsCrust:
  • 2 cups Vanilla Almond Sola Granola
  • 4 tbsp melted grass-fed butter
Filling:
  • 2 tbsp cold water
  • 1 tbsp gelatin
  • 2 tbsp hot water
  • 16 oz cream cheese, softened
  • 4 oz heavy cream
  • ⅓ cup Sola Sweetener
  • 3 tbsp of Key-Lime Juice
  • 1 tsp lime zest
Topping:
  • ¾ cup heavy cream
  • 2 tbsp powdered Sola Sweetener
  • Lime zest to garnish and more Sola Granola

Directions
Directions
  1. Prep an 8x8 baking dish by lining it with parchment paper
  2. In a food processor place your Sola Granola and Melted butter and mix until wet crumbs form. Then place into your dish and press down to for your crust.
  3. Next, bloom the gelatin by pouring the gelatin over the cold water in a small bowl and then let rest for about 5 minutes. Then add your hot water and stir until the gelatin dissolve and remove any chunks of gelatin that don't dissolve.
  4. Add the cream cheese to your food processor or stand mixer with the paddle attachment and blend until smooth. Add your gelatin, heavy cream, Sola sweetener, lime juice, and zest. Mix until smooth and scraping down the sides as you go.
  5. Next, pour your cheesecake mixture into your dish on top of your crust and then spread gently until smooth. Refrigerate for at least 3-4 hours to set.
  6. Once set remove from the fridge and whip the remaining heavy cream, adding in the powdered Sola sweetener. Spread the whipped cream onto the set cheesecake and sprinkle with additional lime zest. Gently lift the parchment paper out of the dish and place the cheesecake on a cutting board and cut it into 16 pieces. Enjoy!
  7. Store the cheesecake bars in the fridge or freezer.
 

 
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