Light and fluffy keto lime cheesecake bites are a low-carb dessert lover’s dream bursting with bright citrus flavor!
Why this recipe works
These keto lime cheesecake bites taste like you’re biting into a citrusy cloud. They’re sort of difficult to describe without tasting them yourself, so to put it into perspective, they puff up like a cupcake would – but there’s no flour, so they don’t have a crumb. They’re made up of mainly cheese (cream cheese and ricotta); therefore, they are similar in texture to cheesecake, except they aren’t as dense. Are you following along?
With all of that aside, I absolutely love these little delightful bites and have made them many, many times as my end-of-the-day keto desserts. You wouldn’t even be able to tell they’re low-carb! This recipe yields 12 keto lime cheesecake bites, which gives you a whole two weeks’ worth of sweet treats. I mean, just look at them, aren’t they gorgeous?
If you’re more of a savory-sweet kinda person, you’ll probably love my keto peanut butter cookies recipe.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
GELATIN – You can use any flavor gelatin for these! I mix and match gelatin flavors with sugar-free syrup flavors. Try cherry gelatin with vanilla syrup, peach gelatin with peach syrup, orange gelatin with vanilla or orange syrup, and so on.
BAKING CUPS – An important note about silicone baking cups is that they CAN come in different sizes. The size difference isn’t immediately noticeable, but once I had baked this in two different sizes, I was able to see the difference. These white silicone baking cups (the ones you see pictured in this post/recipe) will make 12 mini cakes. They hold 2.7 fluid ounces (80 milliliters). However, I have also made the cakes in these colorful silicone baking cups, but they hold 2.4 ounces (72 milliliters) and make 16 mini cakes! So, please be sure you check the size of your cups. I placed my cups on a kitchen scale set to milliliters and filled them to the rim with water to get these measurements.
How to Make Keto Lime Cheesecake Bites
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F and line a muffin pan with silicone baking cups.
- Blend all ingredients until smooth.
- Distribute batter evenly among the baking cups, they will all be full.
- Bake for 23 – 27 minutes, or until the center is slightly jiggly.
- Meanwhile, if you plan to add whipped cream, mix the heavy whipping cream and sugar substitute together with an electric mixer at medium high speed until it reaches firm peaks. If piping, add whipped cream to piping bag and store in the refrigerator until ready to use.
- Remove cakes from oven and place pan on a wire cooling rack. Allow cups to cool for 20 minutes in the pan. Carefully remove them from the pan (I use a spoon to gently lift them up) and transfer to the rack to cool completely.
- If you are using the whipped cream garnish, now is the time to dollop or pipe it on.
- Chill in the refrigerator, uncovered, for 2 hours to firm up. Store in a covered container after the chill time.
Frequently Asked Questions & Expert Tips
These delicious little bites can be stored in the refrigerator for up to 2 weeks. They should be placed in a covered container, and the layers should be separated with waxed paper.
Based on our testing, we recommend silicone baking cups over paper baking cups. This batter is mostly cheese; there are no dry ingredients like flour. Therefore, the paper liners will soak up liquid and appear greasy when removed from the oven. You CAN use paper liners, but just be aware that they bake differently. They will puff up high while baking and then sink down. They are still totally edible, just not as pretty.
Serving Suggestions
Top your keto lime cheesecake bites with pretty whipped cream piped stars made with sugar substitute and heavy whipping cream. Enjoy chilled, spooned straight from the silicone baking cup!
More Low Carb Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Keto Lime Cheesecake Bites
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 16 ounces cream cheese softened. two 8 ounce bricks
- 1 cup whole milk ricotta cheese
- 2 large eggs
- ¾ cup sugar substitute we used Allulose
- 0.3 ounce package of sugar free lime gelatin unprepared
- 4 Tablespoons sugar free lemon syrup I used Torani
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon cream of tartar
Optional Whipped Cream
- ½ cup heavy whipping cream
- 1 Tablespoon sugar substitute
Things You’ll Need
- Blender or food processor
- Muffin pan 12 cup capacity
Before You Begin
- You can use any flavor of gelatin for these! I mix and match gelatin flavors with sugar-free syrup flavors. Try cherry gelatin with vanilla syrup, peach gelatin with peach syrup, orange gelatin with vanilla or orange syrup, and so on.
- Based on our testing, we recommend silicone baking cups over paper baking cups. This batter is mostly cheese, there’s no dry ingredients like flour. Therefore, the paper liners will soak up liquid and appear greasy when removed from the oven. You CAN use paper liners, but just be aware that they bake differently. They will puff up high while baking and then sink down. They are still totally edible, just not as pretty.
- An important note about silicone baking cups is that they CAN come in different sizes. The size difference isn’t immediately noticeable, but once I had baked this in two different sizes I was able to see the difference. These white silicone baking cups (the ones you see pictured in this post/recipe) will make 12 mini cakes. They hold 2.7 fluid ounces (80 milliliters). However I have also made the cakes in these colorful silicone baking cups, but they hold 2.4 ounces (72 milliliters) and make 16 mini cakes! So please be sure you check the size of your cups. I placed my cups on a kitchen scale set to milliliters and filled to the rim with water to get these measurements.
Instructions
- Preheat oven to 350 F and line a muffin pan with silicone baking cups.
- Blend all ingredients until smooth.16 ounces cream cheese, 1 cup whole milk ricotta cheese, 2 large eggs, 3/4 cup sugar substitute, 0.3 ounce package of sugar free lime gelatin, 4 Tablespoons sugar free lemon syrup, 1 teaspoon pure vanilla extract, 1/2 teaspoon baking powder, 1/2 teaspoon cream of tartar
- Distribute batter evenly among the baking cups, they will all be full.
- Bake for 23 – 27 minutes, or until the center is slightly jiggly.
- Meanwhile, if you plan to add whipped cream, mix the heavy whipping cream and sugar substitute together with an electric mixer at medium high speed until it reaches firm peaks. If piping, add whipped cream to piping bag and store in the refrigerator until ready to use.1/2 cup heavy whipping cream, 1 Tablespoon sugar substitute
- Remove cakes from oven and place pan on a wire cooling rack. Allow cups to cool for 20 minutes in the pan. Carefully remove them from the pan (I use a spoon to gently lift them up) and transfer to the rack to cool completely.
- If you are using the whipped cream garnish, now is the time to dollop or pipe it on.
- Chill in the refrigerator, uncovered, for 2 hours to firm up. Store in a covered container after the chill time.
Expert Tips & FAQs
- These delicious little bites can be stored in the refrigerator for up to 2 weeks. They should be placed in a covered container and layers can be separated with waxed paper.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Amanda Davis
Latest posts by Amanda Davis (see all)
- Brie Bites - October 30, 2025
- Mummy Hand Pies - October 16, 2025
- Halloween Dirt Cupcakes - October 7, 2025
Leave a Reply