Keto Lime Cheesecake Bites

Servings: servings

Calories: 260cal

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.

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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.

Course: Dessert

Cuisine: American

Prep Time10

Cook Time25

Chill Time2

Total Time2 35