This keto no bake blackberry lime cheesecake is so delicious and easy to make! Full of flavor but without the carbs! This keto version can definitely hold it’s own in a world of non-keto cheesecakes, it’s that yummy.

I love the combination of blackberries and lime. The sweet and sour combo just works well together. Especially when you add a creamy element like cheesecake that gives the acid from the limes something to cut through, so it works beautifully together!

I really like using lantako monk fruit mix or swerve as my sweetener for this mix because they seem to be the best tasting sweetener in my opinion. However, you can definitely use whatever one you like.

I have a vegan version of blackberry lime cheesecake here that anyone vegan or dairy free will love.

What you need to make this keto no bake blackberry lime cheesecake:

makes 1 – 8-9 inch cheesecake

1 pecan pie crust – premade or homemade, 8 or 9 inch
8 ounces cream cheese – room temperature and soft
1/2 cup whipping cream
6 tablespoons lime juice
1/2 cup monk fruit or sweetener of choice
Zest from 1 lime – (optional)
6 ounces blackberries
3 tablespoons lime juice
2 teaspoons monk fruit sweetener or sweetener of choice

Instructions

In a mixing bowl, add cream cheese, whipping cream, lime juice, sweetener and lime zest (if using).
Use an electric mixer with a whisk attachment and blend until mixture is fluffy.
Spoon mixture into your pie shell.
In another bowl, add your blackberries, lime juice and sweetener of choice and mix together, mashing some of the blackberries so some blackberry juice mixes with the lime juice.
Pour mixture on top of the cheesecake mixture.
Enjoy immediately or chill then serve.

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5 from 3 votes