Low Carb Coconut Lime Cheesecake No Bake Food

NO-BAKE COCONUT LIME MASCARPONE CHEESECAKE

Steps:

• Grease and line a 9-inch round springform pan with parchment paper and set aside.
• For the crust: In a medium bowl, stir together the graham cracker crumbs, toasted shredded coconut, and coconut oil until well-combined. Then pour into the springform pan and pat down the mixture into an even compact layer. Place the pan in the freezer while you prepare the rest of the cake.
• For the cake: Using an electric mixer (or stand mixer), place the condensed milk, cream cheese, mascarpone cheese, lime juice and zest, vanilla extract, and salt into a large bowl. Blend until the ingredients are creamy, smooth, and well-combined.
• Get the springform pan from the freezer and pour the cake mixture onto the crust. Using a spatula, spread the mixture into an even layer.
• For the topping: In a small bowl, combine the topping ingredients (toasted shredded coconut and lime zest) together. Then sprinkle the topping over the cake before pressing the topping slightly into the top of the cake.
• Cover the springform pan with plastic wrap and place in the refrigerator for at least 4 hours (or better overnight) until the cheesecake is set.

LOW CARB KEY LIME CHEESECAKE

Steps:

• For Crust: Mix grounds nuts and 3 tbls.
• Splenda, add melted butter.
• Press on bottom of a pie plate.
• Let chill in refrigerator.
• MAke Filling: Mix water w/lime gelatin.
• Set in refrigerator to PARTIALLY set up.
• In a bowl, whip heavy cream (set aside).
• In a large bowl, beat cream cheese, key lime juice and 1 cup Splenda until smooth.
• Very lightly mix in partially set lime gelatin.
• Fold in whipping cream.
• Pour into pie shell.
• Chill 2-3 hours.

SUPER SIMPLE LOW CARB NO-BAKE CHEESECAKE

Steps:

• Soften the cream cheese either by leaving it out on the counter or putting it in a microwave safe bowl and heating it gently for a minute or so. Using electric beaters, beat the cream cheese until it is nice and smooth with no lumps.
• In a separate bowl, using the same mixer, beat the cream until it is nicely whipped and stiff peaks form.
• Using a rubber spatula, scoop all the whipped cream cheese into the bowl with the whipped cream. Beat the two together until they are completely blended. Then, pour in the Splenda and beat some more.
• Voila! A yummy dessert in no time. You can either serve this immediately as a "cheesecake flavored mousse", or, you can spoon it into individual dishes and chill for a more solid product. This entire recipe is big enough to fill a 9" pie pan.
• For those of you who are further along in your low carb program, you can add raspberries or strawberries on top to make this a real treat! Enjoy!

AVOCADO LIME AND COCONUT NO-BAKE CHEESECAKE

Steps:

• Line bottom and sides of 9-inch (2.5 L) spring-form pan with parchment paper.
• Toast coconut in dry frying pan over low heat 5 to 7 minutes, stirring frequently until golden and fragrant. Set aside to cool.
• Stir together coconut, graham crumbs, and butter. Press onto bottom of prepared pan. Chill 15 minutes.
• Meanwhile, place sugar and lime zest in food processor; pulse on and off until well-mixed. Add cream cheese; process until smooth. Add avocado and lime juice; process until completely smooth.
• Pour cream cheese mixture over crust and smooth top. Cover; chill 6 hours or until set.
• Unclasp side of pan and remove ring. Carefully peel parchment away from side of cake. Place cheesecake on cake plate and mound berries on top. Garnish with lime slices and fresh mint, if desired.

NO BAKE LOW CARB KEY LIME CHEESECAKE

Steps:

• In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.
• Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into 10 inch, or deep dish pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.
• Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.).

LOW CARB COCONUT LIME CHEESECAKE, NO BAKE

Steps:

• Mix unsweetened coconut, 1 tablespoons Splenda & melted butter with a fork. Press into a 10 inch spring form pan, covering bottom. Place in refrigerator while completing other steps.
• Blend ricotta cheese in a food processor on high for five minutes, or until completely smooth. Scrape down the sides after the first minute.
• Beat cream cheese until smooth with mixer. Add sour cream, & fully incorporate. Add ricotta & fully incorporate. Add Splenda, extracts, lime juice, coconut milk & salt. Mix slowly at first until fully mixed.
• While mixing cream cheese mixture at medium speed, add gelatin envelopes to boiling water, stirring vigorously & quickly. Immediately stream into running mixer to incorporate. Do not pause here or your gelatin will congeal & you will have a lumpy cheesecake!
• Immediately pour your cheesecake mixture into your prepared pan with crust. Garnish with toasted coconut & lime zest if you'd like, & refrigerate for 3-4 hours.