This keto blackberry lime cheesecake recipe is super versatile and can be made as bars, in muffin cups, or doubled and made in an 9-inch springform pan. No matter what format you decide to use for this low carb cheesecake, it’s going to be delicious!!!
I love a great cheesecake, and this keto blackberry lime cheesecake has become a new favorite! It’s sweet and tangy, with just a hint of lime to offset the rich berry flavor – I just know you are going to love it too!
Helpful Tips and FAQs
- What kind of cream cheese should I use to make keto cheesecakes?
- Do I have to par-bake the crust?
- Can I use frozen blackberries for this recipe?
- Can I substitute a different berry in these keto blackberry lime cheesecakes?
- Do I have to use muffin tin liners make these cheesecake cups?
- Can the shortbread crust be made without almond flour?
- I heard Erythritol is bad for you now, can I use a different sweetener?
What’s especially nice about this keto blackberry lime cheesecake recipe is its versatility. Because cheesecake is awesome, but making a big one in a springform pan isn’t always practical unless you are feeding a crowd.
A full sized cheesecake also takes a considerable time to chill before you eat it, so it’s a long game kind of dessert that requires some planning. You can definitely double this keto blackberry lime cheesecake recipe and make it in a springform pan if you wish, but don’t plan on eating it until the next day if you go that route.
This keto cheesecake recipe is primarily intended to be made as either bars or muffin cups, so it’s a lot faster to bake and chill – which means you can be eating them in a matter of hours.
These keto blackberry cheesecake cups also have built in portion control and look adorable on a brunch or dessert table. I mean it just gets better and better am I right?
I know there will be some questions about making this keto blackberry lime cheesecake so I’m going to put a little tip section below to provide some extra help. If you are feeling confident then feel free to use the jump to recipe button and get straight to baking!
What kind of cream cheese should I use to make keto cheesecakes?
Here in the U.S. Philadelphia cream cheese is the gold standard of cream cheese, but wow has it gotten expensive! I experimented with a store brand cream cheese for this cheesecake recipe and it came out great – so if you don’t want to pony up for the Philly brand, feel free to use a cheaper option.
I do NOT recommend replacing the full fat cream cheese with the low-fat Neufchatel cream cheese in these keto blackberry lime cheesecakes – it will affect the texture quite a bit. If you do go for it, expect a drier, gummier end result. You’ve been warned.
Do I have to par-bake the crust?
YES. You absolutely have to bake the shortbread crust for the full 8 minutes before you put the filling in, or it will not be good. I know, because I had some leftover batter and crust and I threw it in a ramekin without par-baking and ended up throwing it away because the crust tasted raw and fell apart into mush.
Can I use frozen blackberries for this recipe?
Yes, you can use either fresh or frozen berries for this blackberry lime cheesecake recipe. I do HIGHLY recommend blending the berries and then straining the mixture through a little sieve so that you get all the seeds out – otherwise your cheesecake will have a crunchy texture that just isn’t pleasant.
Can I substitute a different berry in these keto blackberry lime cheesecakes?
Absolutely! You can use blueberries, strawberries, raspberries, or whatever else you can think of. Please be aware that the nutrition info posted in the recipe card will reflect the use of blackberries which are pretty low in carbs, so if you change it up you will have to account for those extra carbs on your own.
I do already have keto blueberry cheesecake bars here on the site so you can always default to that recipe rather than recalculating the carbs on your own.
Do I have to use muffin tin liners make these cheesecake cups?
I used the muffin liners for these little keto cheesecakes and they worked great – just be sure not to try and remove them until the cheesecakes are fully chilled and hardened or they will stick. If you have a good quality non-stick muffin pan, then you can probably get away with not using muffin liners – but to be on the safe side I do recommend them.
If you opt to make these keto blackberry lime cheesecakes as squares, I recommend lining the 8 x 8 pan with parchment paper before filling so they are easier to lift out after baking – again, chill before you try to remove and slice them.
Can the shortbread crust be made without almond flour?
Yes, you can use a shortbread cookie crust that is made with coconut flour if necessary. The texture will be a little softer but this coconut flour shortbread cookie dough from Sweet As Honey should work well as a substitute.
I heard Erythritol is bad for you now, can I use a different sweetener?
I don’t eat a lot of desserts on keto so I still use Lakanto monk fruit and erythritol sweetener as my go to. Until more studies are done proving that it’s actually linked to blood clots, then I’m not going to worry too much about it.
If you prefer to err on the safe side, allulose is a good substitute for erythritol in these keto cheesecakes because they measure the same and both act like sugar during baking. Xylitol can also work well, but please be aware that it is very toxic to pets.
Stevia or another low volume sweetener probably won’t give you the best results since they don’t caramelize like sugar and won’t add the necessary volume.
There you have it – everything you need to know to make these delicious keto blackberry lime cheesecakes at home!
If I missed anything leave your question in the comments and I’ll try to get back to you ASAP. And if you make them be sure to check back and let us know how they turned out!
Keto Blackberry Lime Cheesecake
- Total Time: 35 minutes
- Yield: 16 muffins or bars 1x
- Diet: Diabetic
Description
This keto blackberry lime cheesecake recipe is super versatile and can be made as bars, in muffin cups, or doubled and made in an 9-inch springform pan.
Ingredients
For the crust:
- 6 tablespoons butter, melted
- 2 cups superfine, blanched almond flour
- 1 teaspoon grated lime zest
- 1/3 cup granulated erythritol sweetener
For the cheesecake filling:
- 16 ounces full fat cream cheese
- 2 large eggs
- 1/2 cup granulated erythritol sweetener
- 1 tablespoon fresh lime juice
- 3 whole blackberries (optional for color)
For the blackberry swirl:
- 1 cup fresh or frozen blackberries
- 1 tablespoon granulated erythritol sweetener
Instructions
For the crust:
- Preheat the oven to 350° F.
- Combine the melted butter, almond flour, sweetener and lime zest in a medium sized bowl and mix well.
- Line 2 muffin pans with 16 liners.
- Spoon 2 tablespoons of crust into each liner.
- Press the crust firmly into the bottom of the liner, and up the sides about 1/2 inch.
- Bake the crusts for 8 minutes, then remove and cool for 2 – 3 minutes before filling.
For the cheesecake filling:
- Combine the cream cheese, eggs, sweetener, lime juice, and 3 blackberries in a blender and blend until smooth.
- Spoon filling into the cups to about 1/4 inch from the top.
For the blackberry swirl:
- Combine the blackberries and sweetener in a small blender cup and blend until mostly smooth.
- Pour the liquid into a small handheld strainer and use a rubber spatula to press it through, removing all of the seeds.
- Use a spoon to drop about 1/2 teaspoon worth of blackberry puree over the top of each cheesecake.
- Gently swirl through the circles of puree with a knife to distribute, but don’t over mix.
- Bake the cheesecakes at 350° F for 20 minutes, or until set.
- Remove from the oven and cool for 30 minutes
- Transfer to the refrigerator and chill for at least 3 hours or until firm.
- You can remove the cupcake liners immediately or leave them on until ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Notes
To make this into bars, use an 8 x 8 pan lined with parchment paper. Par bake the crust for 8 minutes, then fill and bake for 25 – 30 minutes or until set. Remove and chill for at least 2 hours before cutting into squares.
To make this in a 9 inch springform pan, double the recipe ingredients. Par bake the crust for 8 minutes, then fill and bake the cheesecake for 60 minutes or until set. Chill overnight before cutting and serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: keto desserts
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cheesecake cup or bar
- Calories: 225 calories
- Fat: 22g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
Keywords: keto blackberry cheesecake, low carb berry cheesecake, keto mini cheesecakes
Jessica says
Any other berry recommendations. Can’t eat berries with seeds or strain them.
Mellissa Sevigny says
As far as I know all berries have seeds.
Brenda says
The email came yesterday with this recipe & we made it today. It was really good! I don’t think anyone would know it wasn’t “regular” cheesecake bars. Thank you!
★★★★★
Mellissa Sevigny says
So happy to hear that you made them and liked them Brenda! I really appreciate the feedback and the 5 star review! – thank you!
Gary says
Can I make without crust?
★★★★
Mellissa Sevigny says
Sure, just be sure to grease the pan well and you will probably have to enjoy it with a spoon since the crust is what holds it together when you pick it up. Let us know how it turns out!