DELICIOUS Sugar Free Lemon Lime Cheesecake
Cheesecakes are a filling treat. They also taste pretty good.
I'm a fan of lemon and I am a fan of lime. I am also a fan of cheesecake.
That makes this delicious dessert a no-brainer.
I like to make two different kinds of cheesecakes.
There are the cheesecakes that are baked. These are the kind of cheesecakes that usually have an egg or two thrown in to the recipe. I find that the baked cheesecakes are a more full and more luscious kind of cheesecake. You really don't need to have a large piece of a baked cheesecake to get the full effect of the experience of eating it because, each bite just seems to taste so rich.
I also like the no-bake kind of a cheesecake.
Usually, this kind of a cheesecake is lighter than it's baked counterpart. That is because it is less dense. Being less dense than the baked cheesecake, the no-bake cheesecake doesn't have as rich of a taste. I like the no-bake cheesecake because it is so easy to make- "no-bake". It is also generally less caloric and has less sugar.
I must admit though, that you have to try both kinds of cheese cake at some time or another.
Trying both kinds of cheesecakes helps you appreciate the whole cheesecake experience.
This recipe is for a baked cheesecake.
This baked lemon lime cheesecake is a tasty kind of cheesecake that you and your dining partners can easily enjoy.
It is the perfect addition to any great menu this time of the year. The best part about it is that you can enjoy it at home and not at a restaurant.
You will need a pie crust for this recipe.
Using a store bought pie crust is possible, however it may not be available in sugar free. You can also make your own using graham crackers. If you are wanting to make this a sugar free cheesecake, which is my personal preference, you can try my recipe for a How to make a low carb pie crust-also a sugar free basic pie crust
To get the full flavor of lemons and limes, you will need to use the zest from the skins of a lemon and lime.
You can use a grater that shreds for this. If you don't have a lemon and lime, try using extract instead. You will need about 1/2 of the designated amount of extract that you would need for zest. That is, for every teaspoon of zest, you will need to sub in 1/2 of a teaspoon for extract.
You will also need lemon juice.
If you don't have lemon juice, orange juice may work but, expect the taste to be a bit different from lemon. You will also need some lime juice. A substitute for lime juice would be lemon juice or orange juice. Expect the taste to be a bit off though.
The sugar alternative that you use is entirely up to you.
Just make sure that you are using the equivalent in that substitute that I am using in this recipe. I often change up my alternatives just to try something out.
The recipe for Lemon Lime Cheesecake
What you will need to make this.
- A Pie crust (see above)
- Softened bricks of cream cheese- 3 8 ounce
- 1 cup of sugar or sugar alternative equivalent
- 1 lime zested and juiced
- Lemon zest 1 tsp
- Lemon juice 2 tablespoons
- Vanilla extract- 1 tsp
- Eggs- 3 large
- Flour 1 tablespoon
- Optional- toppings such as minced mint, additional zest, and/or sprinkled sugar alternative
How to make this.
- Prepare your pie crust as indicated in the directions. Allow to cool.
- Preheat your oven to 350.
- In a mixing bowl, beat your creamed cheese until it is soft.
- Mix in your lime zest and juice, vanilla, and your lemon zest and juice.
- Add each egg one at a time, gently stirring between additions. Then add your flour and mix until all is blended.
- Pour this mixture into your pie crust and bake for 30-35 minutes or until it is set.
- Allow to cool and the refrigerate for a few hours before serving. Top with any additional optional toppings.