No Bake Key Lime Cheesecake in a jar (from





  • 3/4 cup plus 2 tablespoons almond flour
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons low carb sweetener or Natvia
  • 4 tablespoons unsalted butter melted

(*hellohealthybox shortcut:  The crust can also be made with our Cinnamon Vanilla cereal, crushed with pecans and 4 TB melted butter.)

Stabilized whipped cream:

(*hellohealthybox shortcut:  1 cup Cool Whip Original)


  • 12 ounces cream cheese softened
  • 1/4 cup low carb sweetener
  • 1/2 teaspoon vanilla extract
  • zest of 2 key limes
  • juice from 4 key limes about 3 tablespoons



Makes eight 4 oz servings.


1) In a small bowl, combine the almond flour, cinnamon and sweetener.   

2) Add melted butter, then divide between eight 4 oz jars or dessert cups.

3) Press down to form a crust.

(helloheatlhybox shortcut:  In a plastic bag, add 3/4 cup of our Cinnamon Vanilla cereal, about 10 pecans and cinnamon.  Crush to a fine pulp.   Add melted butter then press into jars to form crust)

Stabilized Whipped Cream:

  1. In a small pan, combine gelatin and cold water; let stand to soften gelatin.

  2. Place over low heat, stirring constantly, just until the gelatin dissolves.
  3. Remove from heat; cool slightly at room temperature (do not allow it to set).

  4. Whip the cream with the icing sugar, until slightly thick.
  5. While slowly beating, stream in the gelatin liquid to whipping cream.

  6. Whip at high speed until stiff. Set aside.

( shortcut:   Add a cup of Cool Whip original.


  1. In medium bowl, blend all filling ingredients with an electric mixer until well combined.
  2. Fold in half of the stabilized whipped cream.
  3. Pipe or spoon filling over crust in each jar, dividing evenly between the cups.
  4. Top off each jar with the remaining whipped cream.
  5. Decorate with additional lime zest and slices if desired.

Think inside the box and say hello to healthy

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