Healthy Key Lime Cheesecake with Almond Flour Crust

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This healthy key lime pie reimagines a beloved dessert, transforming it into a guilt-free indulgence without sacrificing any of its iconic tangy sweetness. The secret to its lighter profile lies in the creamy filling.

The foundation of this healthier pie is just as thoughtfully crafted. Instead of a traditional graham cracker base, the crust is made from almond flour. This simple change not only makes the pie naturally gluten-free, but also imparts a subtle nutty flavor and a delicate.

The result is a key lime pie that’s both deliciously authentic and remarkably wholesome. It delivers all the classic sunshine and tang you crave from a traditional slice, but with a lighter touch that leaves you feeling satisfied, not heavy.

This smart swap cuts down on heavier ingredients, allowing the bright, zesty notes of fresh key lime juice and zest to truly sing through, creating a refreshing burst of flavor with every spoonful.

If you like this recipe, you will also love my Healthier Blueberry Cheesecake or my Healthier Brownie Bottom Cheesecake.

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Healthy Key Lime Cheesecake with Almond Flour Crust

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5 from 4 votes

Servings: 10

Prep Time: 5 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Total Time: 1 hour hr 15 minutes mins

This healthy key lime cheesecake tastes like key lime pie in cheesecake form. It is gluten free, creamy, tangy sweet and delicious!

Equipment

• mini food processor
• medium mixing bowl
• 8 inch springform pan
• Wire rack

Ingredients 

US CustomaryMetric

Almond Flour Crust:

• 1½ cups almond flour
• 4 tbs butter, melted
• 2 tbs sugar

Cheesecake:

• 4 eggs, lightly beaten
• 1¾ cups Greek yogurt
• 2 key limes, zest 1 lime + juice all
• 1/2 cup sugar
• 5 tbs arrowroot flour

Instructions

• Preheat oven to 350℉. Line an 8 inch springform pan with parchment paper.
• In a mini food processor, pulse together the almond flour, butter and sugar until combined. Transfer crumbly mixture to the pan and spread out into an even layer crust, going up along the sides of the pan. Bake for 10 minutes or until light golden brown.

Cheesecake:

• In a medium bowl, whisk together the eggs, yogurt, lime zest, lime juice until smooth. Next, add in the sugar, arrowroot flour and mix until combined. Then, transfer batter to the pan. Carefully tap the pan on your counter to remove any bubbles. Bake for 1 hour. Allow to set in pan for 30 minutes. Transfer to the fridge for an hour or overnight. Top with cool whip, powdered sugar, lime zest or lime slices.

Notes

You may also like this Healthy Lemon Cheesecake Tart

1. Store leftovers in an airtight container in the fridge.
2. In place of arrowroot powder, you can use cornstarch, tapioca flour or regular all purpose flour. 
3. Use any granulated sweetener you prefer. 
4. If you don’t have limes, you can use lemon or any citrus fruits.

Nutrition

Calories: 248kcal | Carbohydrates: 22g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 74mg | Potassium: 89mg | Fiber: 2g | Sugar: 14g | Vitamin A: 243IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg

Author: Stella Drivas