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Lime Cheesecake with a Walnut Crust

Servings: 8
Author: Angela Coleby
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  • 2.5 cups 292g ground walnuts
  • cup 76g melted butter
  • 2 tblspns sugar substitute


  • 16 oz 448g cream cheese, softened
  • 250 ml whipping or heavy cream
  • ½ cup sugar substitute
  • 2 eggs
  • Juice and rind of 4 limes
  • raspberries to decorate optional


  • Preheat the oven to 180C/350F degrees.
  • Grease and line a spring form cake tin with parchment paper.
  • Mix the base ingredients together until the mixture resembles breadcrumbs.
  • Place the mixture into the spring form tin and press down evenly, with the back of spoon.
  • Bake for 20 minutes.
  • Remove from the oven.
  • Blend or beat the cream cheese, eggs, cream, sugar substitute, lime juice and rind together. I use a hand whisk but a hand blender or elbow power will do nicely.
  • Ensure that the mixture is smooth.
  • Pour the mixture over the walnut base.
  • Bake for 30-40 minutes until firm.
  • Allow to cool, then place in the fridge for at least 8 hours (or overnight).
  • Decorate as desired, eat and enjoy!


Nutritional Info per serving - 510 Calories, 50g Fat, 11g Fibre, 9g Total Carbs, 3g Fibre, 6g Net Carbs