Go Back
Overhead shot of sliced coconut lime cheesecake bars on a marble board with lime wedges and toasted coconut.

Creamy No-Bake Sugar-Free Coconut Lime Cheesecake Bars

No-bake bars with a toasted coconut-almond crust and a tangy lime cheesecake filling, sweetened without sugar and set with gelatin instead of an oven.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 12 bars
Course: Dessert
Cuisine: Tropical Inspired
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 150 g almond flour blanched, superfine
  • 40 g unsweetened shredded coconut
  • 60 g unsalted butter, melted
  • 30 g powdered erythritol or monk fruit blend
  • 1/4 tsp salt
Filling
  • 450 g full-fat cream cheese, softened
  • 120 g full-fat coconut cream solid part from a chilled can
  • 100 g powdered erythritol or monk fruit blend
  • 2 tbsp fresh lime juice
  • 2 tbsp lime zest about 2 limes
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 1 pinch salt
Garnish
  • 2 tbsp toasted unsweetened coconut flakes
  • 1 tsp lime zest

Method
 

Make the Crust
  1. Line a 20 cm / 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
  2. In a mixing bowl, stir together the almond flour, shredded coconut, powdered sweetener, and salt.
  3. Pour in the melted butter and mix until the crumbs look like wet sand and hold together when pressed.
  4. Press the mixture firmly into the bottom of the pan in an even layer. Freeze for 15 minutes while you make the filling.
Make the Filling
  1. Sprinkle the gelatin over the lime juice in a small bowl and let it sit for 5 minutes to bloom.
  2. Microwave the bloomed gelatin for 8 to 10 seconds, or set the bowl over a pan of hot water, until it turns fully liquid and clear.
  3. Beat the cream cheese in a large bowl with a hand mixer on medium speed for 2 minutes until smooth with no lumps.
  4. Add the coconut cream, powdered sweetener, vanilla, lime zest, and a pinch of salt. Beat for 1 more minute until fully combined.
  5. Pour the warm gelatin into the filling while beating on low speed, then mix for 30 seconds until evenly incorporated.
Assemble and Chill
  1. Pour the filling over the chilled crust and smooth the top with a spatula.
  2. Cover and refrigerate for at least 4 hours, or overnight, until the center is fully set and no longer jiggles.
  3. Lift the bars out using the parchment overhang, slice into 12 pieces, and top with toasted coconut and extra lime zest before serving.

Notes

  • Bloom gelatin fully in lime juice before warming or it clumps.
  • Chill bars a full 4 hours minimum, overnight sets even firmer.
  • Use room-temp cream cheese to avoid lumps in the filling.
  • Wipe the knife between cuts for clean bar edges.