Low Carb Island


Lime Milkshake Cheesecake

This quick, easy and versatile cheesecake recipe uses 1 sachet of diet jelly crystals. If you are not a fan of using diet jelly's try these other recipes... Sexy Strawberries & Cream, Pretty Please with Berries on Top.

For the crust

  • 3/4 cup almond meal
  • 1/3 Cup Desiccated Coconut  
  • 2 Tablespoons Coconut Flour  
  • 1 Tablespoons Xylitol  
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Baking Powder
  • 75gm Melted Butter
  • 1 Egg whisked

For the filling

  • 250gm Cream Cheese at room temp
  • 150ml Pure Cream
  • 1/3 Cup Boiling Water
  • 1 sachet of DIET Lime Jelly (try other flavours too... Port Wine is yum)


  1. Mix dry crust ingredients together in a bowl then add melted butter and eggs. Stir til combined then press down into round tin OR as we do individual molds. We got this silicon mold from Big W.
  2. Bake in 200ºC oven for 15-20mins. Remove and allow to cool.
  3. Combine cream cheese and cream in a bowl and whisk.
  4. Dissolve Diet Jelly in 1/3 of boiling water. Stir VERY well so no crystals are left.
  5. Add jelly to cream mix and whisk well.
  6. Pour over base and refrigerate until set. At least 4 hours