This quick and easy "no bake" (well, half-baked) dessert is refreshing and zesty, perfect for a summer day! If you want a fully NO BAKE version, just make the filling (no crust) and portion it into serving dishes before chilling!
I made this in an 8-inch spring form pan, if you use a different size, adjust accordingly.
For the crust, use granulated sweetener, but for the mousse, you must use powdered for the right texture.
TIP: My 8-inch pan fit in my toaster oven so I didn't have to heat the whole kitchen up!
CRUST:
112 grams (or a scant cup) of fine blanched almond flour
1/2 Tbsp. coconut flour
1/3 c. granulated sweetener (I used Lakanto golden monkfruit sweetener, but Swerve granulated will work)
1/2 tsp. Sweetleaf organic stevia powder
3/4 tsp. cinnamon (optional)
pinch fine Himalayan salt
4 Tbsp. melted butter
Preheat oven to 350. Line the bottom of your spring form pan with a round of parchment and butter it. In a skillet over medium heat, toast the almond flour, stirring constantly, until it's fragrant and just beginning to turn light golden in color. Remove pan from heat and immediately whisk in remaining dry ingredients, then add melted butter and mix to combine completely. Press this mixture into the bottom of your pan and bake for 10-18 minutes (mine took 13), until just turning a nice light golden brown. Remove to a cooling rack and cool completely before filling.
CHEESECAKE MOUSSE FILLING:
8oz cream cheese, softened to room temperature
1/2 C. powdered sweetener, this will depend on your personal sweet preference (I used Lakanto powdered 2X sweetener and used around 1/3 c.)
1 tsp. Sweetleaf Organic Stevia powder
5 oz (or 5/8 cup) Key Lime Juice (separated)
3/4 c. Heavy Whipping Cream
1 tsp. gelatin powder
Place 1/4 c. key lime juice in a small bowl, sprinkle with gelatin powder and whisk well. Heat in microwave for around 30 seconds, then whisk to fully dissolve the gelatin. Whisk, this into the remaining Key Lime juice and set aside.
In the bowl of your stand mixer, with whisk attachment in place, combine cream cheese and both sweeteners, beat on high until completely smooth, scraping down sides as needed. With mixer on low speed, add a little bit of the lime juice/gelatin mixture to the cream cheese mixture, mixing slowly to combine, then at a higher speed to whip. Continue doing this in small increments until all the juice is added, scraping bowl down often. Once mixture is completely smooth, remove it to a separate dish and wipe out mixer bowl with a paper towel.
Add whipping cream to the mixer bowl and whip on high until stiff peaks form. Gently fold cream cheese mixture into whipped cream until fully incorporated. Spread this into your cooled crust and chill several hours or until set. Slide a sharp knife around the edge before removing ring.