Key lime pie is one of those special treats that I only eat once in a great while. For me, Key Lime pies are often so sweet, they leave me feeling like I drank a bowl of sugar. I’ve tried a few recipes, but something about the tartness of the limes seems to mean drowning the whole thing in saccharine sweetness that – even if it tastes good – is not good for me.
Couple the sugar problem with the fact that I’ve been trying to eat more proteins and healthy dairy, and I was searching for a new Sugar Free Key Lime Pie recipe. When I’m working out, I never find the time to get the protein that I need in my diet. So I try to sneak it in wherever I can. For some time there has been a “Protein cheesecake” concept floating around fitness circles. It is a dairy-laden pie with lots of egg yolks or protein powder to help reach daily protein goals in a yummy way.
The concept was solid, but I needed something that was no bake, and had less sugar as well as a lot of protein. That’s how I ended up making this gem. This key lime pie actually has powerful protein that I need for the day and it is made with a lot of low fat dairy products and the best part is no added sugar.
- Graham Crackers
- 8 oz Neufchatel Cheese (Or you can swap in Cream Cheese)
- 2 Cups Fairlife 2% Milk
- 1 Package Sugar Free Lime Gelatin mix
- 1 scoop vanilla protein powder
- 1 envelope Knox unflavored Gelatin
- 1/2 cup boiling water
- Line a tin with graham crackers. You might need to cut a few in order to get them into one even layer.
- Blend the Neufchatel with a hand mixer or a stand mixer until soft and fluffy.
- In a separate bowl, mix the Fairlife with the protein powder, until smooth with no lumps.
- Add in the Fairlife mixture to the neufchatel a half of a cup at a time, mixing until the batter is consistent in texture before adding more.
- In another bowl, add the lime gelatin mix into the boiling water and stir until all of the gelatin is dissolved.
- Slowly pour the dissolved gelatin into your neufchatel mixture, beating with the mixer until it is incorporated. Add the vanilla. Mix until a consistent color.
- Pour into your pie shell and let chill for 4 hours!
Looking for a more traditional cheesecake flavor? Checkout my Cheesecake ice cream!