lime creamcheese cups

I had a few bricks of creamcheese to use up and although I used up half a pack on some broccoli soup, I still had a couple bricks to go. So I whipped up lime cheesecake cups. You can kick them up a notch and use a low carb crust in the bottom of the cups, sprinkle nuts on top, all up to you. I decided to treat it more as a light mousse-like dessert. 

Although they are mainly lime cheesecake cups, I did add a bit of lemon juice upon the hubby’s request for the addition of that flavour. These would make wonderful summertime desserts. Or anytime you wanted something a bit tart, a bit sweet, fluffy, and a great end to a meal.

Not the best shot, but will do as a filler until I take a better one. 😉

lime creamcheese cups

Lime Cheesecake Cups


  • 1 lime zested
  • 1 tablespoon lemon juice
  • 1 8 oz package of cream cheese
  • Splenda
  • 1/2 teaspoon vanilla
  • 1/2 cup whipping cream additional if you would like to top with whipping cream


  • Whip the cream cheese until fluffy.
  • Add the zest, vanilla, juice of half a lime (about 1 tablespoon), and the lemon juice and combine until smooth and fluffy again.
  • Add about 1 teaspoon of Splenda, mixing in.
  • In a separate small bowl, whip the whipping cream until it forms stiff peaks (lightly sweeten with Splenda and a dash of vanilla).
  • Fold into the cream cheese until mixed well.
  • Taste for desired sweetness, folding in more Splenda if required.
  • Separate into 2 cups and set in fridge to chill.
  • Serve as desired, topped with whipping cream, nuts, etc.
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