Step 1

Melt the butter and mix in the sweetener.

Step 2

Add the almond flour/meal, mix, then press into a greased, lined, loose bottom flan dish. Refrigerate whilst making the topping.

Step 3

Dissolve both the jelly/jello box/sachets together in 500ml / 2 cups of boiling water.

Step 4

Slowly add the hot jelly/jello into the cream cheese, add the lime zest and juice.

Step 5

Using a stick blender with the blade attachment (or a food processor), blend the cream cheese and jelly/jello together until smooth. It should be as thick as whipped heavy cream.

Step 6

Pour onto the prepared base, then refrigerate for 2 hours.

Step 7

When the cheesecake is ready to serve (minimum of two hours in the fridge) decorate with whipped cream and lime zest.