Double Layer Key Lime Raspberry Cheesecake

As an Amazon Associate I earn from qualifying purchases.

When you think of classic Florida foods, what’s the first thing that comes to mind? I can’t think of anything more iconic than the key lime pie. It is our official state pie after all. This Double Layer Key Lime Raspberry Cheesecake is a new take on a classic.

Gluten Free Double Layer Key Lime Raspberry Cheesecake

Like the ingredients of a Cuban sandwich, key lime pie is one of those foods Floridians like to argue over. Meringue, or no meringue? Whipped cream, or skip the fluffy stuff? Baked, or no bake with a stove top key lime curd? However you slice it, anytime the tart and tangy might little key lime comes to play, it’s going to be good.

In Crust we Trust

This Gluten Free Double Layer Key Lime Raspberry Cheesecake starts with a macadamia sugar cookie crust. When we go tropical, we go big. For this recipe I am using Otto’s Natural’s Grain-Free Ultimate Cookie Mix.

With cassava flour as the first ingredient, this gluten free and grain free baking mix contains only five ingredients and is the perfect base for endless possibilities of flavors. Just make according to the package directions with the addition of one cup of chopped macadamia nuts.

The crust is the only layer of these cheesecake bars that is baked. Just mix, press into your pan, bake, and chill. And if you decide to nibble on a little cookie dough, no judgement!

Layering Up on Double Layer Key Lime Cheesecake

Besides the macadamia cookie crust, this colorful and beautiful dessert consists of two layers, the key lime cheesecake and the raspberry layers.

The first layer is the key lime cheesecake. This no bake cheesecake layer begins with a Dairy Free cream cheese base. You will want to bring your cream cheese to room temperature to make for easy mixing. Just combine your cream cheese, key lime juice, sugar, and zest, and pour into the cooled crust.

When it comes to key limes I always recommend using fresh. These small and mighty little fruits pack a ton of seeds but big, bright, bold flavor. If you can’t find them in your store you can always find bottled key lime juice.

The second layer puts the raspberry in Gluten Free Double Layer Key Lime Cheesecake. For this layer we’re making a raspberry curd. Both eggs and egg yolks along with the fresh raspberries and a few other ingredients are cooked on the stovetop until thick and luscious. You will want to keep the heat low and continually stir so the eggs don’t scramble.

Once the mixture has thickened it gets transferred to a blender or food processor to give you that smooth velvety texture. As the dessert chills it will set up and thicken. The only hard part is the waiting!

Love cheesecake? Make sure you check out my recipe for Gluten Free Churro Cheesecake with Dulce de Leche. Now let’s get baking!

Let’s Talk About Dairy Free Cheesecake Jiggle

I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance. Note that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle. 

Gluten Free Double Layer Key Lime Raspberry Cheesecake

Double Layer Key Lime Raspberry Cheesecake

A macadamia cookie crust is filled with a layer of key lime cheesecake and a layer of raspberry curd.
Print Pin Rate
Course: Dessert
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 8 hours
Servings: 8


  • 11×8 baking dish
  • sauce pot
  • Blender/food processor


Macadamia Cookie Crust

Dairy Free Key Lime Cheesecake Layer

  • 16 oz cream cheese, room temperature
  • 1/2 cup key lime juice
  • 1 1/2 cups powdered sugar
  • zest of 2 limes

Raspberry Layer

  • 1 orange, juiced
  • 1/2 cups fresh raspberries
  • 4 tbsp Dairy Free butter, cute into cubes
  • 1/2 cup sugar
  • 3 eggs, room temp
  • 3 egg yolks, room temp
  • (optional pink food coloring)
  • whipped topping for serving


Macadamia Cookie Crust

  • Preheat oven to 350 degrees and spray pan with nonstick spray.
  • Prepare cookie mix according to package directions, with the addition of macadamia nuts. Press into pan.
  • Bake for 10-13 minutes until golden brown. Allow to cool completely.

Dairy Free Key Lime Cheesecake Layer

  • Thoroughly mix all ingredients together in a bowl until creamy and fully incorporated. Pour into cooled crust.

Raspberry Layer

  • Mix all of the ingredients together in a bowl and then pour into a nonstick pot.
  • Cook over low heat, whisking continually to prevent egg from curdling. Continue stirring until it has thickened, approximately 10 minutes.
  • If you see pieces of egg, strain before moving on to the next step.
  • Pour raspberry mixture into a food processor or blender. Blend until smooth and creamy.
  • Pour on top of key lime layer. Allow to chill over night.
  • Top with whipped topping and fresh raspberries. Enjoy!
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating