Press the crust very tightly into the bottom and up the sides of a 9” pie dish. Use a measuring cup or the back of a spoon to pack the crust firmly.

Chill for one hour in the fridge.

Add heavy whipping cream to a mixing bowl and beat with a hand or stand mixer on high speed, scraping down the sides as needed, until the cream forms stiff peaks (approx. 2-4 minutes). Once done, refrigerate it.

In another mixing bowl, blend cream cheese and Swerve Confectioners on medium speed, scraping down the sides as necessary, until the mixture is smooth.

Add key lime juice, vanilla extract, and sour cream, and mix on medium speed until smooth, remembering to scrape down the sides when needed.

Take the chilled heavy whipping cream from the refrigerator and gently fold it into the cream cheese mixture using a silicone spatula. Avoid overmixing to prevent the whipped cream from deflating.

Remove the crust from the fridge and pour the filling onto it, spreading it evenly with a silicone spatula or an offset spatula. (Use an offset spatula if you have one!)

Cover the mixture and refrigerate for a minimum of 8-12 hours, or longer if possible (I typically aim for 14 hours).

Take the cheesecake out of the fridge and slice using a knife. For neater cuts, heat a jar of water in the microwave, dip the knife in the water, and wipe it off before each cut. The warmed knife will result in cleaner slices.

Keep covered in the refrigerator for a maximum of five days.

To serve, top with Keto Whipped Cream and optionally lime wedges and lime zest.