THE SPLIT PLATE / RECIPE

Key Lime Cheesecake Creami

CrumblCreamiCut Week 2, Flavor 3 — green protein Creami with 2 tsp lime gelatin mix in the base, 15g frozen Protein Cheesecake Frosting Respun through the pint, crisp graham finish. ~350 cal / 42g protein whole pint. First cross-recipe Creami — chains to the existing Protein Cheesecake Frosting cookbook entry.

YIELD1 serving
TOTAL TIME10 min active + 24 hr freeze + 5 min counter rest + 3 min spin + 2 min Respin (+ frost the cheesecake frosting ahead)
COOK METHODSee method
EST. / SERVING~350 cal | ~42g protein
KEY TO SUCCESS: Standard base is series infrastructure — Fairlife 2%, not fat-free.

Ingredients

CREAMI BASE (series standard)

  • 1 cup Fairlife 2% ultra-filtered milk
  • 2 tbsp monk fruit / erythritol sweetener
  • 1 serving unflavored whey isolate (~28g protein — adjust by brand)
  • 1/8 tsp guar gum (level measure)
  • 1 pinch salt

FINISH (post-scoop garnish — must stay crisp)

  • 60 cal graham crackers, crushed (roughly 1 sheet Honey Maid or equivalent)

KEY LIME FLAVOR (blended in BEFORE freezing)

  • 2 level tsp regular lime gelatin dessert mix (~7-8g, ~30 cal — see substitutions for halal/pork-free notes)
  • 5 drops green food coloring

RESPIN MIX-IN (frozen solid, then chopped, added AFTER first spin)

  • 15g frozen Protein Cheesecake Frosting, chopped small (~30 cal) — use the cookbook recipe

You want a tart-cheesecake protein dessert that gets its identity from THREE cues: lime in the base (2 tsp gelatin mix), cheesecake pockets in the mix-in (15g of the existing Protein Cheesecake Frosting recipe, frozen + chopped + Respun), and graham crust on top (60 cal crushed). Ep. 6 of CrumblCreamiCut and Week 2's third flavor — the FIRST cross-recipe Creami in the series, chaining to the Protein Cheesecake Frosting cookbook entry rather than a spread/emulsion/cookie brand. If you already make the frosting, this pint is a 10-minute active build.

Method

  1. 1.POUR MILK. Add 1 cup Fairlife 2% ultra-filtered milk to a Creami pint (or blending vessel).
  2. 2.ADD SWEETENER. 2 tbsp monk fruit / erythritol sweetener.
  3. 3.ADD WHEY ISOLATE. 1 serving unflavored whey isolate.
  4. 4.ADD GUAR GUM. 1/8 tsp guar gum, LEVEL measure. Heaped = gummy.
  5. 5.ADD SALT. 1 pinch salt.
  6. 6.ADD LIME GELATIN MIX. 2 LEVEL teaspoons regular lime gelatin dessert mix (about 7-8g, ~30 cal). This is the flavor carrier — 2 level tsp is the right dose. More reads too tart; less doesn't land as Key Lime. Verify package for halal/pork-free suitability (gelatin source often unspecified — see substitutions).
  7. 7.ADD GREEN COLOR. 5 drops green food coloring. Distributed pre-blend so the finished base is uniformly green.
  8. 8.BLEND SMOOTH. Immersion blender until completely smooth and evenly green. Zero lumps, zero visible whey, uniform color. The lime gelatin dissolves fully into the base at this stage.
  9. 9.POUR + FREEZE (24 HR). Transfer to a Creami pint if you didn't build in the pint. Freeze upright and level for a full 24 hours.
  10. 10.REST 5 MIN + FIRST SPIN. Pull the pint from the freezer, rest at ROOM TEMPERATURE for 5 minutes — NO hot-water bath. Process on Regular Ice Cream, NOT Lite. The first spin may look powdery; expected because the Respin (with frozen frosting) finishes the texture.
  11. 11.CHOP FROZEN FROSTING. Take 15g of the pre-frozen Protein Cheesecake Frosting (from `/cookbook/protein-cheesecake-frosting`) and chop it into small pieces (~1/4 inch cubes). Pieces must be frozen solid or they'll blend into the base rather than holding as pockets.
  12. 12.ADD FROZEN FROSTING. Poke the frozen frosting pieces into the surface of the first-spin pint. Distributes better when pushed in rather than piled on top.
  13. 13.RESPIN. Run one Respin cycle. Respin serves double duty here: distributes the cheesecake pockets through the pint AND finishes the powdery texture from the first spin. Same technique family as W2F2 Beach Bum (which Respun a graham cracker) — different mix-in.
  14. 14.SCOOP. Scoop the finished pint into a bowl. Green Creami with visible cheesecake pockets pulled through.
  15. 15.GRAHAM FINISH. Crush ~60 cal graham crackers (roughly 1 sheet Honey Maid or equivalent) over the scoops. Serve immediately — graham softens fast on ice cream.

SPLIT PLATE SERVING

Adult: Serve the adult portion as described above.

Kid: Serve the kid portion as described above.

Keys to success

  • Level 1/8 tsp guar gum. Heaped = gummy.
  • 2 LEVEL tsp lime gelatin mix. Not heaped, not 'a scoop.' Overdose reads too tart + can crystallize during the freeze.

If something fails

Powdery after Regular Ice Cream (first spin): Expected on this flavor. Poke in the frozen frosting pieces + run Respin — Respin distributes the frosting AND finishes the texture. Don't skip Respin because 'the texture looks fine.'

Cheesecake pockets disappeared / no visible chunks after Respin: Frosting wasn't frozen solid enough or was chopped too small. Frost the 15g portion for 4+ hours (freezer, not fridge). Chop to ~1/4 inch, not powder-fine. Push pieces INTO the surface before Respin, not on top.

Icy/hard texture: Verify Fairlife 2% (not fat-free), verify LEVEL 1/8 tsp guar gum + LEVEL 2 tsp gelatin mix, verify the full 24-hour freeze happened upright and level. Gelatin overdose can amplify iciness — measure both level.

Gummy texture: Guar gum was heaped, or gelatin was overdosed. Use LEVEL measures on both. Also check the whey isolate brand — some are grittier than others.

Lime flavor reads muddy or artificial: Verify the lime gelatin mix is REGULAR (not sugar-free). Sugar-free gelatin has less flavor punch. If the finished pint reads flat, the gelatin was underdosed — 2 LEVEL tsp is the minimum for lime identity.

Green color too intense (day-glo): Reduce next time — 3 drops is the min, 5 drops is the max. Neon isn't the Key Lime target. If you already blended and want to walk it back, blend in an extra 1 tbsp Fairlife to dilute.

Graham lost its crunch: Added too early. Crumble ONLY after scooping and eat within 2-3 minutes.

Storage and reheating

Store: Store the frozen pint upright and level in the freezer for up to 1 week pre-spin. Batch the 15g Protein Cheesecake Frosting portions ahead (freeze in silicone molds or ice-cube tray for easy chopping). Once spun + Respun + graham-topped, eat immediately.

Reheat: N/A — serve immediately after Respin + graham finish. If leftovers must refreeze, skip the graham on the second pass, level the surface first, and reprocess only when the frozen top is flat.

Lasts: Frozen pint (pre-spin) keeps 1 week. Frosting portions in the freezer keep 2+ weeks. Spun Creami keeps its texture for a few minutes; add the graham LAST and eat within 2-3 minutes of scooping.

Estimated nutrition

~350 cal | ~42g protein.

~350 cal / 42g protein per whole finished pint (single serving). Component breakdown: 1 cup Fairlife 2% (~120 cal / 13g protein) + 1 serving unflavored whey isolate (~110 cal / 25g protein — varies by brand) + 2 tsp lime gelatin mix (~30 cal / 4g protein — the gelatin adds a small protein bump beyond the whey) + 15g frozen Protein Cheesecake Frosting (~30 cal / ~1g protein) + 1 sheet Honey Maid graham crackers (~60 cal / 1g protein) + trace from monk fruit + guar gum + salt + green food coloring = ~350 cal / 44g protein raw sum. Rounds to the creator-provided ~350 / 42 target. Marked estimated. Verify exact Fairlife / whey isolate / Jell-O / graham / cookbook-frosting labels before publishing as label-verified. GELATIN SOURCE FLAG: standard lime gelatin dessert mix uses an animal-derived gelatin whose species (pork, bovine, or blend) is often unspecified on the label. NOT tagged halal or pork-free — verify the specific package's kosher/halal certification or use the agar-agar substitution in the substitutions section if either restriction applies. Not sponsored, not endorsed, not affiliated with Crumbl, Fairlife, Jell-O, or Honey Maid.

thesplitplate.com/cookbook/key-lime-cheesecake-creami

Key Lime Cheesecake Creami
CrumblCreamiCutSplit Cook Method™Creami

Key Lime Cheesecake Creami

CrumblCreamiCut Week 2, Flavor 3 — green protein Creami with 2 tsp lime gelatin mix in the base, 15g frozen Protein Cheesecake Frosting Respun through the pint, crisp graham finish. ~350 cal / 42g protein whole pint. First cross-recipe Creami — chains to the existing Protein Cheesecake Frosting cookbook entry.

Make this when

You want a tart-cheesecake protein dessert that gets its identity from THREE cues: lime in the base (2 tsp gelatin mix), cheesecake pockets in the mix-in (15g of the existing Protein Cheesecake Frosting recipe, frozen + chopped + Respun), and graham crust on top (60 cal crushed). Ep. 6 of CrumblCreamiCut and Week 2's third flavor — the FIRST cross-recipe Creami in the series, chaining to the Protein Cheesecake Frosting cookbook entry rather than a spread/emulsion/cookie brand. If you already make the frosting, this pint is a 10-minute active build.

Total time
10 min active + 24 hr freeze + 5 min counter rest + 3 min spin + 2 min Respin (+ frost the cheesecake frosting ahead)
Yield
1 serving
Protein / serving
~42g
Cal / serving
~350
Flavor target

First spoon: tart lime-gelatin base with visible frozen cheesecake pockets pulled through. Middle: the cheesecake pockets hit — creamy tang against the tart lime, adds cheesecake identity beyond flavoring. Top: crushed graham catches the spoon on the way through, the crust cue. Whole pint should taste like a key-lime cheesecake slice deconstructed into ice cream.

Ingredients

Single servingYields 1 serving — quantities below make one serving.

CREAMI BASE (series standard)

KEY LIME FLAVOR (blended in BEFORE freezing)

RESPIN MIX-IN (frozen solid, then chopped, added AFTER first spin)

FINISH (post-scoop garnish — must stay crisp)

Method

  1. 1
    POUR MILK

    Add 1 cup Fairlife 2% ultra-filtered milk to a Creami pint (or blending vessel).

  2. 2
    ADD SWEETENER

    2 tbsp monk fruit / erythritol sweetener.

  3. 3
    ADD WHEY ISOLATE

    1 serving unflavored whey isolate.

  4. 4
    ADD GUAR GUM

    1/8 tsp guar gum, LEVEL measure. Heaped = gummy.

  5. 5
    ADD SALT

    1 pinch salt.

  6. 6
    ADD LIME GELATIN MIX

    2 LEVEL teaspoons regular lime gelatin dessert mix (about 7-8g, ~30 cal). This is the flavor carrier — 2 level tsp is the right dose. More reads too tart; less doesn't land as Key Lime. Verify package for halal/pork-free suitability (gelatin source often unspecified — see substitutions).

  7. 7
    ADD GREEN COLOR

    5 drops green food coloring. Distributed pre-blend so the finished base is uniformly green.

  8. 8
    BLEND SMOOTH

    Immersion blender until completely smooth and evenly green. Zero lumps, zero visible whey, uniform color. The lime gelatin dissolves fully into the base at this stage.

  9. 9
    POUR + FREEZE (24 HR)

    Transfer to a Creami pint if you didn't build in the pint. Freeze upright and level for a full 24 hours.

  10. 10
    REST 5 MIN + FIRST SPIN

    Pull the pint from the freezer, rest at ROOM TEMPERATURE for 5 minutes — NO hot-water bath. Process on Regular Ice Cream, NOT Lite. The first spin may look powdery; expected because the Respin (with frozen frosting) finishes the texture.

  11. 11
    CHOP FROZEN FROSTING

    Take 15g of the pre-frozen Protein Cheesecake Frosting (from `/cookbook/protein-cheesecake-frosting`) and chop it into small pieces (~1/4 inch cubes). Pieces must be frozen solid or they'll blend into the base rather than holding as pockets.

  12. 12
    ADD FROZEN FROSTING

    Poke the frozen frosting pieces into the surface of the first-spin pint. Distributes better when pushed in rather than piled on top.

  13. 13
    RESPIN

    Run one Respin cycle. Respin serves double duty here: distributes the cheesecake pockets through the pint AND finishes the powdery texture from the first spin. Same technique family as W2F2 Beach Bum (which Respun a graham cracker) — different mix-in.

  14. 14
    SCOOP

    Scoop the finished pint into a bowl. Green Creami with visible cheesecake pockets pulled through.

  15. 15
    GRAHAM FINISH

    Crush ~60 cal graham crackers (roughly 1 sheet Honey Maid or equivalent) over the scoops. Serve immediately — graham softens fast on ice cream.

Adult plate | Kid plate

Adult plate

Adult

Full recipe as written — whole pint = 1 adult serving at ~350 cal / 42g protein.

Kid plate

Kid

Same base works as a smaller portion. Skip the lime gelatin mix if you avoid artificial flavor/color for kids — plain vanilla protein Creami with cheesecake frosting pockets + graham is still an interesting dessert. Cut the graham finish into smaller pieces for under-4s.

Three keys to success

  1. 1Standard base is series infrastructure — Fairlife 2%, not fat-free.
  2. 2Level 1/8 tsp guar gum. Heaped = gummy.
  3. 32 LEVEL tsp lime gelatin mix. Not heaped, not 'a scoop.' Overdose reads too tart + can crystallize during the freeze.

Go deeper

Storage and nutrition

Storage: Store the frozen pint upright and level in the freezer for up to 1 week pre-spin. Batch the 15g Protein Cheesecake Frosting portions ahead (freeze in silicone molds or ice-cube tray for easy chopping). Once spun + Respun + graham-topped, eat immediately.

Reheat: N/A — serve immediately after Respin + graham finish. If leftovers must refreeze, skip the graham on the second pass, level the surface first, and reprocess only when the frozen top is flat.

Lasts: Frozen pint (pre-spin) keeps 1 week. Frosting portions in the freezer keep 2+ weeks. Spun Creami keeps its texture for a few minutes; add the graham LAST and eat within 2-3 minutes of scooping.

Watch the full cook

Brands I use

Fairlife
Fairlife
2% Ultra-Filtered Milk
Series-standard — same base as W1F1/W1F2/W1F3/W2F1/W2F2. 1 cup + 1 serving whey isolate is the standard 4-line base foundation. Not sponsored.
Jell-O
Lime Gelatin Dessert Mix (2 level tsp per pint, ~7-8g / ~30 cal)
The flavor carrier. Regular (not sugar-free) — sugar-free reads flatter. Standard 3 oz box lasts many pints at 2 tsp per pint. GELATIN SOURCE OFTEN UNSPECIFIED — verify halal/pork-free suitability on the specific package before serving. Not sponsored.
Protein Cheesecake Frosting (cross-recipe)
15g portion frozen solid, then chopped for Respin mix-in
The cheesecake identity carrier. Uses the existing Protein Cheesecake Frosting cookbook recipe as the mix-in — cross-recipe with `/cookbook/protein-cheesecake-frosting`. Batch the frosting ahead, freeze 15g portions, pull one out when building a Key Lime Creami. Not sponsored.
Honey Maid
Graham Crackers (1 sheet crushed per pint, ~60 cal)
Post-scoop finish — the crust cue. Any graham cracker works; Honey Maid is the mainstream reference.
Unflavored Whey Isolate
Any clean-tasting unflavored whey isolate — ~28g protein per serving
Series-standard protein spine. Isolate (not concentrate) blends smoother.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Cheesecake#Key lime#Make-ahead