Looking for ways to improve a keto no-bake lime cheesecake recipe
In order to make the texture not " rubbery and jello-y" let your gelatin mixture cool down and set up a little bit. By adding it while boiling hot you are melting the cream cheese, effectively making cream cheese jello. Make sure to whip well after the addition, not just to blend, but to incorporate some air and increase volume.

As far as flavor goes, I suggest that you use unflavored gelatin instead of lime Jello, you may want to up the amount of lime juice you are using and maybe adding a little lime zest. Adding at the end of the mixing process, tasting as you go. (If you do this, you will need to make up for the sweetener in the Jello. You can use your prefered sweetener mixing into the cream cheese along with the gelatin)