This easy no-bake cheesecake recipe is a mis-categorization of sorts, because you don't have to turn on your oven. It's subtly sweet and provides some nutty flavor to an old favorite.
Ingredients:
Crust
1.5 cups almond flour
0.3 cups cocoa powder
0.25 confectioner's Swerve
5 tbsp butter, melted
Stabilized whipped cream
1 tsp gelatin
4 tsps cold water
1 cup heavy whipping cream
0.25 cup confectioner's Swerve
Filling
24 oz cream cheese, room temperature
0.25 cup confectioner’s Swerve
1 tsp vanilla extract
1.25 almond butter
Chocolate ganache:
3 tbsp butter
1 oz unsweetened baking chocolate
2 tbsp confectioner’s Swerve
0.25 tsp vanilla extract
Instructions:
Crust
1. Mix ingredients in 9 in springform pan, then press down tightly to form crust.
Stabilized Whipped cream
1. Combine gelatin and cold water in a small pan. Let stand until thick.
2. Place over low heat, stirring constantly until gelatin dissolves.
3. Remove from heat and allow to cool, but don’t allow it to set.
4. Whip the cream with powdered sweetener, until slightly thick.
5. While slowly beating, add gelatin to the whipped cream.
6. Whip at high speed until you get stiff peaks. Set aside.
Filling
1. Mix cream cheese, sweetener, vanilla and almond butter in large bowl with electric mixer until combined.
2. Gently fold in stabilized whipped cream.
3. Refrigerate for 2-4 hrs.
Chocolate ganache:
1. Melt butter and chocolate in a small pan or the microwave.
2. Stir in powdered sugar and vanilla.
3. Drizzle over top of cheesecake
Alternative: You can substitute any nut butter for almond butter, depending on taste preference. If you prefer not to use gelatin, you can simply stabilize the whipped cream with 0.25-0.5 tsp of cream of tartar.
Serving size is 1 piece (16 per cheesecake)
MACRO INFO:
439 Calories, 42g Fat, 6g Net Carbs, 10g Protein
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