Low Carb No Bake Cheesecake




It makes 12 slices with 5.5g net carbs each.

Ingredients:

Crust

1 cup almond meal
2 tbsp melted salted butter

Filling

Part 1

1 1/2 cup of double cream
1 1/2 tbsp vanilla extract

Part 2

3 x 8oz packs of Cream Cheese
1 1/2 tbsp lemon juice
1 1/2 tbsp vanilla extract
1 Cup Splenda (or your preferred sweetener. may need to change quantity)




Directions:

a) Make the crust

Preheat the oven to 375f .
Mix all the crust ingredients in a small bowl.
Press the mixture evenly into the bottom of the srping form pan.
Bake for 8-10min or until deep golden brown.
Allow to cool completely.

b) Make the filling part 1

Whip the cream and vanilla in a large bowl until stiff peaks form.
Refrigerate.

c) Make the filling part 2

In another large bowl, beat together the cream cheese, lemon juice and vanilla extract until smoth and creamy.
Slowly beat the 1 cup of sweetener to taste,

d) Gently fold together the whipping cream and the cream cheese mixtures.
Spread the mixture evenly over the cooled crust.
Cover with plastic wrap and refrigerate. Overnight is best.



Optional

1) Chocolate Crust - add 2 tbsp of unsweetened cocoa powder to the crust
2) Peanut Butter - add 1 cup of no sugar added smooth peanut butter to filling part 2
3) Melt 2 dark chocolate squares and drizzle over the top

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