This low carb no bake cheesecake is delicious! The picture doesn’t do it justice at all. My mother in law told me over an over again how much she liked it and even my son Max ate the nut crust! He never eats nuts. So this was definitely a keeper in my household.
(Please Note: I recently did a makeover on this recipe (pictured below) and you can find it here. I tweaked the ingredients a bit and made the serving sizes smaller to lower the carb count. In my opinion it tastes better and the portion is more reasonable. The net carb count for the new version is 5.7g)
This is a low carb dessert because I used a sugar substitute called Swerve It’s really quite good and you can read more about my take on sugar substitutes here. I don’t believe in using them all the time but every once in awhile it’s nice to have a good dessert, especially on the weekends. And there is an added bonus about this recipe….you make it in a jar! Have you noticed the mason jar obsession over the last few years? Well it’s right up my alley because as I kid I always liked to eat out of cups…still do for that matter. So for those fellow jar or cups eaters (those who like to eat out of these things…not eat these things), this one is for you.
To make this no bake cheesecake…
You start by grinding the nuts and then mix it with the sweetener and press into the bottom of a mason jar or ramekin. Next you mix the cream cheese, Swerve, vanilla and whipping cream in a mixer and add to nut crust. Lastly you make the topping with frozen or fresh berries that cook on the stove with a sugar free syrup. Refrigerate for until you are ready to eat and that’s it! Scroll down for the full recipe. A note on the all the sweeteners: You can easily make this more natural by substituting coconut sugar, honey or maple syrup. It may taste a bit different but I’m sure it will give it an unusual twist. I liked that the cheesecake part was more creamy than cheesy. I adapted this recipe from Living Low Carb One Day at a Time. You can check out her recipe here. 1 serving = 828 cals / 81.6g fat / 51.8g carbs / 39.1.6g fiber / 11.9g protein = 12.7g net carbs (Note: These are very filling and you could get 2 servings out of one jar or ramekin. Also without the berry topping the net carb count would be 7.8g.)
- 1½ cups mixed nuts, (I used almonds, hazelnuts and pecans)
- 1 Tablespoon powdered sugar substitute, (I used Swerve)
- ½ teaspoon cinnamon
- 8 oz cream cheese, softened
- 1½ cups heavy cream
- ½ cup sugar substitute, (I usedSwerve)
- 1½ teaspoons vanilla extract
- 1½ cups frozen berries
- 2-4 Tablespoons SF flavored syrup, (I used Torani Raspberry SF syrup)
- For the topping: Add berries and syrup to a pan and heat. Once the berries soften, mash with a fork and let mixture thicken. Remove from heat and cool.
- For the crust: Put the nuts, cinnamon and Swerve in a food processor and pulse until the nuts get sticky.
- Divide the crust mixture into 4 jars or ramekins and press down to make a crust.
- For the filling: In a mixer whip the cream cheese and Swerve until it is nice and creamy. Add vanilla and cream and whip until fluffy.
- Add whipped mixture evenly between jars or ramekins. Add fruit topping on top and then refrigerate untill ready to eat.
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