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Low Carb No Bake Cheesecake.. It's out of this world.

Low Carb No Bake Cheesecake

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.
Servings 4
Author Denise Wright (MyLifeCookbook.com)


  • 1 1/2 cups mixed nuts (I used almonds, hazelnuts and pecans)
  • 1 Tablespoon powdered sugar substitute (I used Swerve)
  • 1/2 teaspoon cinnamon
  • 8 oz cream cheese softened
  • 1 1/2 cups heavy cream
  • 1/2 cup sugar substitute (I usedSwerve)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups frozen berries
  • 2-4 Tablespoons SF flavored syrup (I used Torani Raspberry SF syrup)


  1. 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.
  2. For the crust: Put the nuts, cinnamon and Swerve in a food processor and pulse until the nuts get sticky.
  3. Divide the crust mixture into 4 jars or ramekins and press down to make a crust.
  4. 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.
  5. Add whipped mixture evenly between jars or ramekins. Add fruit topping on top and then refrigerate untill ready to eat.