Aug 27, 2015
#LowCarb #NonGMO #SugarFree Amazing No-Bake Cheesecake Recipe
Metro Detroit Mommy Blogger Robin May
So, it was my birthday last week and for the weeks before all my kids could talk about was my birthday cake. So, I knew I had to make one for my family but I wanted to be able to eat some, too.
To my surprise, every one of them LOVED this cheesecake and it was absolutely fantastic.
Let's get to non-baking ;)
You will need:
1c of heavy whipping cream
1c of sour cream
1/2c of swerve powdered sugar substitute
1 box of cream cheese
1tbsp of vanilla extract
1/2 cup of blueberries (adds 8 carbs to the whole cake. Omit if you don't want the higher carb count)
1.5c of raw pecan halves or almonds/walnuts
1/4c of ghee or butter
4tbsp of almond flour
Sidenote: I am so glad I found swerve! It's a safe, non-gmo sugar substitute that actually tastes like sugar without the usual bitter aftertaste. It also doesn't cause any GI-distress. Even if you're not low-carb, I suggest trying it out!
Here's what to do:
Ground up your nuts and mix with the almond flour and ghee. Press firmly into a pie dish or spring-form pan and put in refrigerator until crust is hardened. Meanwhile, prepare the cheesecake.
Pour heavy whipping cream and swerve in a ninja/mixer and blend until you have whipped cream. Then add sour cream, cream cheese and vanilla and mix again. Use a spatula to remove the mix into the pie dish. Leave about 1/4c of mix in the ninja and add the bluberries, blend again. Rub this mix all over the top of the cheesecake. Put the completed cake in the fridge for 6 hours.
Cut, serve and indulge in this guilt-free blend of awesome.