Aug 27, 2015

#LowCarb #NonGMO #SugarFree Amazing No-Bake Cheesecake Recipe


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.

Cheers!

Robin




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