Low Carb No Bake Cheesecake

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Berries, frozen

• Condiments

  • 2 tbsp Sf flavored syrup

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 tbsp Powdered sugar substitute
  • 1/2 cup Sugar substitute
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/2 cups Nuts, mixed

• Dairy

  • 8 oz Cream cheese
  • 1 1/2 cups Heavy cream

Found on mylifecookbook.com

Description

Ingredients

• 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)

Directions

• 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.