Raspberry No Bake Cheesecake (low carb

• Vegetarian
• Gluten free

• Produce

  • 1 cup Raspberries

• Condiments

  • 3 tbsp Torani sugar free raspberry syrup

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 9 tbsp Swerve sweetening
  • 1 tsp Vanilla

• Nuts & Seeds

  • 3/4 cup Pecans, raw
  • 3/4 cup Walnuts, raw

• Dairy

  • 6 oz Cream cheese
  • 1 1/2 cup Heavy whipping cream

Found on mylifecookbook.com

Description

Ingredients

• ¾ cup pecans, raw
• ¾ cup walnuts, raw
• 1 Tablespoon Swerve sweetener
• ½ teaspoon cinnamon
• 6 oz cream cheese, softened
• 1½ cup heavy whipping cream
• ½ cup Swerve sweetener
• 1 teaspoon vanilla
• 1 cup raspberries
• 3 Tablespoons Torani Sugar Free Raspberry syrup

Directions

• For the crust.
• Add your nuts, 1 T of Swerve, and cinnamon to a food processor and pulse until the nuts become sticky when you press on them.
• Take them out and evenly divide them among 6 ramekins or bowls.
• For the cream cheese filling.
• In a mixer, whip the cream cheese and Swerve until nice and creamy.
• Add your cream and vanilla and whip until nice and fluffy.
• Divid into 6 portions and add to your ramekins.
• For the topping.
• Add berries and 2 Tablespoons of water to a pan and heat on medium high. Once the berries soften, mash them with a fork. Add your Torani syrup and mix well.
• Let cool and then every distribute on all of the ramekins.
• Refrigerate until ready to eat.
• Please Note: These are very filling. One serving is plenty and you may get by on half. Also you can play with the proportions of the three layers. The berry layer has the most carbs so if you add more, there will be more carbs per serving.