No-bake, Low-carb Cheesecake Recipe
Course
Dessert
Servings
8
servings
Servings
8
servings
Ingredients
Crust:
2
cups
Pecans
6
tablespoons
Salted butter
melted
1
teaspoon
Vanilla extract
1/4
cup
Low-carb sweetener such as Swerve or monk fruit
Swerve is erythritol
Cheesecake filling:
16
ounces
Softened cream cheese
1
cup
Heavy whipping cream
1/4
cup
Low-carb sweetener such as Swerve or monk fruit
Swerve is erythritol
1
teaspoon
Vanilla
Instructions
Toast the pecans by baking them in the oven at 325 degrees for 10 minutes. Stir halfway through baking to ensure they brown evenly.
Place the toasted pecans in a blender and blend until ground. Be careful not to over process.
In a bowl, mix the ground pecans, butter, sweetener, and vanilla to form the crust mixture.
Line a cheesecake or pie pan with parchment paper.
Pour the crust mixture into the pan and press down.
Place the cream cheese in a bowl and mix with a hand mixer until smooth.
Add the heavy whipping cream, sweetener, and vanilla and continue to mix until it is smooth, thick, and creamy.
Spoon the cream cheese mixture evenly over the crust with a spatula.
Refrigerate for at least one hour.
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