This Raspberry No Bake Cheesecake is a delicious, low carb treat that is easy to prepare and satisfies your craving for cheese cake. Raspberries are my favorite berries, but they are also among the lowest carbohydrates. Berries usually contain very little carbohydrate and are one of the best fruits you can eat. They have so many antioxidants and a lot of fiber and come in such beautiful bright colors.
Ingredients
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- 3/4 cup pecans raw
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- 3/4 cup walnuts raw
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- 1 Tablespoon Swerve sweetener
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- 1/2 teaspoon cinnamon
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- 6 oz cream cheese softened
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- 1 1/2 cup heavy whipping cream
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- 1/2 cup Swerve sweetener
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- 1 teaspoon vanilla
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- 1 cup raspberries
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- 3 Tablespoons Torani Sugar Free Red Raspberry syrup
Instructions
For the crust
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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.
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Take them out and evenly divide them among 6 ramekins or bowls.
For the cream cheese filling
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In a mixer, whip the cream cheese and Swerve until nice and creamy.
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Add your cream and vanilla and whip until nice and fluffy.
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Divid into 6 portions and add to your ramekins.
For the topping
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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.
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Let cool and then every distribute on all of the ramekins.
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Refrigerate until ready to eat.
Originally posted 2019-01-22 03:15:22.
Notes
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. Nutrition Information 1 serving = 516 cal / 51.8g fat / 32.2g carbs / 26.4g fiber / 6.7g protein = 5.8 net carbs
Originally posted 2019-01-22 03:15:22.
