I LOVE CHEESECAKE! One of the first recipes I created when I started eating low carb and grain free, was this cheesecake. I wanted to create something I wouldn’t feel guilty about eating and that it would taste amazing at the same time. I can say this Dessert is just that. In fact, this Dessert helped me lose that 20 pounds I desperately wanted to get rid of! I even eat this for breakfast sometimes. I know that sounds crazy, but it’s full of healthy fats for energy. Remember, healthy fat burns fat and is not linked to heart disease. Contrary to what many people believe, Carbohydrates are the primary cause of heart disease and type 2 diabetes. Good fats help aid in weight loss as long as it is a healthy fat. Unhealthy fats include vegetable oil, canola oil, grape seed oil, margarine, and corn oil just to name a few. These are highly processed oils and not easily recognized by the body. The crust of the cheesecake is made with almond flour which is low in carbohydrates. This crust tastes like a shortbread cookie! The sweetener I use is an all natural sugar free, non GMO sweetener called Swerve. I honestly have a hard time telling the difference between real cane sugar and this amazing low carb natural sweetener. If you are wondering, this sweetener is nothing like aspartame which is toxic and has been linked to brain tumors. Swerve is similar to Stevia which is extracted from a plant and is perfectly safe to consume. Swerve’s ingredients are erythritol and oligosaccharides and looks and measures just like sugar. Erythritol is a sugar alcohol that occurs naturally in some fruits and vegetables. Aspartame on the other hand is an artificial man-made sweetener.

I hope you enjoy this rich and decadent Dessert as much as my family and I do. Don’t forget to pin this recipe on Pinterest with the link provided and sign up to get my free recipes via email.

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No Bake Cheesecake Dessert (low carb, sugar free, gluten free, grain free)

• Servings: 9-12
• Time: prep=20 min. total time=2 hrs. 20 min.
• Difficulty: Easy
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Perfectly rich, Perfectly creamy, Perfectly luscious dessert. This one is sure to impress!

Author: Angie Besko-ATasteOfWholesome.com

Ingredients

Crust

• 2 C almond flour (get it here)
• sweetener equivalent to 1/4 C powdered sugar (get it here)
• 1 stick or 1/2 C melted butter (get it here)

Filling

• 2 (8 oz) packages of original cream cheese
• sweetener equivalent to 1 C powdered sugar (get it here)
• 2 C (1 pint) heavy whipping cream
• 1 tsp. vanilla extract

Sauce (topping)

• 1/2 C fresh blueberries
• about 6 whole strawberries
• sweetener equivalent to 1 Tbsp. sugar (get it here)

Directions

1. Using a food processor or chopper blend your crust ingredients together until it becomes a smooth dough consistency. The dough will be very soft like the consistency of peanut butter. It will harden up in the fridge. Pat it firmly into an 8×8 inch baking dish. Place dish in the freezer to set the crust while preparing your filling.
2. Using a mixer with a whisk attachment, mix cream cheese and powdered sugar substitute until creamy and smooth. Add heavy cream and vanilla and mix again 2-3 min. on medium high-speed until thickened. Pour filling over the crust. Place in the fridge and prepare your topping.
3. Add all topping ingredients to a chopper or food processor and pulse until you reach your desired consistency. Spread over the top of your filling. Top with homemade whipped cream and more berries for serving. Cover and refrigerate for 2 hours or longer before serving. Store in the fridge for up to 1 week. Enjoy!

Nutrition Facts:

serving size: 1 slice

serves: 12

• Calories 452.4
• Total Fat 43.8 g
• Saturated Fat 22.7 g
• Polyunsaturated Fat 0.8 g
• Monounsaturated Fat 6.3 g
• Cholesterol 122.1 mg
• Sodium 210.1 mg
• Potassium 54.9 mg
• Total Carbohydrate 11.0 g
• Net Carbs 6.4 g
• Dietary Fiber 4.6g
• Sugars 1.9 g
• Protein 7.7 g

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