NO BAKE CREAMY STRAWBERRY CHEESECAKE (GF)

NO BAKE CREAMY STRAWBERRY CHEESECAKE

This very smooth, fruity cheesecake is quick and easy to assemble.

Crust:

1 cup almond flour (250 mL)

2 tbsp vanilla whey protein (25 mL)

2 tbsp SPLENDA^® Granular (25 mL)

¹/₄ cup butter, melted (50 mL)

Filling:

1 envelope unflavored gelatin

¹/₄ cup cold water (25 mL)

8 oz regular cream cheese, (250 g)

  Softened

¹/₂ cup SPLENDA^® Granular (125 mL)

10 oz unsweetened frozen strawberries, (300 g)

  Thawed

1 tbsp SPLENDA^® Granular (15 mL)

Hood Carb Countdown Milk, OR

  Carolyn’s Low-Carb Milk

1 cup whipping cream, (250 mL)

  whipped

Crust:  In medium bowl, combine almond flour, vanilla whey protein, SPLENDA^® Granular and melted butter.  Place in 9-inch (23 cm) glass pie dish, cover with plastic wrap and press out to cover bottom of dish.  Remove plastic wrap.  Bake at 350°F (160°C) 10 minutes.  Cool.

Filling:  In cereal bowl, soften gelatin in water.  Microwave 45 seconds; stir until gelatin has dissolved. 

In food processor, process cream cheese and ¹/₂ cup (125 mL) SPLENDA^® Granular until smooth.  Drain strawberries and reserve liquid. Stir 1 tbsp (15 mL) SPLENDA^® Granular into strawberries. Add milk to measure 1 cup (250 mL).  Gradually add milk mixture and gelatin to cream cheese in food processor.  Process until well combined.  Chill in refrigerator until slightly thickened.  Fold in whipped cream and strawberries.  Pour over cooled crust.  Refrigerate until set.

Helpful Hints:  You can substantially reduce the carbs by replacing SPLENDA^® Granular with a no carb sweetener or by using powdered erythritol.  You’d need a little more erythritol.