Wednesday, January 1, 2014

LC No-Bake Cheesecake


This no-bake cheesecake tastes very good with the strawberry topping (optional). It's also very easy to make.


Whole portion is 520 calories, 4g net carbs, 52g fat, 14g protein.

Ingredients

For the cheesecake
1 env.  KNOX Unflavored Gelatine
1/2 cup sweetener (8 drops of stevia)
1 cup  boiling water
2 pkg.  (8 oz. each) cream cheese, softened
1 tsp.  vanilla


For the crust
1/2 cup almond meal
2 tbsp butter

For the strawberry topping:
1 env. Simply Delish Strawberry
14 oz Boiling water

Instructions
 
Cheesecake
Put gelatin and add boiling water; stir 5 minutes or until gelatin is completely dissolved.

Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until creamy. You can also mix it by hand with a fork. Gradually add gelatine mixture, beating until well blended after each addition. Refrigerate 45 minutes or until thickened, stirring every 15 minutes. 

Crust:
While the cheesecake mixture has set for 15 minutes (1) - get it out of the fridge and mix it and refrigerate again. Then melt butter in microwave (about 20-30 seconds) and add in almond meal. Mix and pour into an 8x8 pan or individual bowls (8 servings). Even the mixture with a fork. Set aside.

When the cheesecake mixture has set for another 15 minutes (2) -
get it out of the fridge and mix it and refrigerate again. Then make the topping.

Topping:
Empty envelop into boiling water and stir until gelatin is dissolved. Set aside to allow it to somewhat cool but not completely.


When the cheesecake mixture has set for another 15 minutes (3) - get it out of the fridge and pour the mixture on top of the crust. Put them back in the refrigerator for about 10-15 minutes (4), until the topping is cool enough to pour over top.

When topping is cool enough, pour it over top of the cheesecake mixture and refrigerate 2 hours or until firm.

ENJOY!
  

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