Category: THM

No-Bake Cheesecake

Desserts Pies Sugar Free THM

Img_292310 oz. 1/3 less fat cream cheese, room temperature

2 teaspoons vanilla extract

1 teaspoon lemon juice

Nustevia to taste

1 cup heavy cream

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1 and 1/2 cups almond meal

3 tablespoons butter

1 shake Nustevia

Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the butter, almond meal, and nustevia up in the pan and pat into place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.
Combine cream cheese, vanilla, lemon juice, and sugar substitute very well. If you are using an electric mixer, fluff it up for a minute or two.

In a second bowl (if you have only one bowl for a stand mixer, just transfer the cream cheese and use the mixer again for this step), whip the cream to soft peaks – you actually want it slightly less beaten than you would for a dessert topping.

Mix about a third of the whipped cream into the cream cheese mixture. Then gently mix another third in, and then the rest.

Spread cream cheese mixture into crust. Smooth off and chill for at least 2-3 hours. Cover with topping and serve.

Crustless option: Chill cream cheese mixture in bowl, then serve in individual dishes with topping.

Dirt Dessert Recreated – S

Desserts Sugar Free THM

1/2 cup almond flour

1 egg white

1 heaped TBSP cocoa powder

Sweetener (I used Nustevia)

1/2 tsp baking powder

dash of vanilla

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1 1/2 cup Choco Pudding (THM pg. 366) made before hand

2 oz cream cheese, softened

2 TBSP butter, softened

1/4 cup heavy cream

 

Preheat oven to 325 degrees. Mix the first 6 ingredients together well, using however much sweetener that suits your taste. I used at least 4 shakes of nustevia. Roll the dough out to be about 1/4″ thin or so on a parchment papered cookie sheet. Bake for 11 minutes. Let cool.

 

Blend cream cheese and butter well. Add Choco Pudding and mix it in good, too. In another bowl, whip cream with some sweetener until it is thick. Crumble your cookie into the pudding mixture and fold it in with the whipped cream. Chill and serve.