1/2 C. + 2 TB. finely ground walnuts
1/2 C. almond flour
3 TB. melted butter
1/4 ts. salt
1/8 ts. Stevia powder
Place all dry ingredients into a small mixing bowl and pour melted butter over the top. Mix to combine thoroughly. Press into the bottom and halfway up the sides of a pie plate. Refrigerate until set. Approximately 30 minutes
No Bake Cheesecake Filling
10 Oz. Softened cream cheese
1/4 C. Almond milk
1/4 C. Sour cream
1/4 C. Powdered erythritol
1/4 ts. pure stevia powder
1/4 ts. Stevia select lemon flavor
1/4 ts Xanthan Gum *optional but firms up the cheesecake faster if your in a hurry.
With a mixer, blend all ingredients until smooth. Spread over the surface of the pre-made crust and return to the refrigerator. Let it set for 30 minutes to 1 hour before adding the berry topping.
1/2 C fresh or frozen chopped strawberries
1/2 C. Fresh or frozen raspberries
6 Smidgens Scoops Stevia powder
2 TB. Fresh Lemon Juice
2 TB. Erythritol
1/4 TB grass-fed gelatin
Place all ingredients except for the gelatin in a small saucepan. On medium heat, bring to a boil and then remove immediately. Pour berry mixture into a blender. Pour the gelatin over the top and pulse immediately to mix gelatin. *this will clump and harden very fast so work quickly.
Depending on how chunky you want your fruit is how long you will pulse. Allow mixture to cool for 20 minutes until it's not extremely hot before pouring over your cheesecake to set. Best of refrigerated a total of 5 hours but delicious if eaten after berry Topping is set.