No Bake Cheesecake

I needed a quick simple cheesecake and didn’t have time for it to cool and set. I think this turned out as good or better. This has become a common dessert to take to parties and potlucks, even camping.

Use the crust below or use cookies or granola for a different taste or texture. Especially yummy with peanut butter cookies.

Ingredients:

Pecan Crust

• 1 cup pecans
• 1 cup almond flour
• 1/4 cup sweetener
• 4 Tablespoons butter, melted
• 2 teaspoons cinnamon

Cheesecake

• 2 packages (16 oz) cream cheese, softened
• 1/2 cup heavy whipping cream
• 2/3 cup sweetener
• 1 tablespoon vanilla extract
• 1/2 teaspoon lemon extract

Instructions:

Pecan Crust:

• Add everything except the butter to food processor and pulse to crumb texture
• Add butter and pulse until mixed well, do not over process.
• Pour out unto a lined or grease pan and bake at 350 for 10 minutes…mix up and bake another 5 minutes
• Set aside to cool

Cheesecake Layer:

• In a medium bowl, beat the cream cheese and heavy cream with a hand mixer until smooth. Add the vanilla, lemon and sweetener and mix again until thoroughly combined making sure to scrape the bowl.

To Serve – Individual Servings

• Place 2 Tbsp of the crust mix in the bottom of container (ramekins, bowls, small dessert cups)
• Top with 1/4-1/3 cup of cheesecake mix. (I didn’t measure this, just eyeballed it.)
• Chill for an hour or so.

Topping options:

• Fresh berries
• Whipped cream
• Peanut butter sauce – Peanut butter, butter and cream melted and mixed.
• SF chocolate sauce

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