I am so in love with this recipe, I want to have its babies and make the babies learn to make this so that deliciousness will reign forever more.
This one is definitely not induction friendly, due to the addition of Greek yogurt, but it’s worth it. Gluten Free, the nut crust really performs beautifully in this application. I couldn’t be happier with the nut trio. At only 2 effective net carbs, this one was an instant hit with the cheesecake lovers.
And why only use one block of cream cheese, when you know you really want to use two. What’s supposed to fill that 9″ pie plate? Hopes and dreams?
Cleochatra’s No Bake Cheesecake
16 ounces cream cheese, softened
1/4 cup erythritol
1/4 cup xylitol
½ cup plain fage yogurt
1 tsp vanilla
1 tsp lemon juice
For the crust
1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup almonds
2 Tbsp erythritol
1 tsp vanilla
6 Tbsp butter, melted.
Making the crust:
Process nuts together until resembling coarse crushed graham crackers. Mix flour, butter and erythritol. Press in bottom of a 9” pie pan. Place in fridge.
Making the Filling:
In a mixer, beat cream cheese with erythritol and xylitol on medium for about one minute. Add yogurt, lemon juice and vanilla and beat just until blended (10-30 seconds).
Pour into crust. Chill in the refrigerator.
This cheesecake can be frozen. Just thaw prior to serving.
Makes 8 servings.
Nutritional Information for one serving: Calories: 121, Carbohydrates: 18g, Fiber: 1g, Sugar Alcohols: 15g, Net Carbs: 2g, Protein: 2g, Fat: 10g
Please don’t copy this recipe to another site. Link back and keep me from competing with my own recipes online. Thanks so much!