In my family every holiday or special dinner has to have at least 1 cheesecake on the dessert table. They are generally made by our dad. He loves to experiment and come up with his own creations…I guess that’s where we get it. Over the years we have had to adapt to dietary restrictions but we haven’t missed out on any of the deliciousness. This cheesecake recipe is a no bake cheesecake that uses Swerve sweetener instead of sugar. I don’t miss the sugar one little bit. If you don’t have any dietary restrictions you can go ahead and substitute brown sugar in the crust and plain powdered sugar in the filling (using the same amounts). It is so good. I like making a plain cheesecake and setting out toppings so people can use their favorites. It’s a cheesecake bar…you will be such a popular host/hostess. And the best part is no one needs to know just how simple this is to put together. So let them eat cake, cheesecake that is. Enjoy!
No Bake Cheesecake
Course: DessertDifficulty: Easy12
servings15
minutes414
kcalIngredients
Crust
2 cups chopped pecans
1/4 cup melted butter
1/4 cup Swerve Brown Sugar
Cheesecake Filling
2 8-ounce packages cream cheese, room temperature
2 cups heavy whipping cream
1 1/3 cup Swerve powdered sugar
2 envelopes unflavored gelatin
1/4 cup hot water
Directions
- Dissolve the unflavored gelatin in the 1/4 cup of hot water. Set aside to make the crust and filling.
- Combine the pecans, Swerve Brown Sugar, and the melted butter in a food processor. Pulse until well chopped and butter is blended throughout.
- Using a glass, press nut mixture into a 9 inch springform pan smoothing the bottom and up the sides. Chill crust while making the cheesecake filling.
- In a mixing bowl whip the cream until stiff peaks just start to form. Set aside.
- In a separate bowl combine the cream cheese and Swerve powdered sugar. Mix until well combined and smooth. Add in the gelatin and mix thoroughly. Fold in the whipped cream.
- Spread the filling into the nut crust. Refrigerate overnight. Top with your favorite toppings.
