2 – 8 oz Philadelphia cream cheese (room temp)
1/4 cup Splenda Naturals
3 large eggs
1 tsp Vanilla
1 tbsp daisy sour cream
2 tbsp almond flour
2 tbsp melted Kerrygold butter
1/4 cup slivered almonds
1/4 cup pecans
2 tbsp pepitas
2 tbsp sunflower seeds
2 tbsp unsweetened shredded coconut
1 tbsp Splenda Naturals
Whip Cream & Berries
1 cup heavy cream
1/2 tsp Vanilla extract
1 pump sugar free Torani vanilla syrup OR 1 packet Splenda Naturals
7 large strawberries
1/3 cup blueberries
Preheat oven to 350 degrees. Grease 7 inch springform pan.
Finely chop all nuts, I use a serrated knife for this process. You can also use a food processor. Mix all cheesecake crust ingredients together in a medium bowl until well combined. Press dough into bottom of pan. Set aside.
Beat all cream cheese filling ingredients together on a low to medium speed until nice and fluffy.
Scoop filling onto the crust, bake for 25-30 minutes, until the center is almost completely set but a bit jiggly.
Remove the cheesecake from oven, completely allow it to cool on counter before removing springform edge, once cool place in refrigerator for at least 2 hours.
To make fresh whip cream add all whip cream ingredients to mixer, mix on medium to high until fluffy.
Wash and slice 7 large strawberries and 1/3 cup blueberries.
Remove cheesecake from refrigerate, top with whipped cream, add berries to center of cheesecake, slice and enjoy.
Cheesecake Nutrition information per servings.
Makes 6 servings.
(whip & berry topping not included)
Cals: 460 | Fat: 42g | Protein: 12g | Net Carbs: 4.3g