No-bake Cranberry Cheesecake

Here is a simple but delicious dessert for your Thanksgiving dinner. No one will realize that it is sugar and carb free unless you tell them. This is a Fat fuel category. Cranberry cheesecake

  • Crust:
  • ½ cup pecan meal
  • 1 ¼ cup almond flour
  • 2 tablespoons Sweet Mix
  • 4 tablespoons cold butter
  • Filling:
  • 24 ounces cream cheese, room temperature
  • ½ cup Sweet Mix
  • 1 tablespoons Oat Fiber
  • 1 teaspoon vanilla
  • 1 ½ cup heavy whipping cream
  • ¼ cup cold water
  • 1 tablespoons unflavored gelatin
  • Cranberry sauce:
  • 1 ½ cups fresh cranberries
  • ¼ cup water
  • ¼ cup Sweet Mix
  • Cook cranberries, water and sweet mix together. Simmer for 2 minutes. Mash berries with a fork. Set aside. For the crust: mix crust ingredients together until crumbly. Press on the bottom and side on a 9 inch spring-form pan. Bake for 7 minutes at 350 degrees F. Cool completely. Soften gelatin in water for 5 minutes. Beat cream cheese until smooth. Add vanilla, sweet mix, oat fiber and whipping cream. Beat until soft peaks form. Heat gelatin until it is completely dissolved. Turn mixer on, while it beating, slowly pour in unflavored gelatin. Whip until thickened. Pour 2/3 of the cream cheese mixture into cooled crust. Spoon cranberry filling on top of cream cheese. Add remaining cream cheese mixture into pan and swirl with a knife. Refrigerate overnight. Remove the sides of the pan and serve garnished with glazed cranberries. Serves 12.



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