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The BEST no-bake cheesecake (zero sugar)

Hi everyone! I am so excited to bring you this recipe. Cheesecake is one of my favorite desserts, but typically, it’s loaded in a ton of sugar. I decided to go out on a limb and try making my own without sugar, and I am so happy with the result! A little too happy…half of the pie is gone (oops).


Let’s jump right in and make this delicacy together, shall we??


Just a heads up: when I cook, I try to simplify as much as possible and use the least amount of dishes as possible, so I skip some steps that most “chefs” deem “mission critical”. Rest assured, the end result is always heavenly. ☺️


INGREDIENTS:


For the crust:

  • 5 cups of cassava cereal (this brand)

  • 80g melted grass-fed butter

  • 1 tbsp bamboo sweetener (Exclusively sold in office. Drop ship is available. Text 386-247-0608 to order)


For the filling:

  • 250g grass-fed heavy cream

  • 80g bamboo sweetener (about 5 tbsp) - (Exclusively sold in office. Drop ship is available. Text 386-247-0608 to order)

  • 340g grass-fed ricotta cheese

  • 120g sour cream (I use the Alexandre brand A2 dairy, available at Love Whole Foods and most likely most other health food stores)

  • Juice of 1 small lemon

  • 1 tsp vanilla powder (I use this brand) - (If using vanilla extract, use 2 tsp)


STEPS:


  1. Using a double boiler method, melt butter in a medium sized bowl.

  2. While the butter is melting, put all ingredients for the pie crust EXCEPT for the butter into a blender and pulse until crumbly (don’t over blend) and set aside.

  3. Mix butter and pie crust mixture together.

  4. Lightly butter the bottom of an 8” glass pie pan and press pie crust mixture into the bottom of the pie pan. Set aside.

  5. Put the heavy cream in a hand mixer/stand mixer, and whip until stiff peaks form, then set this mixture aside in a separate bowl.

  6. Now, add the remainder of the ingredients into the hand mixer/stand mixer bowl (ricotta, sour cream, bamboo sweetener, vanilla powder, lemon) and mix well! Wipe down the sides and continue mixing until there are no clumps.

  7. Once mixed well, fold the whipped heavy cream mixture into the ricotta mixture, giving it a nice mix.

  8. Pour filling on top of pie crust.

  9. Place in refrigerator and let sit for a minimum of one hour (I like to freeze mine for a few minutes to get it cooler faster).

  10. Top with your favorite jam/fruit or eat it plain.

  11. Enjoy within one week!


Let me know what you think of this recipe! I’m so excited for you to try it.


God Bless,


Taylor

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