Well if I can make a true cheesecake low carb, surely a no bake version isn’t hard, right? Exactly! This is easy and delicious! At 4 carbs a slice, dig in!
1 cup pecan meal. If you need to make this yourself, grind pecans until you get a near powder.
1/4 cup sweetener of choice
1/2 stick unsalted Margarine or butter
Combine pecan meal and sweetener.
Add butter and mix until a dough forms.
Spread into a 9 inch pie plate, like this:
Now the filling:
2 packages of cream cheese, at room temp.
1/2 cup sweetener of choice
8 oz sour cream
4 oz sugar free whipped cream. I used Land O Lakes sugar free but you can do adult make your own with heavy cream and sweetener.
1/4 cup Torani sugar free black cherry syrup
Blend cream cheese and sweetener until whipped together.
Add in with a large spoon the sour cream and mix well. Repeat with the whipped cream.
Add the syrup and mix thoroughly with your spoon. This is the best way not to over mix and break the consistency of the cheesecake.
Pour into dish with pecan crust and refrigerate for 24 hours, overnight is best.