¾ cup pecans, raw
¾ cup walnuts, raw
1 Tablespoon Swerve sweetener
½ teaspoon cinnamon
6 oz cream cheese, softened
1½ cup heavy whipping cream
½ cup Swerve sweetener
1 teaspoon vanilla
1 cup raspberries
3 Tablespoons Torani Sugar Free Raspberry syrup
For the crust.
- Add your nuts, 1 T of Swerve, and cinnamon to a food processor and pulse until the nuts become sticky when you press on them.
- Take them out and evenly divide them among 6 ramekins or bowls.
For the cream cheese filling.
- In a mixer, whip the cream cheese and Swerve until nice and creamy.
- Add your cream and vanilla and whip until nice and fluffy.
- Divide into 6 portions and add to your ramekins.
For the topping.
- Visit: Raspberry No Bake Cheesecake (low carb) @ mylifecookbook.com for full instructions.