Sophie's No-Bake Mile High Cheesecake

(Sophie) #1

I cobbled together about 3 different no-bake cheesecake recipes a couple of weeks ago. Today, I finally got around to nailing it down, so I thought I’d share. It turned out really light and perfect for summer, especially if you are like me and detest heating up the kitchen. Top it however you like or plain is nice too.

The photo is from the first one I made. I’ll post more later of the one I currently have in the fridge. And no, I haven’t done the macros, because that’s tedious to me.

CheeseeCake
CheeseeCake.jpg600×649 214 KB

Sophie’s No-Bake Mile High Cheesecake

Crust:
1/2tsp ground cinnamon
1T Swerve Confectioners
1c chopped, raw pecans, measure after chopping
4 Tbs of butter, melted (I use KerryGold, salted)

Filling:
1/2c. Swerve Confectioners
*10-15 drops liquid Sucralose (I used EZ Sweetz)
2c. Heavy Whipping Cream
2 (8oz) blocks cream cheese, room temp
1tsp vanilla extract
*1-2T lemon juice
1T gelatin
1c. boiling water

For the Crust:
In an 8in spring form pan, combine pecans, cinnamon, butter and Swerve, mix well and press evenly into the bottom of the pan. Refrigerate until well chilled, 30min-1hr.

For the Filling:
Mix Gelatin and hot water, stirring until well dissolved (about 5mins) and set aside.
Beat cream cheese and 1/2c. Swerve, beating until smooth. Beat in vanilla, lemon juice and Sucralose.
In three additions, slowly add gelatin mix to cream cheese beating well after each addition.
In a separate bowl, beat Heavy Whipping Cream until stiff peaks form. In three additions, beat the whipped cream into the cream cheese mixture. *Taste the mix to see if you want to add the extra tablespoon of lemon juice or extra drops of Sucralose. Pour into crust, return to fridge and chill for at least 4hrs. Bon Appetit!

Cheesecake recipe
#2

While I’m typically an NY style cheesecake guy, I just showed this to my wife and I was immediately informed that I’ll be making it. It Does look restaurant desert quality alright!

(Troy) #3

Wow!
NIce
Looks like a restaurant quality dessert!
what one would see or be judged on Iron Chef or Chopped😄
On the final round

Max points on presentation for sure, from me
Haha

(Brian) #4

That looks fabulous!!

I have never used Sucralose, though. I wonder if I could substitute some SweetLeaf Sweet Drops or something like that?

Definitely a very pretty looking dish, and that’s not always easy to do. :slight_smile:

(Sophie) #5

Thanks. I don’t see any reason why you can’t use what you have. The reason for it is to calm the cooling effect of the eryth and it works, at least hubby and I don’t notice it.

If anyone is interested, this is the sucralose that I use…

http://www.ez-sweetz.com/categories/about-ez-sweetz/buy-ez-sweetz-sweetener/liquid-sucralose-sweeteners.html

(Sophie) #6

CheeseCake2
CheeseCake2.jpg600×707 191 KB

#7

I use this analyzer when I create my own recipes.

(Brian) #8

Sophie, that’s food porn at it’s finest! LOL!

Looks good enough that words are hard to come by to describe it.

:slight_smile:

BTW, how do you do that little dollop of cream on the top? Is that done with a piping bag?

(Sophie) #9

Thanks @Blue1 I’ll check that out!

Thanks Brian! And that’s just a squirt from a can. :laughing:

#10

This looks great! I’m going to try it with monkfruit sweetener in place of the sucralose :slight_smile:

(Sophie) #11

Sounds great! Just make sure to taste it after you mix everything to make sure it’s sweet enough for you, before you pour it into the pan. My taste for sweetness runs toward hypersensitive, so it might not have enough sweetness for everyone.

#12

Baked cheesecakes turn out so much more tasty and have a better depth of flavor though, I’d still try this one though. :slight_smile:

(Sophie) #13

I can’t disagree. I’ve baked more than my share of NY style cheesecakes in a Bain Marie, with eggs and sour cream, mothering the temperature during cooling with high hopes that the sucker doesn’t crack, etc. etc. ad nauseam. I’ve also been told “Oh, you should sell those!” blah blah blah. This is my easy summertime no-bake, no worries, no hassle recipe, which I’ve become very fond of. Hope you like it too! :slightly_smiling_face:

(mags) #14

That’s a similar recipe to mine, except yours looks way more classy! I add some ground almonds to the pecans and fry them in butter a little because it adds a little something… Last time it added burnt toast flavour…doesnt take long to go over! Anyways I’ve never used gelatine. Do you think it makes a big difference?

(Sophie) #15

I believe it makes all the difference. The first time I did it, it was so loose when it went into the spring form, I told my husband I had my doubts. I was worried too because I had company coming and I had visualized myself unbanding the thing and it collapsing into foam all over my counter! Needless to say the consistency was spot on and it was a huge hit. I just wanted to tweak the flavor a bit. Also I never wrote anything down since I tend to cook on the fly. I really should take better notes. :roll_eyes:

(mags) #16

I shall get some gelatin and give it a go. I only make a small ramekin size because I can’t be trusted :slightly_frowning_face:

#17

Thanks for this recipe! I’ve made it 4 times already!! My family loves it. My oldest son can’t eat pecans so I use walnuts mixed with some almond flour. The first time I made it, I only had one brick of cream cheese so I substituted a tub of marscapone. It had a wonderful texture and was so smooth and creamy. It reminded me of a cream pie since it’s so light.

The second time I made it, I used both bricks of cream cheese. Everyone agreed they liked it better with the marscapone.

The third time I added cocoa powder to the crust and upped the vanilla in the mix. So yummy.

I just made my fourth. I omitted the lemon and added peanut butter powder to the mix. And made a chocolate crust. There’s a pie shop in town that makes Buckeye Pie so that’s what I was going for. Can’t wait to have a piece after dinner.

(Sophie) #18

Glad it’s working out for you! I like the idea of the the marscapone sub too. Gonna have to try that one. And I already thought about the peanut butter/chocolate one, so really happy to know that one worked! It’s soooo on my list.

I’ve also been playing with the recipe as well. I’ve cut it in half, omitted the crust components and used sugar free cherry jello in place of the plain gelatin. I did bump the cherry flavor with a few squirts of that Mio drink stuff because I didn’t have any cherry extract. I chilled it in 4 serving glasses and it turned out to be a really nice, light mousse. Gonna work on that some more. Damn Keto and all this testing! :smile:

#19

The marscapone has a less cheesy taste so it comes out more like a cream pie with a slight tang from the cream cheese. That was a happy accident for sure. We ate the peanut butter one last night and my son already declared that’s going to be his birthday cake! It was soo good!! We have plenty of leftovers to eat it a few more times :slight_smile:

I was thinking about a fruit one also. I wanted to try it with Wild Strawberry Crystal Light but now that you mention jello, that’s probably better/smarter. I think it would be more flavorful for sure. Hmmm, so many flavor options too. So you would just use 2 Tbsp for a full recipe? We love the crust so we’re not ready to do crustless yet.

Oh, I also used allulose for the first time. I had some on hand and so far it’s has the best taste of all the sweeteners I’ve tried. I usually use Lakonta monkfruit in original, golden and powdered versions.

If you ever come up with a turtle version, please let me know! I haven’t experimented with sugar free caramel sauce yet. Yeah, all the keto testing has been quite interesting but fun none-the-less. My problem is that I don’t stick to recipes exactly, depending on what I have on hand. A couple months ago I made chocolate cupcakes with frosting. I just winged the frosting and the final product tasted exactly like cookies and cream. Exactly! I’ve tried to make it again and it’s not quite the same. lol Oh well, I’ll get it eventually.

(Doug) #20

:slightly_smiling_face: Those picture make me dizzy.