No Bake Chocolate Covered Strawberry Cheesecake

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3.5 from 185 votes

No Bake Chocolate Covered Strawberry Cheesecake

45 minutes
Calories 250kcal

Ingredients

  • 1 1/4 cups almond flour (Honeyville)
  • 5 tablespoons cocoa powder
  • 5 tablespoons Swerve Sweetener
  • 3 1/2 tablespoons butter (Honeyville)
  • 8 strawberries (smallish
  • 3 cups chopped strawberries
  • 1/4 cup water (Honeyville)
  • 2 tablespoons gelatin (Honeyville)
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 16 ounces cream cheese (Honeyville)
  • 3/4 cup Swerve Sweetener (powdered)
  • 1/2 teaspoon stevia extract (Honeyville)
  • 5 tablespoons butter
  • 2 ounces unsweetened chocolate
  • 1/4 cup Swerve Sweetener (powdered)
  • 1/2 teaspoon vanilla extract

Instructions

  • Crust In a 9-inch springform pan, stir together almond flour, cocoa powder and sweetener.
  • Add melted butter and mix until well combined.
  • Press firmly and evenly into the bottom of the pan.
  • Stand sliced berries upright around edge of crust to create a border.
  • Set aside.
  • Strawberry Cheesecake Filling In a medium saucepan over medium heat, bring strawberries and 1/4 cup water to a boil.
  • Reduce heat to low and cook until strawberries can be mashed with a fork, about 5 minutes.
  • Mash or blend berries into a puree.
  • In a small bowl, stir together gelatin and 2 tablespoons water.
  • Let sit 1 minutes.
  • Add to strawberry puree and stir until gelatin is completely dissolved.
  • Let mixture cool while continuing.
  • In a large bowl, beat whipping cream with vanilla until it holds soft peaks.
  • Set aside.
  • In another large bowl beat cream cheese until smooth.
  • Beat in sweetener until combined and then beat in berry puree.
  • Carefully fold in whipped cream until combined.
  • Spread mixture carefully over crust.
  • Refrigerate at least 3 hours until set.
  • Once set, carefully run a sharp knife around the sides of the pan to loosen (try not to disturb the berry border.
  • Remove sides.
  • Chocolate Ganache In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth.
  • Stir in powdered sweetener and vanilla extract.
  • Let cool 5 to 10 minutes, until thickened but still pourable.
  • Pour over top of cake, allowing it to drip down sides.
  • For a fun garnish, dip a few fresh strawberries into the ganache and let set, then place on top of cake.

Nutrition

Calories: 250kcal

Originally posted 2019-02-20 18:36:51.

Article Categories:
Breakfast

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