No Bake Raspberry Cheesecake

Delicious no bake raspberry cheesecake is a low carb treat you’ll make in no time without some special effort. Quick, easy to make and perfect for summer. You don’t have to heat your oven. All you need is a food processor and electric mixer.

This recipe makes 6 servings. Time of preparation is about 10 minutes.

Ingredients that you need:

¾ cup hazelnut, raw
¾ cup walnuts, raw
1 tablespoon of sweetener (optional)
½ teaspoon cinnamon (optional)
6 oz. cream cheese softened
1½ cup heavy whipping cream
½ cup of sweetener
1 teaspoon vanilla
2 cups raspberries

Preparation:

For the crust:

Put all the nuts, 1 tablespoon or sweetener, 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 bowls.

For the cream cheese filling:

Using an electric mixer, whip the cream cheese and ½ cup of sweetener until nice and creamy.

Then add your cream and vanilla and whip until nice and fluffy.

Divide into 6 portions and add to the bowls.

For the topping:

You can prepare raspberries by adding them 2 tablespoons of water to a pan and heat on medium high. Once the berries soften, mash them with a fork. Let cool and then distribute on all the bowls.

Or you can simply put fresh raspberries on the top of your cheesecakes. It is equally delicious, but quicker to prepare.

Refrigerate until ready to eat.

Note: The raspberry layer has the most carbs so if you can choose to add more or less per serving.