No-Bake Chocolate Covered Strawberry Cheesecake

By á-24947

This rich cheesecake is the ultimate no bake low carb dessert. There’s no need to turn on the oven to get the most out of summer strawberries. Grassfed gelatin is your friend!

Serves 16. Each serving has 8.46 g of carbs and 2.81 g of fiber. Total NET CARBS = 5.65 g.

Food energy: 267kcal Saturated fatty acids: 12.75g Total fat: 23.20g Calories from fat: 208 Cholesterol: 57mg Carbohydrate, by difference: 8.46g Total dietary fiber: 2.81g Protein: 5.81g

Ingredients

• CRUST:
• 1 1/4 cup almond flour (Honeyville)
• 5 tablespoons cocoa powder
• 5 tablespoons Swerve Sweetener
• 3 & 1/2 tbsp butter, melted
• 7 or 8 smallish strawberries, thinly sliced
• STRAWBERRY CHEESECAKE FILLING:
• 3 cups strawberries, chopped
• 1/4 cup plus 2 tablespoons water, divided
• 2 tablespoons grass fed gelatin
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 16 ounces cream cheese, softened
• 3/4 cup powdered Swerve Sweetener
• 1/2 teaspoon liquid stevia extract
• CHOCOLATE GANACHE:
• 5 tablespoons butter
• 2 ounces unsweetened chocolate
• 1/4 cup powdered Swerve Sweetener
• 1/2 teaspoon vanilla extract

Details

Servings 16
Preparation time 20mins
Cooking time 210mins
Adapted from alldayidreamaboutfood.com

Preparation

Step 1

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.

Let set 20 minutes before serving.

For a fun garnish, dip a few fresh strawberries into the ganache and let set, then place on top of cake.