This rich, creamy no-bake cheesecake goes together really fast! It’s delightful with strawberries or fresh cherries if available. I buy my large canister of Emerald Cocoa Almonds at Sam’s, but you may be fortunate enough to find them at your local grocery store. I’ve seen them at my Walmart, too. These nuts crushed up make a delightful bottom crust and top coating for this no-bake dessert. This cheesecake is not acceptable until the nuts rung of the Atkins OWL ladder. If you have any, and you’re of a mind, a splash (1-2T.) of Amaretto or Kirschwasser (cherry brandy) would enhance this dessert greatly. :)
Use your preferred sweetener in this. I highly recommend you add it slowly and taste. Everybody’s taste for sweetness differs. I use a mixture of stevia and erythritol, a sugar alcohol.
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
½ c. (2 oz) Emerald brand roasted cocoa almonds
24 oz. cream cheese, softened
1 c. heavy (whipping) cream
Sweetener of your choice to equal 1½-2 c. sugar (always add a little at a time & taste)
½ c. water
1 envelope Knox unflavored gelatin
1½ tsp. almond extract
2 T. almond butter
DIRECTIONS: Process or crush cocoa almonds until evenly crumbly. Spread all but 1 T. (for topping) onto the bottom of a pie plate as evenly as possible. Place softened cream cheese into large mixing bowl. Place water in a small saucepan, sprinkle gelatin over the water and heat on medium heat until gelatin is completely dissolved. Pour gelatin over softened cream cheese and whip with hand mixer until creamy. Add in almond extract and almond butter and whip another couple seconds until well blended. Add in sweetener slowly and stir, tasting as you go.
In a separate bowl, whip whipping cream until thick. Gently fold that whipped cream into the cream cheese mixture. Now gently dip up the filling mixture and gently place atop the crumb bottom crust. Try not to disturb the crumbs any more than is absolutely necessary. Smooth the top of the cheesecake with a rubber spatula or spoon. Sprinkle the reserved tablespoon of crushed cocoa almonds over the top and chill for 3-4 hours. Cut into 8 pieces and serve with or without cherries or strawberries for garnish.
NUTRITIONAL INFO: Makes 8 servings, each contains:
38.7 g fat
6.0 g carbs, .9 g fiber, 5.1 g NET CARBS
12.4 g protein
296 mg sodium