If you love cheesecake but want it FAST, this is your recipe! I had the tail end of a bag of strawberries in my freezer that needed using so I whipped up this delicious quick cheesecake for a cool afternoon treat on this hot, 94º day. Of course, you could use fresh berries or other fruit of choice but you’ll have to recalculate the serving numbers for those changes. My husband just loved this! Said I could make it again just any old time! 🙂 This recipe is suitable once you get to the first, nuts and berries level of Atkins (Phase 2 OWL). It is also suitable for other Keto diets and Primal Blueprint.
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VARIATION: Make your favorite low-carb pie crust and fill with this mixture for a pie and recalculate adding in for the crust carbs.
INGREDIENTS:
1 c. frozen strawberries, thawed and drained of juice
3 oz. softened cream cheese
2/3 c. sour cream
1 c. heavy whipping cream
liquid Splenda (or sweetener of choice), to taste (about 10 drops)
DIRECTIONS: Soften cream cheese on a paper plate either in microwave or at room temperature. Place into food processor bowl. Add the drained berries, sour cream and Splenda. Process until smooth. In a separate bowl, whip the cream until it forms soft peaks. Scrape the strawberry mixture onto the whipped cream and fold the two together until well-blended. Taste and adjust sweetener to taste. Spoon equally into 6 serving mugs, ramekins, or dishes of choice. Chill for 1 hour and serve. This will firm up when the cream cheese re-chills.
NUTRITIONAL INFO: Makes 6 servings (approx. 1/2 c.), each contains:
253 calories, 25 g fat, 5.93 g carbs, 0.76 g fiber, 5.17 g NET CARBS, 2.83 g protein, 71 mg sodium
Buttoni's Low-Carb Recipes 
Sounds delish; thank you, Peggy!