No-Bake Cheesecake w/ Pecan-Cinnamon Crust
(Topped w/ Cranberry-Orange-Coconut-Pecan Sauce)
For the Pecan-Cinnamon Crust
1 cup ground pecans (or hazelnuts)
2 tablespoons butter, melted
1/4 cup Swerve Sweetener (or erythritol or preferred granular sweetener)
1/4 teaspoon cinnamon
For the Cheesecake Filling
16 ounces brick-style cream cheese (2 bricks), slightly softened
3/4 cup heavy cream
2 teaspoons vanilla extract
1/2 to 3/4 cup powdered Swerve Sweetener (or other preferred sweetener)
Fresh berries, sweetened to taste or Cranberry Sauce
Add crust ingredients to a medium bowl. Combine mixture until crumbly. Divide between 4 mini springform pans or springform tart pans and press crust mixture firmly into the bottom of each pan. Bake at 350 degrees F for about 10 minutes. Cool completely.
In a mixing bowl, using a hand mixer, beat cream cheese, until creamy and smooth; stir in cream,vanilla and sweetener. Beat with hand mixer for about 3 to 4 minutes or until smooth, light and fluffy. Divide filling between 4 pans and spread until smooth. When ready to serve, remove from spring-form pans or spring-form tart pans and place on a small dessert plate and top with sweetened berries or spread with cranberry sauce, if desired. Serves 4 to 8.
*Note: I used 1/2 cup plus 2 tablespoons Swerve to sweeten my cheesecake filling