No-Bake Cheesecake (Sugar-free and grain-free)

Units Scale

CRUST:

1 cup shredded unsweetened coconut

1 1/3 cup pecans

3 Tbsp softened ghee or butter

1/4 cup Lakanto maple-flavored monkfruit syrup

1/4 tsp sea salt

FILLING:

2 cups heavy whipping cream

16 oz cream cheese

1 cup Lakanto Classic Monkfruit sweetener

2 Tbsp lemon juice (ideally fresh)

2 tsp vanilla extract

Optional- 2 cups frozen raspberries

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Make the crust by combining the coconut and pecans in a food processor and briefly blitzing together. Add the ghee, syrup and salt and blitz until it still has chunks, but forms a dough-like consistency.
Line a 9” cake pan with parchment paper and press in the crust. Freeze while you make the filling.
In a high-speed blender, blend your Lakanto until it forms powdered sugar. Measure out 1 cup minus 2 Tbsp to use.
In a large bowl, whip your heavy cream until stiff peaks form. In a separate bowl, combine the cream cheese, powdered monk fruit, lemon juice and vanilla. Whip until fluffy and smooth.
Combine the whipped cream and cream cheese mixture into the same bowl and fold using a rubber spatula until they are fully integrated.
Scoop into the chilled crust and smooth out. Freeze for at least 3 hours.
Before serving, melt your raspberries in a heatproof bowl in the microwave to make raspberry sauce! Slice the cheesecake, top with raspberries and enjoy 🙂
Store in the freezer for more long-term, or in the fridge so it’s at the perfect texture whenever you want a slice!