No Bake Blueberry Cheesecake Pie

posted in All on 3/24/2016

Ingredients needed:
Crust:

1 1/2 cups almond flour

1/4 cup powdered Swerve sweetener (can use granulated but your crust will be "gritty")

1/4 cup butter, melted

Filling:

12 ounces cream cheese, softened

2 tbsp sour cream or Greek yogurt, room temperature

2 tbsp freshly squeezed lemon juice

1 tsp lemon zest

3/4 cup powdered Swerve Sweetener

1/2 cup plus 2 tbsp heavy whipping cream, divided use

1 tbsp grassfed gelatin (or 1 envelope Knox gelatin)

Topping:

1 recipe wild blueberry syrup

How to:
Crust:

In a medium bowl, whisk together almond flour and powdered Sweetener. Stir in butter until well combined and clumps form.

Press firmly into the bottom and up the sides of a 9 inch pie pan. Refrigerate until needed.

Filling:

In a large bowl, beat cream cheese, sour cream or yogurt, lemon juice and lemon zest together until smooth. Beat in sweetener until well combined.

In a small bowl, whisk together 2 tbsp heavy cream and the gelatin. Stir into cream cheese mixture until combined.

In another large bowl, beat cream until it holds stiff peaks. Gently fold whipped cream into cream cheese mixture until well combined.

Spread filling in prepared crust, cover with plastic and refrigerate 2 to 3 hours, until set. Pour topping over chilled cheesecake and serve.

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