EASY NO-BAKE CHEESECAKE & NO-BAKE CRUST

For the cereal crust…

INGREDIENTS

1 9 ounce bag of @catalinacrunch cereal (you can use any flavor you choose, I used Cinnamon Toast)

8 tablespoons of melted butter

First, you will need to turn your @catalinacrunch cereal into crumbs. There are different ways of doing this, but a food processor or mixer is going to make the easiest work of it.

In a large bowl add the cereal crumbs and melted butter, and mix until thoroughly combined.

Pour mixture into a 9” pie plate and press mixture as evenly as you can into the bottom of the pie plate and up the sides. Once you’re done place the crust into the freezer while you make your cheesecake filling

For the cake…

INGREDIENTS

16 ounces cream cheese softened

3/4 cup powdered sweetener (more or less to your taste)

2 teaspoons vanilla extract

2 cups heavy cream

INSTRUCTIONS

In one bowl add the softened cream cheese and using an electric mixer beat until nice and whipped. Add in the sweetener and vanilla and beat in. Set aside.

In another bowl add the heavy cream and beat on high speed until it’s a nice stiff, thick whipped cream. NOTE: I always use a chilled metal bowl for making whipped cream. I place a metal mixing bowl in the freezer for 10-20 minutes before beating my heavy cream, it helps it to set up quicker.

Add whipped cream to the cream cheese mixture and beat together until thoroughly blended together. Pour mixture into your prepared pie crust, and use a spatula to spread to edges.

Place the cheesecake in the fridge for a few hours to set up.

When you’re ready to serve set the cake out for 8-10 minutes this allows the butter in the crust to soften a bit for easier cutting and serving.

Visit The Low Carb Contessa on IG for more recipes @thelowcarbcontessa

4 Replies to “EASY NO-BAKE CHEESECAKE & NO-BAKE CRUST”

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