I love this no bake recipe because it's easy AND my non-low carb friends can't tell it is made without sugar. The topping is a Wifezilla original and uses a very unique ingredient....CHIA SEEDS (yes, the stuff used on chia heads)! They are available at most hippy-infested health food stores and its gelling properties are very cool. It doesn't hurt that it is an excellent source of omega 3 fatty acids and taste much better than fish oil!
Low Carb Strawberry Cheese Cake
2 cups almond flour
2 tablespoons melted butter
2 packets of Splenda
Mix ingredients together and press in to the bottom of a large pie or cake pan coated with non-stick spray. Bake at 350 degrees until crust turns light brown. Allow to cool before adding cheese cake filling.
12 large frozen strawberries
3 tablespoons chia seeds
2 packets of splenda
1 packet of equal
Place in a bowl and allow frozen strawberries to partially thaw. Slice strawberries and add sweetener. Add chia seeds and stir. Allow strawberries to completely thaw. The chia seeds will absorb the strawberry juice and turn into a gel. Add more seeds if the topping appears to be a bit runny. If it looks too thick, add a few more strawberries.
2 8oz packets of cream cheese
3/4 cup heavy cream
1/4 cup Da Vinci Sugar-Free Simple Syrup or other low carb sweetener to taste
2 tsp vanilla
2 tsp lemon juice
Using a mixer, whip the cream cheese, vanilla and lemon juice together. In a seperate CHILLED bowl, whip the cream until it forms stiff peaks. Gently fold the whipped cream and cream cheese together and spread over the crust.
Cover the cheese cake with the strawberry/chia topping and refrigerate for at least 1 hour. Serve to sugar junkies but don't tell then it is sugar free. As they take their last bite, THEN tell them. It is hilarious watching them trying to shout "NO WAY" with a mouth full of cheese cake. As they are coughing tell them there are chia seeds in the topping. "Like the stuff on the CHIA HEADS?" ::cough::sputter:::