No Bake Raspberry Lemon Cheesecake (Low Carb)

Ingredients

• [Cheesecake Layer] 3 cup Raspberries
• [Cheesecake Layer] 1/2 cup Water
• [Cheesecake Layer] 2 tbsp Gelatin
• [Cheesecake Layer] 2/3 cup Boiling Water
• [Cheesecake Layer] 16 oz Cream Cheese, room temperature
• [Cheesecake Layer] 1/2 cup Sour Cream
• [Cheesecake Layer] 3/4 cup Heavy Cream
• [Cheesecake Layer] 3 tbsp Lemon Juice
• [Cheesecake Layer] 1 tsp Stevia
• [Cheesecake Layer] 1 medium Lemon Zest
• [Crust] 1/2 cup Almond Flour
• [Crust] 1/4 cup Walnuts
• [Crust] 2 tbsp Pistachios
• [Crust] 2 tbsp Butter
• [Crust] 2 tsp Cinnamon
• [Crust] 1/2 tsp Stevia

Instructions

1. Make sure butter is room temperature. Place all the crust ingredients into a food processor and process about 20 seconds.
2. Press the dough with your hands into a 9 inch springform pan. Spread out evenly to form the crust.
3. Add the gelatin and boiling water into a bowl and stir until gelatin is dissolved.
4. Add the raspberries to a pot with the water and bring to a boil. Crush the berries with a fork and then add the gelatin to the pot. Remove from the heat and set aside.
5. In a large bowl, whip the cream cheese and sour cream together. Continue to beat while adding the lemon juice, stevia, and heavy cream.
6. Add in half of the berries mixture along with the zest of a lemon. Beat until smooth and it becomes a pink color.
7. Pour the batter over the crust and smooth it out with a spatula.
8. Place in fridge for an hour. After an hour pour the rest of the berries over the cheesecake. Place in the fridge for another 3 hours. Cheesecake is ready when completely set.