Low-Carb No Bake Cheesecake Bars

Step 1If you don't have roasted/toasted nuts, you'll need to briefly bake raw nuts. This will enhance their flavor. To do that, preheat the oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and place raw nuts on a baking tray in a single layer. Bake 8 to 10 mins until the nuts are golden, crisp and fragrant. To make the base, add the warm nuts to a food processor and process until finely chopped.
Note: You can use any nuts of choice. go easy on pistachios and cashews as they are relatively high in carbs.

Step 2Add butter, sweetener and pulse until it comes together.

Step 3Press into a lined slice tin (you can use any tin, such as 13 x 8 inch/ 33 x 23 cm, just make sure it's deep enough to fit the filling). Place in the fridge while you make the cheesecake layer.

Step 4To make the cheesecake layer, add all ingredients to a bowl and use a hand or stand mixer to beat until smooth and creamy.

Step 5Spread over the nut layer and use a spatula to spread evenly. Refrigerate at least 3 hours before serving.

Step 6Serve topped with berries (optional). Store in a sealed container in the fridge up to 5 days.