Low-Carb No Bake Cherry Cheesecake

Step 1(Check the recipe intro for nut-free, vegetarian and dairy-free options.) To make the cheesecake base, place the almond flour, coconut, collagen powder, butter and 2 tbsp powdered sweetener into a bowl.

Step 2Using a fork or your hands, mix the ingredients until the mixture resembles raw cookie dough.

Step 3Press the dough into a lined baking tray or any container. Make sure the parchment is long enough to grab once the cake is set. I used a square 20 x 20 cm (8 x 8 inch) silicon baking dish lined with a piece of parchment paper which is perfect for slicing into 16 even servings. Place in the fridge while you make the cheesecake layer.

Step 4In a saucepan heat the Low-Carb Amarenata Cherry Sauce (if you need to make this sauce, it will take an extra 45 minutes).

Step 5Sprinkle the gelatin in a bowl filled with 4 tbsp filtered water and let it soak. Once soaked, place in the hot cherry sauce and take off the heat. Stir until the gelatin is fully dissolved.

Step 6Place the saucepan in a bowl filled with ice water to cool it down to room temperature before using it to make the cheesecake layer.

Step 7Place the heavy whipping cream, cream cheese and the remaining powdered sweetener in a bowl.

Step 8Using a hand mixer, process the mixture until it creates stiff peaks. Add the prepared cherry sauce.

Step 9Process on low speed until well combined or use a spatula to fold in.

Step 10Remove the cheesecake base from the fridge and add the cherry cheesecake topping.

Step 11Spread evenly with a spatula. Place in the fridge until set, for at least 2 hours or overnight for a firmer set.

Step 12Once set, run a sharp knife around the edges to release. Grab the parchment and remove from the dish. Slice and serve.

Step 13Store in the fridge in a container (loosely covered or sealed) for up to 5 days or freeze for up to 2 weeks.