This no-bake cheesecake goes together really fast! It is very creamy, rich, and delightful with strawberries or fresh cherries if you have them. I buy my large canister of Emerald Cocoa Almonds at Sam’s, but you may be fortunate enough to find them at your local grocery store. These nuts crushed up make a delightful bottom crust and top coating for this no-bake dessert. This cheesecake is not acceptable until the nuts rung of the Atkins OWL ladder. If you have it on hand, and you’re of a mind, a splash (1-2T.) of Amaretto or Kirschwasser would enhance this dessert greatly.

INGREDIENTS:

½ c. (2 oz) Emerald roasted cocoa almonds
24 oz. cream cheese, softened
1 c. heavy (whipping) cream
50 drops liquid sweetener (small bottle EZsweetz), or 2 c. sugar equivalent
½ c. water
1 envelope Knox unflavored gelatin
1½ tsp. almond extract
2 T. almond butter

DIRECTIONS: Process or crush cocoa almonds until evenly crumbly. Spread all but 1 T. (for topping) onto the bottom of a pie plate as evenly as possible. Place softened cream cheese into large mixing bowl and whip until smooth. Set aside for a moment. Place water in a small saucepan, sprinkle gelatin over the water and heat on medium heat until gelatin is completely dissolved. Pour gelatin over softened cream cheese and whip with hand mixer until creamy. Add in almond extract and almond butter and whip another couple seconds until well blended. In a separate bowl, whip whipping cream until thick. Gently fold that whipped cream into the cream cheese mixture. Now gently dip up the filling mixture and gently place atop the crumb bottom crust. Try not to disturb the crumbs any more than is absolutely necessary. Smooth the top or the cheesecake with a rubber spatula or spoon. Sprinkle the reserved tablespoon of crushed cocoa almonds over the top and chill for 3-4 hours. Cut into 8 pieces and serve with or without cherries or strawberries for garnish.

NUTRITIONAL INFO: Makes 8 servings, each contains:

412.6 calories
38.7 g fat
6.0 g carbs, .9 g fat, 5.1 g NET CARBS
12.4 g protein
296 mg sodium
245 mg potassium
48.6% RDA Vitamin A, 19% B12, 21% E, 14.5% copper, 20% iron, 20% phosphorous and 22% riboflavin

Thank you, Peggy! I have already printed it and put it into my big binder cookbook. Incidentally, most of the recipes in that binder are from your website. Again, THANK YOU!

This looks so fantastic! I love those cocoa almonds

I just recently discovered them, Deciduous. I think they have an interesting roasted taste and they made a real good crust for this.

Glad you are enjoying my recipes, Pollyanna.

DH ate a slice when he got home from Austin last night and really liked this a LOT! He said it was the best no-bake cheesecake I'd made in ages, and he doesn't usually get too excited about low-carb desserts.