No Bake Sugar Free Cheesecake

Place all the dry base ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb.

Grease a 7 inch non-stick loose bottom baking tin with a little melted butter.

Press the base mix into the bottom and smooth with the back of the spoon to get the edges nice and neat.

In a clean mixing bowl, add the cream cheese, powdered erythritol, lemon juice and vanilla. Mix with an electric mixer to combine, about 1 minute. Taste and adjust the sweetness to your palate with optional liquid stevia.

In a separate bowl, whip the cream until thick (but don’t over whisk so it goes super stiff).

Fold the cream through the cream cheese with a spatula to combine.

Spoon the filling on top of the base and smooth the top off with a silicone spatula.

Place in the fridge to fully set, about 6 - 8 hours, or overnight. Alternatively, place in the freezer until set. I actually left mine in the fridge overnight, then popped it in the freezer for 30 minutes. This way it was nice and firm for slicing, but not frozen.

Add 3/4 cup heavy cream to a mixing bowl and whisk using an electric whisk until thick, but still soft, not super stiff.

Remove the cheesecake from the tin and top with whipped cream, smoothing with a spatula for pillowy ripples and top with sliced strawberries and raspberries. Option to dust with a little powdered erythritol.