Paleo (no-bake) Cherry Cheesecake
1/2 C. whole raw almonds or pecans
1/4 C. almond flour
1 T. honey
2 T. butter, melted
1/2 C. heavy whipping cream
1 (8 oz.) pkg. cream cheese
1/4 C. plain full-fat Greek style yogurt
2 pinches pure stevia extract or 2 Truvia packets
1 T. honey, or more to taste
1 t. vanilla
1 (12 oz) pkg. frozen pitted stemmed black cherries
2 T. water
2 t. arrowroot or cornstarch
dash stevia or sprinkle Truvia
To make the crust: Put the almonds in a food processor and process until finely chopped. Add almond flour and salt and process until powdery. Add in the honey and butter and mix. Press into a greased 8x8 baking dish and stick in the freezer while you make the filling.
To make the filling: Whip the cream with a hand mixer until stiff. Set aside. In another bowl, beat the cream cheese until soft, then beat in the whipped cream on medium speed. Add the stevia and honey and vanilla and beat until combined. Spread onto crust and place in refridgerator while you make the topping.
To make to topping: Heat the cherries in a saucepan with the water, stirring often, until simmering. Continue to simmer and stir until the cherries are soft and starting to break apart. Make a slurry of a bit of the cherry juices with the arrowroot and stir it in, simmering until thickened. Remove from heat and stir in stevia. Place in another container and chill 30 minutes. Spread topping on cheesecake and chill until serving.
Makes 1 8x8 cheesecake.