Ice Box Cheesecake
A no bake cheesecake with yummy nut crust.
1/4 cup butter
32 oz cream cheese
1 <span class="measurestring" title="cup, fluid (yields 2 cups whipped)">cup fluid</span> whipped cream
1 1/2 cups whole kernels ground almonds
4 oz splenda
Cream cheese should be softened, beaten till light and fluffy with mixer.
Add 2/3 cup of Splenda and blend in with cream cheese.
In a separate bowl whip cream until light and fluffy, volume should double.
Add whipped cream to cream cheese mixture, beat together until thoroughly mixed.
For crust, chop almonds (pecans or walnuts can be used as well) until texture is finer but still with small pieces of nut.
Add 1/4 cup of Splenda and the butter, melted.
Spread crust in 8" x 10" pan. Crust will be thin but small amount will hold the filling fine, spread cream cheese mixture.
Refrigerate for at least 2 hours.
in 1 serving of Ice Box Cheesecake.
, 11% carbs, 8% protein.
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