Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups almond flour
  • 1/3 cup salted butter (melted)
  • 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
  • 3 tbsp almond butter
  • 2 tbsp gelatin
  • 8 oz cream cheese (softened)
  • 1 cup cottage cheese
  • 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
  • 1/4 cup sour cream
  • 1/2 tsp vanilla
  • 2 cups blackberries (pureed and strained (thawed frozen blackberries work great))
  • optional: fresh blackberries, to garnish

Instruction

  • Prepare the no-bake crust by mixing the crust ingredients until they are well combined. This is easiest in a food processor. Press into the bottom and up the sides of a standard pie plate.
  • Bloom the gelatin by sprinkling it over 1/4 cup of cold water. Let is sit for 5 minutes. Then mix in 1/4 cup very hot water. Stir until is dissolved
  • Process the cream cheese, cottage cheese, and sweetener in a food processor until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed.
  • Add in half of the gelatin mixture (strain through a mesh sieve if there are any lumps). Mix well. Pour about half of the filling into the prepared crust.
  • Add the blackberry puree and the rest of the gelatin to the remaining cheesecake filling. Mix well. Pour on top of the plain cheesecake. Spread evenly. Swirl if desired.
  • Refrigerate at least 2-3 hours to set. Top with additional berries just before serving, if desired.