No Bake Caramel Pecan Cheesecake

Crust

Ingredients:

• 1 cup almond flour

• 1/2 cup pecans, chopped 

• 1/2 cup sweetener

• 5 tbsp melted butter 

Filling

Ingredients:

• 16 oz softened cream cheese

• 1 cup heavy cream

• 1 tsp vanilla extract

• 2 tsp lemon juice

• 1 cup powdered sweetener

Caramel Sauce

Ingredients:

• ¼ cup butter

• ¼ cup sweetener

• ½ cup cream, heavy or whipping

Toppings

Ingredients:

• 1 ½ cups roughly chopped pecans

• ¼ cup caramel sauce 

• Pinch of salt

Directions:

1. Start with your crust. In a large mixing bowl, add your melted butter, almond flour, chopped pecans and sweetener and mix. Your mixture should resemble wet sand.

2. Press your crust into the pan and spread into a thin layer. Set in the fridge while we prepare the other components. 

3. Now, let’s work on your filling. Add your cream cheese in a large bowl and beat until smooth and creamy.

4. Add your powdered sweetener, vanilla extract and lemon juice and stir until combined. Make sure you scrape the bottom of the bowl  

5. In a separate bowl, add your heavy cream and whisk until stiff peaks. Fold this into your cream cheese mixture until smooth

6. Spread cheesecake filling over your crust and now let’s make your caramel pecan topping

7. In a small saucepan, let’s make our caramel. Add your sweetener and cook until it has a light caramel color, then add your butter and heavy cream until the caramel has thickened up. This process takes 5 minutes!

8. Mix in your toasted pecans with the caramel sauce and salt until the pecans are evenly covered.

9. Add the pecan topping on top of the cheesecake.

10. Place in the fridge to firm for at least 3 hours, it tastes better the longer it sets! 

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