Servings: 8

If this is making your mouth water, then grab your bag of Virtue Sweetener and get started!  This recipe makes a lemony cheesecake topped with berry gelatin, all sitting atop a nutty, buttery crust.


1 1/2 cups almond meal or flour
2 tablespoons ground golden flaxseed
(Or substitute above two ingredients with
Wheat Belly All-Purpose Baking Mix)
4 tablespoons butter, melted
1/4 teaspoon
Virtue Sweetener

Cheesecake Layer:
8 ounces cream cheese, softened
1/2 cup sour cream
2 large eggs
2 teaspoons lemon extract
2 teaspoons vanilla extract
1 tablespoon
Virtue Sweetener

Gelatin Topping:
2 cups water, boiling
1 tablespoon unflavored gelatin
1 1/2 cups strawberries, chopped
1 tablespoon
Virtue Sweetener

Preheat oven to 350º F. Grease a 9-inch by 7-inch baking dish (or equivalent).

In medium bowl, combine almond meal/flour, flaxseed, butter, and sweetener and mix. Press mixture into bottom of greased baking dish. Bake for 15 minutes or until begins to lightly brown. Remove and cool.

Meanwhile, in another medium bowl, combine cream cheese, sour cream, eggs, lemon extract, vanilla extract, and sweetener. Blend using hand mixer or immersion blender until creamy. Pour mixture into baking dish. Bake for 30 minutes, remove and cool.

In small bowl, combine water, gelatin, strawberries, and sweetener and stir until gelatin and sweetener dissolved. Place in freezer for 20 minutes, then transfer onto top of cheesecake and spread evenly. Refrigerate for at least 4 hours before serving.

Strawberry Gelatin Cheesecake

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