Berry Mousse Cheesecake with Fruit Glaze (Sugar Free)

Crust:
½ cup almond flour
½ cup chopped walnuts
1 Tbs golden monkfruit or Sukrin Gold
¼ tsp cinnamon
2 Tbs butter, melted
1 tsp vanilla extract

Filling:
3 (8 oz) packages cream cheese, at room temperature
1 cup sour cream
1 Tbs vanilla extract
1 cup powdered erythritol
¾ tsp liquid stevia
½ cup water
3 (1 oz) packages unflavored gelatin, divided
1 quart (4 cups) whole strawberries, hulled
1 pint (1 ½ cups) fresh raspberries
1 cup heavy cream

Fruit Glaze Topping:
1 pint (1 ½ cups) fresh raspberries
½ cup water
3 Tbs granular erythritol
¼ tsp liquid stevia

Garnish:
1 cup heavy cream
1 Tbs cream cheese, at room temperature
½ tsp vanilla extract
5 drops liquid stevia
Whole raspberries and blackberries, for garnish

Crust:
Preheat oven to 350°F. Place almond flour, walnuts, sweetener, and cinnamon in a food processor; pulse until finely ground. Add butter and vanilla; pulse until combined. Lightly spray 9” springform pan with baking spray (I like coconut oil spray for this). Press crust mixture onto bottom of pan. Bake for 10 minutes. Cool completely.

Filling:
In a large mixing bowl, beat cream cheese until smooth. Add sour cream, vanilla, erythritol, and stevia and beat again until smooth. Set aside.

Remove 1 tsp gelatin from one of the packages and set aside to use in the glaze later. Place water in a microwave safe bowl; heat for 30 seconds. Slowly stir remaining gelatin into the water. Let sit for 5 minutes. Microwave for an additional 15 seconds, or until gelatin has completely dissolved.

Place strawberries and 1 pint raspberries in a food processor or blender. Blend at high speed until pureed. Add gelatin/water mixture to berries and pulse to mix. Add fruit mixture to cream cheese mixture and beat until smooth. Taste mixture and add additional sweetener, if needed.

In a separate mixing bowl, whip 1 cup cream until stiff peaks form. Fold into filling.

For a smoother cheesecake edge, place an acetate strip around the inside edge of your springform pan. Pour mousse mixture over cooled crust in the springform pan. Refrigerate for at least 4-6 hours or until firm. (Glaze topping can be added when top is set, about 1 hour)

Fruit Glaze Topping:
Combine 1 pint raspberries and ½ cup water in a food processor. Blend until smooth. Strain seeds out through a fine mesh strainer. Place fruit puree in a small saucepan. Sprinkle reserved 1 tsp gelatin over fruit puree in saucepan; let soften (without heat) for 2 minutes.

Add sweeteners to the fruit puree in the small saucepan. Heat over medium heat until mixture comes to a boil; boil one minute. Remove from heat and let mixture cool to room temperature. Taste glaze and add additional stevia (1-2 drops at a time), if additional sweetness is needed.

Pour glaze over cheesecake (cheesecake top needs to be set before pouring on the glaze, but the center doesn’t need to be completely firm). Continue to chill until entire cheesecake is set and firm, about 4-6 hours total.

Garnish:
Combine cream, cream cheese, vanilla, and stevia in a mixing bowl and beat until stiff peaks form. Pipe onto top of chilled cheesecake and garnish with fresh berries.

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