Raspberry No Bake Cheesecake (low carb)

Ingredients:

• 3/4 cup pecans raw
• 3/4 cup walnuts raw
• 1 Tablespoon Swerve sweetener
• 1/2 teaspoon cinnamon
• 6 oz cream cheese softened
• 1 1/2 cup heavy whipping cream
• 1/2 cup Swerve sweetener
• 1 teaspoon vanilla
• 1 cup raspberries
• 3 Tablespoons Torani Sugar Free Red Raspberry syrup

Directions:

1. For the crust : Add your nuts, 1 T of Swerve, and cinnamon to a food processor and pulse until the nuts become sticky when you press on them. Take them out and evenly divide them among 6 ramekins or bowls.
2. For the cream cheese filling: In a mixer, whip the cream cheese and Swerve until nice and creamy. Add your cream and vanilla and whip until nice and fluffy. Divid into 6 portions and add to your ramekins.
3. For the topping : Add berries and 2 Tablespoons of water to a pan and heat on medium high. Once the berries soften, mash them with a fork. Add your Torani syrup and mix well. Let cool and then every distribute on all of the ramekins.
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