Sugar-free Nectarine Cherry Cheesecake
1 hr 25 min.
Cheesecake provides plenty of healthy fats and calcium, which is important for teeth and bone strength. Additionally, the nectarines and cherries provide a lot of antioxidants, fiber, and vitamins.
You can use peaches instead of nectarines and even substitute blueberries or raspberries for cherries!
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- For the crust
- 2 cups sugar-free biscuit crumbs (cookie)
- ½ cup butter (melted)
- 0.333 cup coconut sugar
- ¼ cup finely chopped almonds
- For the filling
- 2 cups cream cheese
- 4 eggs
- 1 tsp vanilla extract
- ¼ tsp Almond extract
- ½ cup coconut sugar
- 2 Tbsps all-purpose flour
- ¼ tsp salt
- For the topping
- 1 oz peach or cherry sugar-free gelatin
- 1 ¾ cups boiling water
- 2 Nectarine (thinly sliced)
- ½ cup Cherries (pitted & halved)
Heat the oven to 350°F. Grease a deep 9" springform tin.
For the crust: mix together the crumbs, butter, sugar, and almonds. Press over the base and sides of the tin and chill.
For the filling: beat the cream cheese until smooth. Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla and almond extract.
Mix together the sugar, flour and salt and beat into the cream cheese mixture.
Pour into the tin and bake for 35- 40 minutes, until firm. Cool in the tin, then chill until cold.
For the topping: dissolve the jelly crystals in the boiling water and set aside to cool and thicken, but not set.
Arrange the nectarines and cherries on the cake, as in the photo. Carefully spoon the jelly over the top and chill until set before removing from the tin.