This easy no-bake keto cranberry cheesecake has the sweetest topping made with fresh cranberries. It's the perfect holiday pie.
Mix all of the ingredients for the crust in a bowl, and press firmly into the bottom of a well-greased 9-inch springform pan.
Blend the cream cheese and ⅓ C. Swerve in a mixing bowl until smooth.
Add in the heavy whipping cream and vanilla, and blend on high until smooth and fluffy.
Spread the filling over the crust in the springform pan, and chill for at least 4 hours.
In a saucepan over medium heat, mix all of the topping ingredients except the vanilla. Simmer for 10-15 minutes until the mixture has thickened and the berries have burst open.
Let the topping mixture cool.
Spread the topping over the cheesecake, and chill for another hour before serving.
Calories: 445 Per Serving
Net Carbs: 5 Net Carbs Per Serving