Keto Cherry Pecan Cheesecake Lush 

Byzitouni

🛒 What You’ll Need🍒

For the Pecan Crust:

  • 2 cups Pecans, finely chopped or pulsed into crumbs 🥜
  • 4 tbsp Unsalted butter, melted 🧈
  • 2 tbsp Powdered erythritol or monk fruit sweetener ☁️

For the Cheesecake & Lush Layers:

  • 16 oz Cream cheese, softened 🥛
  • 1 cup Powdered erythritol or monk fruit sweetener ☁️
  • 1 tsp Vanilla extract 🍦
  • 2 cups Sugar-free whipped topping or stiffly whipped heavy cream ☁️
  • 1 ½ cups Fresh or frozen pitted cherries (unsweetened) 🍒
  • Extra chopped pecans for that perfect top crunch! 🥜💎

👩‍🍳 Instructions

  1. The Nutty Base: In a bowl, mix the chopped pecans, melted butter, and sweetener. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form a crust as seen in the photo! 🥧📐🥜
  2. The Big Chill: Place the crust in the refrigerator to set while you prepare the filling. ⏲️❄️
  3. Cheesecake Magic: In a large bowl, beat the softened cream cheese with the sweetener and vanilla until light and fluffy. 🥣🌪️🥛
  4. The Fluff Factor: Gently fold in half of the whipped topping. Spread this creamy layer evenly over your chilled pecan crust. ☁️🤝📏
  5. Cherry Topping: Layer your pitted cherries over the cheesecake filling as seen in the photo! 🍒👑
  6. Top it Off: Spread the remaining whipped topping over the cherries. Sprinkle with extra chopped pecans for that beautiful finish! 🥜✨💎
  7. Set & Serve: Refrigerate for at least 4 hours (or overnight) to allow the layers to set perfectly. Slice into squares and enjoy the “lush” life! 🍽️😋🧤✨

🔥 Pro Tips:

  • The “Cherry” Secret: If using frozen cherries, make sure to drain them well after thawing so they don’t water down your beautiful white layers! 🍒🛡️💎
  • Perfect Slices: For those clean, restaurant-style squares as seen in the photo, wipe your knife clean between every single cut! 🔪🧼🎯

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