How to make a classic, but healthy, cheesecake! Top with your favorite topping such as fresh blueberries, strawberries, or raspberries.

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!

INGREDIENTS:

DIRECTIONS:

2 C. of raw pecans, 3 Tsp of melted Ghee
2 Tsp Vanilla (Madagascar) no extract
1 Tbls water, Pinch or two of cinnamon
3 Generous Tbls of Brown Swerve
Two 8oz containers of non dairy/vegan cream cheese
I used 2 and 1/2 containers of Violife cream cheese their 7.05oz
1 C. Kitehill unsweetened Almond Yogurt Almond Yogurt
1/2 plus 2Tsp of Raw Honey, 15 drops of clear stevia
2 Tbls fresh pressed lemon juice
2 Tsps Vanilla (Madagascar)

CRUST:
In a food processor combine

Raw pecans, melted Ghee
Vanilla (Madagascar) no extract
Water, Pinch or two of cinnamon
Brown Swerve

Blend until crumbles start to fall down the sides of the processor. Press blended ingredients into your pie plate and bake @ 250 for 10 to 20 min. (Watch closely!)

FILLING:

Put all ingredients in the food processor and blend until smooth. Pour into cooled Pie crust.

Non dairy/vegan cream cheese
Violife cream cheese their 7.05oz
Unsweetened Almond Yogurt Almond Yogurt
Raw Honey, 15 drops of clear stevia
Fresh pressed lemon juice
Vanilla (Madagascar)