Sugar Free Raspberry Caramel Cheesecake
One last Sugar Free Saturday to wrap up May! This week we are using all of our Sukrin favorites and whipping up a Sugar Free Raspberry Caramel Cheesecake in a cup! Grab your Sukrin:1, Sukrin Icing and our brand new Sukrin Caramel Syrup and get cooking!
2 tablespoons Sukrin:1
7oz cream cheese
2 ½ tablespoons Sukrin Icing
1 teaspoon vanilla
½ cup heavy cream
2 handfuls of nuts
Boil raspberries and Sukrin:1 for 5 minutes.
Drain through a sieve- keep the liquid you will need it later, the pulp can be used on yogurt or as jam.
Whip cream cheese with Sukrin Icing.
Add vanilla and the raspberry liquid and whip.
Add heavy cream and whip well.
Refrigerate until cool.
Chop and toast the nuts.
In a glass layer the nuts, Sukrin Caramel Syrup and cheesecake.
Refrigerate until ready to serve.