My Cheesecake Pie

 

Ingredients

Crust:

1 cup graham cracker crumbs
¼ cup granulated Swerve
3 tbsp unsalted butter, melted

or you can purchase a premade nut crust (2)

Filling:

1 packet (2 ½ tsp) E.D.SMITH® Knox® gelatine
¼ cup cold water
1 ½ cups cold whipping cream
2 (8oz) packages cream cheese, at room temperature (1 lb)
½ cup confectioners swerve 
1 ½ tsp pure vanilla extract
¼ tsp salt

Optional Toppings:

Pie filling, fresh berries, whipped cream or any other of your favourite cheese cake toppings 

1. Spray a silicone muffin tin with non stick cooking spray or line a muffin tray with large liners.

2. In a medium bowl, stir together graham cracker crumbs and sugar. Pour in melted butter and stir with a fork until no dry crumbs remain. Place one heaping tablespoon of crumbs into the bottom of each muffin cup and press into the bottom using a small straight sided glass. Or you can use a prepared nut crust pie shell.

3. Place ¼ cup cold water in a small microwave safe bowl and sprinkle with gelatine, let stand 1 minute. Microwave for 20 seconds on high and stir until gelatine is completely dissolved.

4. Using a handheld or stand mixer fitted with a whisk attachment, whip cream until stiff peaks form when beaters are lifted. In a separate bowl beat softened cream cheese until smooth and fluffy, 2 minutes. Scrape down the sides of the bowl with a rubber spatula and add gelatine mixture to the cream cheese along with the icing sugar, vanilla and salt.  Continue beating until well combined, 2-3 minutes. Fold in whipped cream until well combined.   

5. Divide filling evenly over prepared graham cups and chill in refrigerator until set, 3 hours. Remove cakes from molds and top with fresh fruit or your choice of pie filling. I suggest Cherry, raspberry, strawberry rhubarb blueberry or lemon. This time I did jar of peaches for a fresh lightweight dessert. Or you can take and use 2 nut crusts premade and add your filling to them. Let sit for a hour in refrigerator.