Chocolate Swirl No Bake Cheesecake Recipe

DIRECTIONS

Use Swerve brand sweetener instead of pure erythritol if desired.  1 packet of gelatin is about 1 tbsp.  Use 1-2 tsp liquid stevia.  Lily's brand of chocolate chips are recommended as they are sweetened with erythritol and stevia.

1. In a food processor process the coconut, almond meal, cocoa powder, erythritol, salt and butter until crumbly.  Press into an 8-inch spring form pan to cover the bottom and up at least an inch on the sides.  Place in the freezer until ready to fill.
2. Bloom the gelatin by sprinkling onto the 1/2 cup of water.  Allow to sit for one minute then place in the microwave and gently heat for 30 seconds, stir to fully melt the gelain (do not over heat!).  Set aside to cool.
3. Beat the softened cream cheese with vanilla, salt and stevia.  (You will need about 1 tsp of liquid stevia.  Add less, taste and then add more a few drops at a time to test for desired sweetness.  Alternatively, add 1/2 cup of the erythritol or Swerve.)  Continue to blend until uniform then blend in the warm gelatin and water mixture and 1 cup heavy cream.  Be sure the mixture is uniform and then equally divide into two bowls.
4. Heat 1/4 cup cream in the microwave for 1 minute or up to 2 until just before it begins to boil.  This can also be done on the stove top.  Place chocolate chips into a bowl and pour over and allow to sit for 1-2 minutes then whisk until completely melted.  Add to one of the reserved bowls.
5. Pour the vanilla cheesecake batter into the pan with the crust.  Next pour the chocolate batter in a swirl pattern starting in the center and working outwards over the vanilla batter.
6. Place the cheesecake into the refrigerator and allow to set up for at least 3 hours.  Remove from spring form pan and enjoy.  This recipe freezes very well - in the unlikely event you have leftovers.