No-Bake Berry Cheesecake
1 c. almond flour
1/2 c. chopped pecans
2 tbsp. unsweetened cocoa powder
1/4 c. pure cane sugar
pinch fine-grain sea salt
6 tbsp. unsalted butter, melted
1 c. heavy whipping cream, chilled
8 oz. cream cheese, softened to room-temperature
1 c. confectioners (powdered) sugar, sifted
1 tsp. pure vanilla extract
3/4 c. fresh strawberries, hulled and sliced
1/2 c. fresh blueberries
1/2 c. fresh raspberries
Line the bottom of a 9-inch round fluted tart pan (with removable bottom) with parchment paper. Lightly grease the parchment and edges with butter.
In a food processor, pulse together the almond flour, pecans, cocoa, sugar, and salt until a coarse meal forms. Add the melted butter, and pulse again until the mixture resembles a moist crumb that will hold together when pinched between two fingers.
Spoon the crumbs into the prepared tart pan, and press into an even layer along the bottom and sides. Place in the freezer to chill for at least 15 minutes.
Add the cold cream to a (chilled) mixing bowl. Using a stand-up or hand-mixer, and starting on low speed, and gradually increasing, beat the cream until soft, fluffy peaks form. Set aside.
In another large mixing bowl, beat together the cream cheese and sugar until smooth and creamy. Use a spatula to gently fold the whipped cream into the cream cheese mixture. Stir in the vanilla.
Spoon the cheesecake filling into the chilled crust, smoothing the top into an even layer with a spatula. Top with the mixed berries. Chill until ready to serve.