This winter, I started hankering for a cheesecake. I have a really good NY-Style Cheesecake recipe already, but let’s be real, making cheesecakes is kind of a pain in the ass. You’ve got to cook them really carefully, you’ve got to break out the springform pan, and then those bitches gotta cool off in the oven for foreeeeever before you can even throw them in the fridge. I wanted a cheesecake and I wanted it right then! So I decided to try my hand at something I’d considered blasphemous before: a no-bake cheesecake. They’re never as good, right?
But they’re easy, and that’s the key. I modified my Cheesecake Fluff recipe a bit, to be more dense and less… fluffy… and decided I wanted a fruity cheesecake. So instead of flavoring with Torani syrups, like I do with the Fluff, I started mixing in a box of sugar free jello. Finally, I chucked the whole damn box in and it basically turned out perfectly.
The first time I made it, I didn’t let the pie crust cool off appropriately and the filling kind of melted a bit. Don’t do that. Throw the crust in the fridge and let it cool off for as long as you can stand before filling it up.
At any rate, the pie hit the spot. And by that, I mean I ate the whole. damn. pie. That turned out to be my breakfast, lunch & dinner for the day. I was like, “Son of a bitch. I just ate a whole damn pie. Welp, I’ll be seeing about 5 lbs on the scale in the morning.” Except you know what happened? I LOST TWO POUNDS OVER NIGHT BECAUSE THIS PIE IS A DAMN MIRACLE.
Thus the name, Miracle Pie.
For the crust:
- 1 cup almond flour – use the super fine blanched stuff if you can find it, it turns out like a sugar cookie!
- 1/3 cup erythritol
- half a stick of butter
For the filling:
- one block of cream cheese, softened
- one package of sugar free jello (this was .3oz, 4 servings size)
- 1 cup heavy cream
- 1/2 cup sour cream
Preheat your oven to 350.
Microwave half a stick of butter for a few seconds to melt it. Add almond flour and erythritol, mix together.
Don’t let your evil little kitten “help.”
Lube up a pie pan (I used Pam) and pat the mixture out into it. Stab it repeatedly with a fork, or else it will adhere to the bottom of the pan, no matter how much oil you used.
Bake for about 10 minutes, or until the edges turn golden brown and it looks, well, done.
Anyway, while it’s baking, dump everything else into a bowl and whip until it forms stiff peaks. Use whatever flavor of jello you like. I’ve made strawberry, cherry, orange, raspberry… the options are limitless. Or well, limited by what flavors of jello you can find. I bet key lime pie and lemon would be really good, if you liked those flavors. I don’t, so I haven’t tried it. My favorites are the orange (dreamsicle!!) and strawberry.
Then take that glorious, luridly-colored filling and dump that shit into your pie crust. Just dump it all in there.
Smooth it out with a butter knife or a spatula, whatever.
Voila!!! Technically, your Miracle Pie is done at this point. I ain’t even mad if you eat some of it (I do). But it turns out even better if you let it set in the fridge for about an hour. It gets denser and more delicious.
Now I hate having to add a disclaimer here, but it seems like I always get comments on how my calories and carbs and shit are off. I have a very scientific approach to determining the nutritional values of my recipes: I upload ingredients into MyFitnessPal and roll with it. As you can tell, I used Neufchatel instead of full fat cream cheese, and my Kroger Natural sour cream has less carbs than most other sour creams I’ve found, etc etc. So YMMV based on what exact ingredients you use. Please do not feel like you need to reprimand me for “being irresponsible” (actual comment I deleted, cuz ain’t nobody got time for that) and “spreading false information.” I’m not a nutritionist or a doctor, always double-check what you put into your own mouth, ok?
According to MFP, one serving done the way I make it 236 calories, 31 grams of fat, 6 grams of protein and 5 net carbs. Not too hard to fit into your daily macros!
As always, if you enjoyed this recipe, would you pretty please consider liking my Facebook page? You could also follow me on Instagram. And I love comments here – let me know how you like a recipe, and/or how you tweak it to make it your own!
(As a disclaimer, the product links are linked to my Amazon Affiliate account. I’ve never used this before but I’m going to give it a shot and see how well it works. In theory, I should get a small kickback if you purchase the product through that link. Product costs are not increased for you, just Amazon gives me a tiny percent of the profit for sending you their way. Maybe I’ll get rich and can retire from this life of crime.)