The dessert you make the night before a dinner with friends so you don't have to think about it again — it waits quietly in the fridge while you handle everything else.

A walnut crust stands in for the usual graham cracker base, and the filling firms up simply by chilling.

Ingredients

  • 1½ cups walnuts, ground
  • 3 tbsp melted butter
  • 500g cream cheese, softened
  • ¾ cup heavy cream
  • ⅓ cup erythritol (or monkfruit)
  • 1 tsp vanilla extract

Steps

  • Mix the ground walnuts and butter, press into a pan.
  • Chill the crust 15 minutes.
  • Beat the cream cheese until smooth.
  • Add the cream, erythritol, and vanilla, whip until thick.
  • Pour over the crust, chill at least 4 hours.
Per serving1/8 recipe
Fat26 g
Protein7 g
Net carbs5 g
Calories282 kcal

Our tips

Take the cream cheese out of the fridge at least 30 minutes before starting — cold cream cheese gives a lumpy filling. Monkfruit swaps in for the erythritol 1:1; stevia works too, but can taste more bitter depending on the brand.