Description
Heaven on Earth Cake is a delightful dessert that combines layers of angel food cake, sweet cherries, creamy pudding, and whipped topping. This no-bake, refreshing treat is perfect for any occasion, offering a light and fluffy texture with a burst of fruity flavor
Ingredients
Blueberry Topping:
2 cups fresh Oregon blueberries, divided
⅓ cup allulose or BochaSweet
¼ cup water
2 teaspoons lemon zest
½ teaspoon glucomannan or xanthan gum
Crust:
1 ¼ cups pecan flour (can sub almond flour)
½ cup chopped pecans
¼ cup powdered Swerve Sweetener
¼ teaspoon salt
¼ cup butter, melted
Filling:
12 ounces cream cheese, softened
¾ cup powdered Swerve Sweetener
1 ¼ cups heavy whipping cream, divided
¾ teaspoon vanilla extract
Instructions
Blueberry Topping:
Combine 1 ½ cups of blueberries, sweetener, and water in a saucepan over medium heat. Bring to a boil, then simmer until berries are soft, about 7 minutes.
Remove from heat. Add remaining blueberries and lemon zest. Sprinkle glucomannan overtop and whisk. Let cool.
Crust:
Preheat oven to 325°F. Grease a 9×9 inch baking pan.
Mix pecan flour, chopped pecans, sweetener, and salt in a bowl. Stir in melted butter until dough clumps.
Press into pan and bake for 15-18 minutes until edges are browned. Cool completely.
Filling:
Beat cream cheese with sweetener until smooth. Incorporate ¼ cup whipping cream to lighten.
In a separate bowl, whip remaining cream with vanilla until stiff peaks form.
Fold whipped cream into cream cheese mixture. Spread over cooled crust.
Top with blueberry mixture. Refrigerate 3 hours to set.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 230
- Sugar: 22g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg