Low Carb Lemon Cheesecake

This is a quickie no-bake-cheesecake to make.  It's light and fluffy and screams of spring.   I actually made my own sugar free whipped topping, and even still the whole thing took less than 30 minutes to whip together.  I made it a day ahead of time to serve a group of friends coming over for coffee and dessert the following evening.

Crust:
1 1/2 c. almonds
1/4 c. vanilla whey protein powder
1/4 c. butter, melted

Cheesecake:
16 oz. light cream cheese
1/2 c. Ideal sweetener, Splenda, or Truvia (slightly less amount if you use Truvia)
6 oz. light lemon jello
1 c. boiling water
2 1/2 c. sugar free cool whip
raspberries



Crust:
Preheat oven to 350.  Using a food processor with the S-blade, grind the almonds until they have a consistency of cornmeal. Add the protein powder and butter;  pulse to combine well.  Turn out into a pie plate or a spring form pan that you've sprayed with nonstick cooking spray and press firmly and evenly into place, building up on the sides.  Bake for 12 - 15 minutes or until edges are starting to brown lightly.  Remove from oven and let cool.

Cheesecake:
While the crust is baking, mix together cream cheese and sweetener.  Set aside.  Combine jello and boiling water.  Stir until dissolved and let cool.  When Jello has cooled, add cream cheese mixture.  Mix very well.  Stir in Cool Whip.  Pour into cooled crust.  Let cool for at least 2 hours prior to serving.  Top with raspberries.