Sugar Cookie Crust

1.   Make a full Keto Sugar Cookie Recipe: Roll into a 1 cm (1/4 inch) thick sheet and bake according to the directions. Place upside down onto cooling rack. Peel the parchment paper and let cool completely until the cookie has dried out

2.   Break cookie sheet into small chunks and pulse in a food processor, or put into a zip lock plastic bag and, using a mallet, crush the cookie into crumbs. Weigh out 2 batches of 200 g (7 oz) each

3.   Color the Crumbs: Red – Begin by melting one batch of butter and adding the red gel food color to the melted butter, stir and let the color combine with the butter

4.   Pour the red butter into one of the two bowls of crumbs and stir until the crumbs are uniformly red. If the red seems to be to light, add a bit more gel color to the crumbs and mix well

5.   Green: Repeat the same step to color the second batch of cookie crumbs with the green gel color

6.   Line the bottom of a 20 cm (8 inch) springform pan with parchment paper

7.   Pour the red cookie crumbs onto the bottom of the springform pan and distribute evenly over the bottom. Using the back of a small measuring cup or the back of a spoon, firmly press down on the crumbs, especially along the outer edge

8.   Using a sharp, pointy knife, cut about 1 cm (1/4 inch) away of the red bottom crust from the perimeter, and remove the cut border. Set the removed red crumbs aside for later use

9.   Now taking small handfuls of the green crumbs, fill in the bottom where you removed the red crumbs. Press the green crumbs firmly into place. Also place small handfuls of pressed green crumbs along the inside wall of the springform pan. Work all the way around, making sure you make the side wall the same thickness all the way around. Using your measuring cup or the back of the spoon, press firmly to set the green crumbs. Using a butter knife, press down on the top, to even out the edge of the green crust

10.   Now get the left over red crumbs, spread them on the bottom and press firmly

Strawberry puree and jelly

11.   Cut the fresh or frozen strawberries into small pieces, add the sweetener and cook over low heat. Using a potato masher, press the strawberries to a smooth, pulpy consistency. Pass the strawberry puree though a sieve. Divide content into two equal amounts

12.   Into a small bowl add the water and gelatin powder. Stir to dissolve and let bloom. Spoon the gelatin into one of the two bowls of strawberry puree and mix well, set aside

No Bake Cheesecake

13.   Into a second small dish add the water and gelatin for the cheesecake itself. Stir to dissolve the gelatin, and set aside to allow gelatin to bloom

14.   Into a small bowl, add the heavy whipping cream and whip the heavy cream to the light stiffness stage. Set aside for a moment

15.   To a second, larger mixer bowl, add the room temperature soft cream cheese and add the confectionery sweetener and almond milk. Whip using a paddle attachment until the mixture is very creamy and all ingredients are well-combined

16.   Add the whipped cream to the cream cheese mixture and fold or mix at low speed to combine well

17.   Re-melt the gelatin and pour into the cheesecake mixture. Whip at medium high speed until well combined

18.   Place a smaller cake pan (15 cm / 6 inch) or bowl into the inside center of the spring form pan containing the crust, on top of the crust

19.   Fill a piping bag with the white cheesecake mixture, and pipe the white cheesecake between the green outer crust and the inner pan rim. Place into the refrigerator until the white cheesecake is set well. Run a spatula along the inner cake rim and carefully remove the smaller, center pan or bowl

20.   To the rest of the of the cheesecake mixture, first add the reserved cooked strawberry puree and also add the gel food color. Stir well and add more red gel color until the cheesecake mixture matches the red cookie crumbs

21.   Pour the red cheesecake over the red crumbs so that there is about 1 cm (1/4 in) below the white cheesecake rim. Place the cheesecake back in the fridge until firmly set. It may take several hours, or leave overnight

Final steps

22.   If needed, warm up the strawberry jelly (the puree with the gelatin) and melt to an easily pourable liquid, add red food color to match the red crumbs and then allow to cool to body temperature

23.   Get the cheesecake from the fridge and pour the liquid strawberry jelly (pour over the back of a large spoon) into the center area over the red cheesecake, until the jelly is at the same height as the white cheesecake rim. Place in the refrigerator to set

24.   To make the seeds, melt a couple of squares of 90% Cocoa Lindt chocolate and place into a piping bag or small baggie. Cut a very small bit of the corner off to form a tip. Lay down a piece of parchment paper. Squeeze out small dots of chocolate and leaving the tip of your bag inserted in the chocolate, dragging the tip to form a seed shape. Try to make the chocolate seeds about the same size, and not too big. Place in the freezer to set

25.   When the strawberry jelly has set, get the chocolate seeds and place them on top of the jelly in whatever pattern you wish. I used a cross section photo of a watermelon to help me arrange the seeds in a realistic pattern. Enjoy this fun and refreshing cheesecake treat!