Blueberry Cheesecake

Looking for a decadent and delightful dessert that you can make without a lot of hassle? Look no further! This creamy, low-carb cheesecake can be made with just some processing, mixing and a bit of boiling water. Refrigerate to set and serve with some fresh blueberries for a treat that can’t be beat!

Ingredients:

• I Box Schar Honey Graham Crackers (5.6 Ounce Package)
• 2 tablespoon butter
• Fresh blueberries
• 2 tablespoon butter
• 1 envelope (2 1/2 teaspoons) unflavored gelatin
• 1 cup boiling water
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 cup thawed frozen whipped topping
• 3/4 cup unsweetened frozen blueberries

Directions:

Crust

1. Crush a box of Schar Honey Graham Crackers
2. Mix with 2 tbsp of melted butter.
3. Press into a pie plate
4. Bake for 10 minutes in a preheated 350 degree oven.
5. Take Out of the oven and allow to cool.

For filling

1. Place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved.
2. Beat cream cheese, sugar, and vanilla in large bowl with electric mixer at medium speed until well blended.
3. Beat in whipped topping.
4. Add dissolved gelatin in steady stream while beating at low speed. (Mixture will become loose and lumpy.) Beat 4 minutes at medium speed until smooth and creamy, scraping side of bowl occasionally.
5. Fold frozen blueberries into cream cheese mixture
6. Spread into baked crust
7. Refrigerate 3 hours or until set.
8. Garnish with fresh blueberries and serve!

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