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
- Crush a box of Schar Honey Graham Crackers
- Mix with 2 tbsp of melted butter.
- Press into a pie plate
- Bake for 10 minutes in a preheated 350 degree oven.
- Take Out of the oven and allow to cool.
For filling
- Place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved.
- Beat cream cheese, sugar, and vanilla in large bowl with electric mixer at medium speed until well blended.
- Beat in whipped topping.
- 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.
- Fold frozen blueberries into cream cheese mixture
- Spread into baked crust
- Refrigerate 3 hours or until set.
- Garnish with fresh blueberries and serve!
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