TLC Cooking "No-Bake Blueberry Cheesecake"

No-Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake

YIELD Makes 8 servings
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INGREDIENTS

Fresh blueberries and mint sprigs for garnish (optional)
Crust
8	zwieback toasts*
1	tablespoon butter
Filling
1	envelope (2-1/2 teaspoons) unflavored gelatin
1	cup boiling water
2	packages (8 ounces each) cream cheese, softened
1/3	cup sucralose-based sugar substitute
1	teaspoon vanilla
1	cup thawed frozen whipped topping
3/4	cup unsweetened frozen blueberries

*Zwieback toast can be found in the baby food aisle of most grocery stores.

PREPARATION:

For crust, place zwieback toasts and butter in food processor. Cover; pulse until coarse crumbs form. Pat thin layer of crumbs onto bottom of 9-inch springform pan.
For filling, place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved.
Beat cream cheese, sugar substitute 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 in prepared pan. Refrigerate 3 hours or until set. Garnish with fresh blueberries and mint, if desired.

This recipe appears in: Cheesecakes

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	4-1/2
Starch	1

Learn to make butter & sugar cookies with our quick and easy recipes. Butter & sugar cookies make a wonderful dessert or snack.

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