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Blueberry Graham Cracker Cheesecake Squares

 

Berry Layer

2 cup frozen mixed berries

⅓ cup sugar
1 tbsp water

1 Pinch salt
½ scoop BiomeBliss

Graham Cracker Layer

2 cups graham cracker crumbs
2 tbsp sugar (or sugar substitute)
10 tbsp butter, melted

¼ tsp salt

Cream Layer

1 cup + ½ cup cream
2 tsp gelatin
2 packages cream cheese, softened
2/3 cup sugar (or sugar substitute)
1 tsp vanilla
1/4 tsp salt

 

Heat berries, sugar, water and salt in a pan over medium heat until sugar is dissolved. Let mixture cool for 5 mins and blend/mix. Strain out seeds from mixture, then add ½ scoop of BiomeBliss. Mix graham crackers, sugar, butter and salt and press into greased 8-inch pan. Dissolve gelatin in 1/2 cup cream in a small pan over medium heat. While cooling, beat 1 cup heavy cream until stiff peaks form, then set aside. Using the same bowl, mix cream cheese, sugar, vanilla & salt until well blended, then stir in whipped cream & gelatin/cream mixture. Spread cream mixture over graham crust. Add fruit mixture layer on top of cream layer, and swirl. Refrigerate at least 3 hours. Enjoy!!

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