Blueberry Cheesecake

Zwieback toasts and butter processed to create coarse crumbs. Crumb mixture pressed into bottom of springform pan. Crust topped with mixture of gelatin, cream cheese, sugar substitute, vanilla extract, frozen whipped topping, and unsweetened blueberries. Cheesecake is chilled several hours to overnight before serving.

Ingredients -

Crust:

8 Zwieback Toasts
1 tablespoon Butter

Filling:

1 (2-1/2 teaspoons) envelope Unflavored Gelatin
1 cup Boiling Water
2 (8 ounces each) packages Cream Cheese, softened
1/3 cup Sucralose-Based Sugar Substitute
1 teaspoon Vanilla Extract
1 cup thawed Frozen Whipped Topping
3/4 cup Unsweetened Frozen Blueberries

Preparation:

1. 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.

2. For filling, place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved.

3. 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.

4. 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.

Cheesecake Making Tips -

Blueberries

Blueberries are small, round berries that grow on bushes and are harvested during the summer months. Fresh blueberries should be stored in the refrigerator and used within 3 days.