Sugar Free Blackberry Cheesecake Dessert

By gbvampy1

can top with any other berry or ice cream topping.

Ingredients

• 2 Cups fresh blackberries Can use frozen if thawed and drained
• 2 Tablespoons Cornstarch
• 1/4 Cup water
• 12 oz. cream cheese room temperature
• 1/4 Cup Greek yogurt OR Sour cream for low carb
• 1 tsp. vanilla
• 1/3 Cup sugar substitute to taste-divided I'm using erythritol

Details

Servings 4
Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

For the Filling:

In a food processor (stand mixer or electric hand help mixer may also be used), Drop in the room temperature cream cheese and greek yogurt. Pulse several time until smooth.

Add 1/4 Cup sugar substitute and the vanilla. Pulse until smooth.

Scrape down the bowl sides and pulse until smooth and creamy.

Spoon the filling into 6 oz. cups or ramekins leaving 1/2 inch space or more at top. Set in fridge.

For the topping:

mix together the cornstarch and water. set aside.

Pour the rinsed and drained blackberries in a pot on the stove over medium high heat.

Pour the cornstarch /water mixture over the berries and stir together.

When the berry mixture boils gently stir for two minutes until the berry sauce turns clear and thickens. The sauce will continue to thicken as it cools.

Add 1 Tablespoon sugar substitute (to taste) to berry sauce and mix together.

Pour the hot berries over the cooled cream cheese filling and chill. Soft set at an hour. The topping will continue to firm up and become jellied with further chilling.