I gave up sugar and this is the dessert I made | Blueberry & Raspberry Cheesecake!

This Braspberry no bake cheesecake has a crust you've never heard of before! It's surprisingly delicious, light and airy! You have to check it out! I made this up for my second week of no sugar. The rules are desserts only sweetened by fruit or those weird keto sugars. In this case I am using Pyure Confectioners Sugar which is Stevia.
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Braspberry No Oven Cheesecake
Ingredients:
1 sleeve saltine crackers
3 tsp Stevia confection sugar (any other sugar would work too)
5 tbsp unsalted butter
1/2 cup heavy whipping cream
4 oz cream cheese (full fat or 1/3 fat)
1 cup frozen blueberry/raspberry mix
2 tbsp corn starch
1 cup whole milk (can use other milk if preferred)
1/2 tsp vanilla extract
1/4 tsp lemon extract (or use 1 tsp lemon juice)
6 inch pan with removable bottom (if you want to serve the cheesecake from the pan then you do not need a removable bottom. Check out my pan I got from Amazon in the link above)
Directions
1. In a heavy bottom sauce pan combine fruit, 1 stp stevia, and both extracts. Bring to a simmer.
2. Combine milk and corn starch, stir in the corn starch right before putting into the sauce pan so it is not clumped at the bottom. Pour into sauce pan, whisking constantly while adding. Bring to a boil for 2 minutes, stirring as needed so it doesn't burn.
3. Pour into a bowl or plate, cover with saran wrap trying to avoid bubbles between the saran wrap and mixture. Refridgerate until cool. (about 1-2 hours)
4. Crush sleeve of crackers until fine powder. Put in a medium sized bowl and add 1 tsp of stevia and mix. Melt 5 tbsp of butter. Using a fork or your clean hands, mix the butter and crackers until it is fully incorporated. Make sure there are no cracker crumbs that are not mixed in.
5. In a 6 inch pan with a removable bottom pour crumbs and use a small glass bowl or cup to press into the bottom and up the sides. Try not to wiggle the bowl/cup so you can pack the crumbs nice and tight into the pan. Put in refridgerator.
6. In a mixer combine heavy cream and 1 tsp stevia. Whisk on high until soft peaks form. About 2 minutes. In a small bowl microwave the cream cheese for 10-15 seconds and stir with a fork, this helps to mix in and be more smooth. In 2 batches add the cream cheese to the heavy cream. Whisk about 1 minute between each addition.
7. When the fruit mixture is cool, add in 1/3 of the mixture to the cream mixture. Use the paddle attachment until it is fully incorporated. Then add the next 3rd and repeat until all the mixture has been added.
8. Carefully pour into your crust and refridgerate at least 2 hours or preferably overnight.
9. Take cheesecake out of the pan by using a small rimmed glass, cut and enjoy!
#nobake #cheesecake #blueberry #raspberry

[@asugarholicslife]

Have you seen a cheesecake crust like this before? Not me!!
Here's the Braspberry muffin recipe that inspired this recipe: czcams.com/video/hJ8tlz37nOw/video.html

[@ValsLooneyKitchen]

I love that you made up this recipe. This is so cool! And entertaining to watch.

[@asugarholicslife]

Thanks Val!

[@kevinranawake6558]

This Recipe is FANTABULOUS 💫 The Clone You Did at the Beginning was Spot On! I love it.

[@asugarholicslife]

Thank you Kevin. Just polished the rest off last night! Lol.
The clone almost didn't make it since she had so many desserts lately that dress almost didn't zip up 😂

[@kevinranawake6558]

@@asugarholicslife 🤣🤣❤❤

[@VintageKitchenVixen]

Omg, you’re hilarious! You had me laughing the whole way through.

[@asugarholicslife]

I'm so glad and thank you for your support ❤️

[@NewfieLifestyle]

Looks delicious!

[@asugarholicslife]

It was, I need to make another one

[@TheFancyCakery]

I love this video. You did such an entertaining job! I need to do the cloning thing but i dont know how!! 😢

[@asugarholicslife]

Thanks Angele! Just keep the camera in the same spot and I use my mask line and feather in editing!