Blueberry Cheesecake Delight
THM:S, low carb, sugar free, gluten/egg/nut free
Serves: 9
Cheesecake Filling:
Blueberry Topping:
  1. CRUST: Whisk the dry ingredients. Beat in the butter with a hand mixer until crumbs form. Press into a greased 8"x8" pan and bake at 350* for 7 minutes. Cool completely.
  2. CHEESECAKE FILLING: Beat the cream cheese, vanilla, and stevia until smooth. Add the cream and beat until thick and fluffy. Spread over the cooled crust.
  3. BLUEBERRY TOPPING: Bring the first five ingredients to a boil in a saucepan and simmer (uncovered) for five minutes. Take off the heat and blend with an immersion blender until smooth. Blend in the gelatin and glucomannan, adding the glucomannan while blending so it doesn't clump. Stir in the fresh blueberries gently and cool the blueberry topping to room temperature before spreading it onto the top of the delight.
  4. Refrigerate the delight overnight to set up completely. Serve.
*Don't have my baking mix on hand? You could try using THM Baking Blend instead, but add a few extra tablespoons since my baking mix soaks up more liquid.
**If using a beef gelatin such as Great Lakes or THM brand, add an extra ¼ tsp. gelatin.
Want a 9"x13" version? Just double the recipe.
Recipe by Briana Thomas at