Bejeweled No-Bake Cheesecake Bars
THM:S, Low-carb, Sugar free, Gluten/Egg/Peanut free
Serves: 15
  • 4 tsp. Knox gelatin (add an extra teaspoon if you're using Great Lakes brand or THM Just Gelatin)
  • ½ cup near-boiling water
  • 1½ cups unsweetened almond milk
  • ½ cup cottage cheese
  • 16 oz. (two packages) ⅓ less fat cream cheese, softened
  • ¼ tsp. THM Pure Stevia Extract Powder
  • ⅛ tsp. salt
  • 2 tsp. vanilla extract
  • ½ cup whipping cream
  • Fresh berries (blueberries, blackberries, and/or raspberries) - do not use frozen
  1. Whisk the gelatin into the hot water and let it stand while getting the other ingredients assembled.
  2. Blend the almond milk and cottage cheese together until smooth (an immersion blender works well).
  3. In a mixing bowl, beat the cream cheese, stevia, salt, and vanilla. Add the almond milk/cottage cheese mixture and beat until well-combined. Add the gelatin mixture; beat well. Add the cream and beat until just combined.
  4. Pour into a 9x13 inch pan. Sprinkle with the fresh berries of your choice. Refrigerate for 3 hours or longer before serving. Yields: 15 servings.
Recipe by Briana Thomas at