Gluten-Free Strawberry Cheesecake Recipe in a Jar! Low Carb & THM!
Author: Patti @ Blossoms and Posies
Recipe type: Dessert
Serves: 8
- .25 oz envelope unflavored gelatin
- ½ cup sweetener (I use erythritol with a little stevia added)
- 1 cup boiling water
- 2 8 oz packages low fat cream cheese (softened)
- 1 teaspoon vanilla
- 1 lb strawberries
- optional sweetener for strawberries
- In a small bowl, stir together gelatin and sweetener.
- Add boiling water and stir well until gelatin and sweetener are dissolved.
- Beat cream cheese and vanilla with an electric mixer in a large bowl until creamy and smooth.
- Slowly add gelatin liquid while continuing to beat.
- Put bowl in refrigerator and set timer for 15 minutes.
- Stir well at 15 minutes, and reset timer for another 15 minutes.
- Repeat one more time for a total of 45 minutes of chilling and three stirrings.
- Spoon cheesecake mixture into eight 4 oz Mason jars.
- Put lids on jars and chill in refrigerator for three hours.
- While cheesecake jars are chilling, wash and chop strawberries (16 - about 2 per jar)
- (optional) If strawberries aren't sweet enough, put chopped berries in a bowl, sprinkle with a little sweetener and stir.
- After three hours, top cheesecake in each jar with chopped strawberries and serve!
Recipe by Surviving The Stores™ at https://www.survivingthestores.com/gluten-free-strawberry-cheesecake-recipe.html
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