I love having things prepared that can just be ready to grab and go! When I first made this recipe I was new to THM and pregnant with my 11th child/5th daughter. I was trying to utilize coconut oil in my food…since I hear it is supposed to be so good for baby! And me! I use the extra virgin coconut oil in this, which does have flavor, and which is ok with me. But you could always use refined coconut oil if you don’t like the coconut taste! My daughter likes this better with more gelatin. Really thick! I put this in pint size jars. But you could use cup size for more, smaller servings. Especially, if you aren’t a starving mama!
This would be an S if following THM. At 4 servings, the blueberries are right at the limit. But, easily fall into line if using smaller servings.
No Bake Cheesecake in a Jar
4 pint jars or 8-10 cup size jars
1/4 cup fresh lemon juice
3 Tablespoons beef gelatin
32 ounces 0% Greek yogurt
12 ounces cream cheese
1/2 cup coconut oil
1/2 Tbs. vanilla
3/4 tsp. THM stevia extract (this makes it ‘barely sweet’..still kind of tart. Feel free to add more stevia extract or Gentle Sweet or my powdered sweetener. https://lotsalittlelambs.com/powdered-sweetener/
Topping
2 cups blueberries
1 cup water
1 tsp. xanthum, guar gum, or
glucomannan
1/8 tsp. THM stevia extract
Instructions:
Heat the lemon juice to almost boiling. Stir in the gelatin. Add with all other cheesecake ingredients into the blender. Blend well and divide equally between 4 pint jars (or 8-10 cup size jars).
Topping:
Place blueberries (I used frozen)into a sauce pan. Blend water, stevia and thickener. Add to blueberries and bring to a boil. Divide equally into the 4 pint jars (or 8-10 cup size jars) on top of the cheesecake. Refrigerate till set. Enjoy!
I will admit that I sometimes don’t bloom the gelatin, but sprinkle it straight into the blender and blend well…. It is not the ‘proper’ way, but it has worked well for me. And it is easier!!
