|30 min||4 h 40 min||5|
|454 gm||Cream cheese|
|1 drop(s)||Stevia sweetener, liquid (to taste)|
|1 tsp||Vanilla extract, pure|
|3 tbsp||Lemon juice|
|4 cup||Frozen berries (thawed)|
|1 drop(s)||Stevia sweetener, liquid (to taste )|
Put 1 inch of water in the crockpot. Cover and turn to high to preheat for 30 minutes.
Blend all ingredients in blender until smooth. Taste and adjust sweetener.
When you’re happy with the taste, transfer the mixture to 4 or 5 half pint jars. (If you wish to add a crust first, see recipe below.) Fill the jars halfway or three-quarters full, allowing room for expansion and topping (optional).
Put jars in crockpot, 5 or 6 at a time, or as many as crockpot fits. Add more water, if necessary. so they’re immersed halfway up. Cover crockpot and cook on high for 2 hours. Cheesecakes are done when puffed up, cracked tops, and are pulling away from the sides of the jar (at the top). To prevent burning yourself, transfer the jars to a tray using a canning jar lifter or a towel. Refrigerate cheesecakes, uncovered, for 4 to 6 hours, until completely chilled. Serve with desired topping (see below for crushed berry topping). Put lids on any jars that do not get eaten the first day (to prevent absorbing refrigerator odors.) Enjoy!
Mash berries and stevia together. Use to top cheesecake or ice cream. Refrigerate leftovers in a glass jar with lid.