This recipe was concocted the morning of a dinner party, when I had to put together a quick, delicious and halal dessert. Let me tell you, there could not be a quicker, more delicious dessert, especially for entertaining. You could easily double (triple or quadruple!) this recipe and plate it in one large trifle dish, bowl or pie plate if you’re entertaining a larger group, but since there were just a few of us, these little glass jars worked well.
Since I was making this a halal dessert, I swapped the vanilla extract for some Torani Sugar Free Salted Caramel syrup and it was delicious. Since Torani syrup may not be in your pantry already (although I suggest you get some, there are so many amazing flavors!) it can easily be swapped for vanilla extract. The stevia (or other sweetener) in this recipe can also be adjusted to your taste. I like the cheesecake filling a little tarter since the blueberries stew down to a deliciously sweet and jammy sauce, but no one would blame you for adding some more sweetness to the cheesecake as well! However sweet you make this recipe, just make this recipe! Your guests, and your taste buds, will thank you!
Makes 4 servings
6 oz frozen blueberries
1 very small pinch of salt
2 tbs water
3 tbs stevia plus more to taste
8 oz cream cheese, softened
9 pecan shortbread cookies
1 tsp vanilla extract or 2 tsp Torani Salted Caramel syrup
- In a sauce pan, simmer 6 oz frozen blueberries with 2 tbs water and 1/2- 1 tbs stevia and a tiny pinch of salt until the blueberries have begun to get jammy and the liquid is syrupy and dark purple.
- Whisk softened cream cheese with vanilla extract or Torani syrup and 2- 2 1/2 tbs stevia, or more to taste, until smooth.
- Crush pecan shortbread cookies into small chunks.
- In your serving container, layer cookies, cheesecake filling and then blueberries. Repeat until you’ve filled the container.