No-Added Sugar, No-Bake Vanilla Cheesecake

For the crust:

About 2 cups (8¾ ounces) graham cracker crumbs

5 tablespoons unsalted butter, melted

Pinch of salt

For the filling:

16 ounces plain, Neufchâtel cream cheese (2 8-ounce packages)

20 packets organic stevia

1 teaspoon vanilla

1/8 teaspoon sea salt

1½ cups heavy cream

For the topping

2 cups fresh blueberries, washed and dried thoroughly

Make the crust: In a medium bowl combine the graham cracker crumbs, melted butter and salt until well combined, about 1 to 2 minutes. Transfer to a 9-inch pie plate and spread into an even layer and then compress with the flat bottom of a 1-cup metal measuring cup. When the crumbs have climbed up the side of the pan, press them with a side of the measuring cup, firming up the side crust. Press hard enough to compact the crumbs and form as rigid a crust as possible. Refrigerate.

Make the filling: Place the mixing bowl and wire whisk of a stand mixer in the refrigerator.

In a medium-large bowl, using a hand mixer, combine the cream cheese, stevia, vanilla and salt until well-combined and creamy, about 2 minutes. Set aside.

Remove the cold mixing bowl and whisk from the refrigerator and connect to a stand mixer. Add the whipping cream to the bowl and, starting on medium-low speed, begin beating the whipping cream. As the whipping cream increases in volume set the mixer's speed higher and higher until at the highest speed. When the whipped cream forms stiff peaks, stop the mixer.

Fold some of the whipped cream into the cream cheese mixture. Continue adding whipped cream a cup or so at a time and fold into the cream cheese until all of the whipped cream is incorporated.

Transfer the cream cheese mixture to the graham cracker crust. Spread the top smooth (or swirl) and refrigerate for at least 6 hours or (preferably) overnight. Top each slice with some of the blueberries and serve.

Note: I used all organic ingredients for my cheesecake. This will come together just as easily and well if you use conventional ingredients.

If blueberries aren't in season, top with whatever in-season fruit is available.

Serves 12.

Nutrition values per serving: 343 calories (69.5 percent from fat), 26.5 g fat (14.7 g saturated fat), 22.6

g carbohydrates, 9.1 g sugars, 1.9 g fiber, 5.6 g protein, 81.5 mg cholesterol, 270 mg sodium.

Don Mauer