This might be one of the best refined sugar free desserts I’ve ever made. 🍓🫐✨ This is my No Bake Cheesecake with a thick Honey Cinnamon Sweet cracker crust and homemade berry layer. No refined sugar and no oven required. Recipe below! 👇 — Ingredients: 3 cups frozen mixed berries 2/3 cup maple sugar Juice of 1/2 lemon Zest of 1 lemon 1 tbsp cornstarch 1 tbsp water Splash of vanilla extract Pinch of cinnamon 4 boxes Simple Mills Honey Cinnamon Sweet Thins, crushed into fine crumbs 3/4 cup salted butter, melted 3 blocks of cream cheese, softened 3/4 cup maple sugar, blended into a fine powder (optional but better texture) 1 1/2 cups cold heavy whipping cream 1/2 cup sour cream Splash of vanilla extract Pinch of sea salt 1 tsp unflavored gelatin 1 tbsp cold water Instructions: 1. Add the berries, maple sugar, lemon juice, lemon zest, and cinnamon to a saucepan over medium heat. 2. Cook for 8–10 minutes, stirring occasionally, until the berries release their juices and begin to break down. 3. In a small bowl, whisk together the cornstarch and water. 4. Stir into the berry mixture and cook for 1–2 minutes more, until thickened. 5. Remove from heat and allow to cool a bit before adding vanilla. Put in the fridge to cool completely. 6. Combine the cracker crumbs and melted butter until evenly coated. Very thick wet sand is what the texture should resemble. 7. Press firmly into the bottom and all the way up the sides of a 9 inch springform pan, creating a thickkkkk crust. Thick on the bottom. Thick on the sides. 8. Refrigerate or freeze while preparing the filling. 9. In a chilled bowl, whip the heavy cream to stiff peaks. Set aside until needed. 10. Combine the gelatin and water in a small bowl. Let bloom for 5 minutes. 11. Microwave for 5–10 seconds until dissolved. Allow to cool slightly. 12. Beat the cream cheese until completely smooth. 13. Add the powdered maple sugar, sour cream, vanilla, and salt. Beat until fluffy and creamy. 14. With the mixer on low speed, slowly drizzle in the gelatin mixture. 15. Fold in the whipped cream until fully incorporated. Assemble: 1. Spread a little over half of the cheesecake filling into the prepared crust. 2. Spoon all of the cooled berry compote on top. 3. Add the remaining cheesecake filling and smooth the top. 4. Cover/tent with tin foil and refrigerate for at least 8 hours, or even overnight. Storage: Store covered in the refrigerator for up to 5 days. — #refinedsugarfree #cheesecake #nobake #summerrecipes #desserttok - @imhannahcarr