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This might be one of my favorite jellos yet. I made the cheesecake base with goat cheese, cream cheese, heavy cream, Greek yogurt, raw honey, and gelatin. The blueberry compote just blueberries, lemon juice, and a heavy pinch of sugar. Gets me going in the morning. Keeps me going all day. About 2 months ago I started an experiment of eating jello every day. And it’s been doing wonders for me.
OUR GELATIN RECOMMENDATIONS
100% grass-fed gelatin from Perfect Supplements. Enjoy 10% off your entire cart with the coupon code “nourish.” Other brands we’d recommend include Bernard Jenson and Vital Proteins.
Ingredients
- 16 oz goat cheese
- 8 oz cream cheese
- 1 pint heavy cream
- 1 quart Greek yogurt
- ½ cup raw honey give or take
- A dash of vanilla extract
- 1 quart of blueberries
- Squeeze of lemon juice
- Heavy pinch of sugar of your choice [see our recommendations for natural sweeteners, or simply leave this out since raw honey is already included in the recipe]
- 2 cups gelatin — this makes a really firm jello so you could use way less if you wanted to. This recipe fills a 9×13 pan to the tippy top. That’s a boat load of jello. So you might want to halve the recipe.
Instructions — Blueberry Compote
- In a pan add blueberries, sugar of your choice, and lemon juice.
- Simmer until the fruit is tender and it has thickened a bit.
- Allow to cool slightly before sending it into your jello.
Instructions — Cheesecake Jello
- Bloom your gelatin.
- In a blender combine goat cheese, cream cheese, heavy cream, vanilla, and honey. Bkend until smooth. You might need to use the push stick to get it started or if it’s giving you trouble you can thin it out with a little milk, no big deal, but it should blend up smooth.
- Transfer cheesecake mix to large bowl and mix in Greek yogurt.
- Bring a couple of cups of water to a boil on the stove and turn off heat. Add bloomed gelatin and mix until dissolved. Turn heat back on if you need to but it should all dissolve easy peasy.
- Whisk ¾ of your gelatin mixture into your cheesecake mixture and pour into 9×13 pan. Add remaining gelatin to your blueberry compote, stir, and then slowly pour over your cheesecake mixture.
- Carefully transfer to fridge. If it’s too sketchy for you, wait a little bit and the jello will start setting up at room temperature and then you can transfer it to the fridge so it won’t pour out.
- Allow to set up and then enjoy!
2 cups is not a typo! My intention with this jello was a high protein snack. You could easily get away with less gelatin.
Blooming the gelatin. It is best practice to add the gelatin to cold water. It will take a good bit of water to bloom all two cups. 1 part gelatin to 5 parts water is a common ratio. Once your gelatin is bloomed you can dissolve it into a liquid using a double boiler on the stove top.
This recipe makes A LOT of jello! I use this recipe to feed me for a whole week. It fills a 9×13 pan to the very top. If your just curious you could easily halve the recipe
Hello. I’d love to try this recipe, but I’m not familiar with working with gelatin. If I wanted to halve the recipe would I take one cup of the gelatin powder and bloom it with five cups of water, then heat one cup of water to boiling and add my bloomed gelatin? Thanks so much!