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Combine the graham cracker baking crumbs and melted butter until moistened and crumbly. Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set. Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.

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Instructions. Combine cream cheese and confectioners sugar in a bowl, mix together well. Fold in whipped topping and spread evenly into graham cracker crust. Put in fridge and let cool for around 3 hours. Combine all topping ingredients and bring to a boil, continuously stirring so it doesn't burn.

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Let cool. (Mixture will remain liquidy.) Step 2 Make crust: In a food processor, pulse graham crackers until fine crumbs. In a medium bowl, add graham cracker crumbs, sugar, and melted butter and.

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Line the bottom of the pan with parchment paper. Grind the cookies into a fine crumb using a food processor or blender. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.

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Add the powdered sugar, vanilla and blackberry puree, and beat until smooth. In a microwaveable glass measuring cup or bowl, whisk together 1/2 cup of the heavy whipping cream with the gelatin. Let stand for 5 minutes. Microwave on high for 1 minute, stirring after 30 seconds, to dissolve the gelatin.

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In a mixing bowl, whip up the cold non-dairy whipping cream using a handheld mixer, until stiff peaks form. Refrigerate until ready to use. In a small saucepan, stir the agar-agar into the non-dairy milk. Bring to a boil and cook for about 2 minutes or according to the package instructions.

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Pour into another bowl and cover and refrigerate. Add cream cheese to mixer and beat until fluffy, about 1-2 minutes. Add blackberries and beat until well combined, about 2 minutes. Fold in half of whipped cream mixture. Mix chocolate graham cracker crumbs and butter together and spoon into 4 8 oz bowls or cups.

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1. Amount Per Serving Calories 470 Total Fat 24g Saturated Fat 15g Trans Fat 0g Unsaturated Fat 6g Cholesterol 28mg Sodium 194mg Carbohydrates 59g Fiber 2g Sugar 48g Protein 6g. These bars can served smaller since this is a rich dessert. For a potluck cut the bars into one inch by 2 inch size.

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8. Combine blackberries, sugar, lemon juice and vanilla in a small pan, bring to a boil over medium heat, stirring constantly. 9. Remove from heat and allow the blackberry topping to cool before spooning equally into jars. 10. Finally, in a medium mixing bowl, beat the remaining cream until stiff peaks form. 11.

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STEP ELEVEN: Bring the blackberry mixture to a boil, stirring constantly. Reduce the heat and simmer for 8 to 10 minutes, stirring occasionally, until blackberries are broken down, and the juices have thickened to a jam-like consistency. STEP TWELVE: Remove from the heat and let cool completely.

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Make the cheesecake filling. In a large mixing bowl, add heavy cream and whip with a stand mixer or hand mixer until stiff peaks form, about 3-4 minutes. Set aside. In a medium mixing bowl, use the mixer to combine cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until evenly combined. Add gelatin.

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First, pour the heavy cream into a small pot and place it on the stovetop. Sprinkle 1 +1/2 teaspoons of the gelatine powder over the cream and turn on low heat. Add the sugar and stir until the sugar and gelatin have completely dissolved, and the cream is heated for about 2 to 3 minutes. Do not bring to a boil.

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Press firmly using the back of a measuring cup until the bottom crust is even. Next, use your fingers coat the sides of the pan with an even layer of the graham cracker crust. Bake for 7 - 8 minutes at 375ºF ( 190ºC ) or until the crust is lightly golden. Remove from the oven and allow to cool completely before filling.

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For the crust: Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each.

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STEP 1. Heat the oven to 160C/fan 140C/gas 3. Crumble the biscuits by hand and combine with the soft butter. Press the biscuit mixture down into a 20-22cm cake tin. Bake for 10 minutes, then allow to cool. STEP 2.

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Set aside. Combine the Ingredients: Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and blackberry syrup together on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add the confectioners' sugar, and vanilla extract.