Ingredients:

  • 150g Graham cracker crumbs
  • 42g Unsalted butter, melted
  • 12g Granulated monk fruit sweetener
  • 0.125 tsp sea salt
  • 450g Neufchâtel cream cheese, softened
  • 60g Powdered erythritol
  • 120ml Heavy cream, chilled
  • 115g High-quality white chocolate, melted and cooled
  • 1 tsp Pure vanilla bean paste
  • 0.5 tsp Dutch-processed cocoa powder
  • 1 tsp beet root powder

Instructions:

  1. Combine 150g graham cracker crumbs, 42g melted butter, 12g monk fruit, and sea salt. Note: It should feel like wet sand.
  2. Firmly pack the crumb mixture into an 8 inch square pan until even and compressed.
  3. Place the pan in the freezer for 15 minutes until it feels like a solid board.
  4. Beat 450g Neufchâtel and 60g erythritol until silky and completely smooth.
  5. Melt 115g white chocolate and let it cool until barely warm to the touch.
  6. Mix the chocolate, vanilla paste, cocoa powder, and beet root powder into the cheese until the color is uniform.
  7. In a separate bowl, beat 120ml heavy cream until stiff peaks form.
  8. Gently fold the whipped cream into the pink mixture until no white streaks remain.
  9. Spread the filling over the crust and refrigerate for 6 hours until the center is firm.
  10. Use a hot, dry knife to cut into 24 squares until the edges are sharp and clean.