Have you ever tried the store bought Chocolate Cheesecake meals? I know I might be partially biased… but they are terrible! In fact, a couple of weekends ago at the Abbot Hut in Yoho National Park, Gerald’s younger brother (a hearty 19-year-old college student) couldn’t even manage to get the whole thing down.
The experience prompted me to think about posting my chocolate cheesecake ‘hack’ for backpacking. I can hardly call it a recipe because I think you need to have more than three ingredients to call anything a recipe but none the less. When Gerald and I first got our THRIVE ingredients we did some sampling of everything, we would rehydrate little bits of things and taste them. One of the products we ordered was Freeze Dried Sour Cream, which although it wasn’t a perfect sour cream, it was a beyond perfect cream cheese!
Since this discovery we have used it in our all time favorite Backpacking Créme Brûlé as well as have made many mini “cheesecake” pouches. Here is how we go about making a snack sized Backpacking Chocolate Cheesecake: