Community Pick
Super Simple Low Carb No-Bake Cheesecake
"This is a delectable dessert for those of you who are on any of the low carb diets out there. It's so quick and easy, you can have it done 5 minutes after you start. This will satisfy your sweet tooth without ruining all your hard work!"
photo by Anonymous
- Ready In:
- 5mins
- Ingredients:
- 3
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 1 (8 ounce) package cream cheese (softened)
- 1 cup heavy cream
- 1⁄4 cup Splenda granular (sugar substitute)
directions
- Soften the cream cheese either by leaving it out on the counter or putting it in a microwave safe bowl and heating it gently for a minute or so. Using electric beaters, beat the cream cheese until it is nice and smooth with no lumps.
- In a separate bowl, using the same mixer, beat the cream until it is nicely whipped and stiff peaks form.
- Using a rubber spatula, scoop all the whipped cream cheese into the bowl with the whipped cream. Beat the two together until they are completely blended. Then, pour in the Splenda and beat some more.
- Voila! A yummy dessert in no time. You can either serve this immediately as a "cheesecake flavored mousse", or, you can spoon it into individual dishes and chill for a more solid product. This entire recipe is big enough to fill a 9" pie pan.
- For those of you who are further along in your low carb program, you can add raspberries or strawberries on top to make this a real treat! Enjoy!
Questions & Replies
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What kind of toppings are these, the chocolate and caramel. Are they low sugar as well? they look very yummy and would love to put them over sliced blueberries or other fruit with the caramel or chocolate syrup.
Reviews
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This recipe is absolutely amazing. I was struggling with my low carb diet and this recipe gave me something to look forward to when i needed that sweet fix. Thank you, Thank you, Thank you. -
I just started Atkins again, and was desperate for something sweet! I used to buy the whole low carb cheesecakes online or at the Cheesecake factory.. This is cheaper, quick, and I can avoid the extra carbs and almonds (allergic) in a crust. I use the whipping cream, cream cheese, Splenda granular, and then sprinkle with cinnamon on top. It has 18 carbs total, and tastes amazing!!! Thank you! Thank you! -
I added a bit of lemon juice...and thinking of adding a bit of cacao powder to some as well... yummmm thanks, nice and easy, just the way I like to cook!
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I am sitting here eating this as I write the review. This is very good! I have been doing low carb for two weeks now and this is the first good sweet that I have had so far! I did low carb for a year and half before, and I never had anything this delectable! I added about a teaspoon of Smuckers sugar free strawberry preserves to a 1/2 cup of this pudding...AWESOME! Also, instead of using Splenda, I used the Kroger brand of diet sugar. -
I made this for my husband's birthday and topped it with hazelnuts. I've obviously not been dieting long enough to appreciate this dessert because I thought it was the most repulsive bowl of yuck I've ever put in my mouth.
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see 24 more reviews
Tweaks
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This was fabulous. I added cocoa powder and peanut butter and put it on a low carb chocolate crust.
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Not a major tweak, but I halved the recipe and didnt have splenda so used erythritol and a tad of liquid stevia. I also added some vanilla and a bit of lime juice (didn’t have lemon or I would’ve used that). It is light and fluffy- thank you!
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I used organic unsweetened coconut milk in a can in lieu of heavy cream. It reduces the carbs and adds good flavor. Whip the coconut milk separately before you add it to the cream cheese, it incorporates better that way.
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Me and my parents are doing a low carb diet and instead of using heavy cream, we used fair life skim milk which is low carb and a small amount of corn starch and it made it even lower carb. I added a couple of colors of food die and voila! Marble cheesecake for a hot day when you don't want to bake! Amazing and if you add a little less sugar it makes a good whipped cream after in the fridge for a short time -
this is a great recipe, I added a little vanilla and lemon juice and tiny bit more sugar substitute and it tastes as good as any no bake regular cheesecake I was making it the same way before your recipe but I was using cool whip instead of whipping cream
RECIPE SUBMITTED BY
MaxBetta
Spring Hill, 0
