Sugar Free Cheesecake
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
2 pies
- Serves:
- 8
ingredients
- 2 graham cracker pie crust
- 1 (8 ounce) box cream cheese or (8 ounce) box neufchatel cheese
- 1 cup sour cream
- 1 (12 ounce) container thawed whipped topping (Cool Whip)
- 2 teaspoons vanilla (or other flavor extract)
- 1⁄2 cup Splenda sugar substitute (optional)
- 1⁄4 teaspoon salt (optional)
- 1⁄4 cup cocoa powder (optional)
directions
- In standup blender, beat cream cheese until smooth.
- Add vanilla and sour cream until blended.
- Add whipped topping.
- Spoon into graham cracker crusts.
- Chill for at least 24 hours.
- If using chocolate cocoa powder (works best), add 1/4 tsp salt and 1/2 cup Splenda.
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Reviews
-
The actual cheesecake part of this recipe tastes divine, however it is very very soft. I let it set up for 48 hours and it was still hard to remove from the pie plate. It was so soft the grahm crust was soft. It tasted fantastic still, perhaps it has potential for another application. Like a filling in a chocolate cake.
RECIPE SUBMITTED BY
<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket>
<br>I Found out I was Diabetic in 2004.
<br>#1 Pet Peeve: People who are afraid of sugar free items.
<br>#2 Pet Peeve: People who think all sugar free items taste bad because they tried one piece of thier grandparents diabetic candy 10-20 years ago.
<br>#3 Pet Peeve: People who say they eat healthy when their menu contains lots of butter, potatoes & sugar.
<br>#4 Pet Peeve: People who rate other people's reciepes low just because they do not like that person.
<br>#5 Pet Peeve: People who post Diabetic reciepes that still use up to 1/2 a cup of regular sugar. I mean, HELLO; That sugar will still spike Blood Gloucose Levels!!!!