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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 256.8
  • Total Fat: 26.3 g
  • Cholesterol: 88.9 mg
  • Sodium: 140.9 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.9 g

View full nutritional breakdown of Guilt Free Low carb cheesecake calories by ingredient
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Guilt Free Low carb cheesecake

Submitted by: KARAHCLARK


from web site from web site
Number of Servings: 8


    350g soft cream cheese (12.3 oz or 1.5 cups)
    1 cup of heavy whipping cream (some brands just say heavy cream)
    3 individual packets of Splenda sweetener
    1 teaspoon of vanilla extract (use the real – not imitation)


Mix all of the ingredients well except for the heavy whipping cream in a mixing bowl. In a separate mixing bowl, beat the heavy whipping cream until it forms soft peaks. It’s probably tempting to use a beating, but don’t. It can break down the cream and it won’t create the fluffy peaks you need. Now, fold the whipped cream into the cream cheese mixture.

TIP: Folding means to use a plastic or rubber mixing spatula to go under the mixture and bring the ingredients to the top. You do this a few times to ‘blend’ the ingredients, but not to ‘mix’ them well. Mixing them too well will not produce good results.

Now, back to the low carb cheesecake dessert. After everything is mixed and blended, put it all in a large glass bowl or a small glass pie plate. Cover it with plastic wrap and put it in the refrigerator to chill for an hour or more.

If you are not on induction, there are a few other goodies you can consider adding to your low carb cheese cake. You can top it with a small amount of strawberries, blackberries, blueberries and even rhubarb. Another good topping is sugar free low carb jam. If you like them, you can try slices of lemon or lime as a topping.

But in reality, you will probably find this delicious low carb cheesecake demanding to not be disturbed by any additional fruits and sauces. It’s actually very hard to improve upon.

Serving Size: 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user KARAHCLARK.

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