No Bake Lemon Cheesecake (Diabetic Friendly)
- Number of Servings: 16
Ingredients
WalnutsSplenda or AgaveBrown SugarCream CheeseFresh LemonsWhipping Cream
Crust:
In food processor, grate and mix 1 1/3 cup of walnuts, 1/4 c brown sugar, and 1/3 c whole grain flour into fine mixture. It will look and behave much like graham cracker crumbs. Press into bottom of 9 x 12 inch baking dish and then spray with water to lightly moisten. Set into freezer while you create the chessecake mixture.
Cheesecake Mixture:
Combine 8 oz softened cream cheese, juice and lemon grate of 3 lemons, and 1/4 cup agave or splenda. Put into microwave to lightly cook for 3 minutes on power of 6. Put into freezer to cool down for at least 10 minutes. While mixture is cooling, whip 1 cup heavy whipping cream until firm. Fold into cooled cream cheese and lemon mixture. Spread onto curst. Chillin fridge for 2 hours to set. Divide into 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user SUZAVOW.
In food processor, grate and mix 1 1/3 cup of walnuts, 1/4 c brown sugar, and 1/3 c whole grain flour into fine mixture. It will look and behave much like graham cracker crumbs. Press into bottom of 9 x 12 inch baking dish and then spray with water to lightly moisten. Set into freezer while you create the chessecake mixture.
Cheesecake Mixture:
Combine 8 oz softened cream cheese, juice and lemon grate of 3 lemons, and 1/4 cup agave or splenda. Put into microwave to lightly cook for 3 minutes on power of 6. Put into freezer to cool down for at least 10 minutes. While mixture is cooling, whip 1 cup heavy whipping cream until firm. Fold into cooled cream cheese and lemon mixture. Spread onto curst. Chillin fridge for 2 hours to set. Divide into 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user SUZAVOW.
Nutritional Info Amount Per Serving
- Calories: 186.5
- Total Fat: 14.9 g
- Cholesterol: 30.4 mg
- Sodium: 101.2 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.0 g
- Protein: 3.5 g