"No Bake" Cheesecake, Low Carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 packet unflavored gelatin3/4 cup DaVinci vanilla flavored sugar free syrup24 ounces cream cheese, softened1 cup heavy cream, whippedCrust:3/4 cup almond flour, 3 tablespoons flax meal1/4 teaspoon salt6 tablespoons butter, melted1/3 cup granular Splenda or equivalent liquid Splenda
1. Prepare crust according to recipe for baked crust.
2. In a small pot, sprinkle gelatin over 1/2 cup syrup and let soften 5 minutes.
3. Meanwhile beat cream cheese with remaining 1/4 cup syrup until creamy.
4. Heat and stir gelatin and syrup over low heat to dissolve gelatin completely.
5. Gradually beat in gelatin mixture. Chill until slightly thickened, about 1 hour, gently whisking occasionally to prevent lumps.
6. Whip heavy cream, then fold whipped cream into chilled cream cheese mixture.
7. Pour into crust and chill until set. Mine looked set after 2 hours, but I recommend chilling at least 6 hours.
Makes 12 servings
Freezing not recommended
Per Serving: 368 Calories; 37g Fat; 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Crust:
1/3 cup granular Splenda or equivalent liquid Splenda
1. Mix dry ingredients in a small bowl.
2. Add Splenda to melted butter; pour over dry ingredients.
3. Mix well and spread in 9″ pie plate.
4. Bake at 375º about 10-12 minutes until set and lightly browned.
5. Cool, then fill pie. For baked pies, chill unbaked crust 1 hour before filling and baking.
Makes 8-12 servings
Can be frozen
Per 1/12 Recipe: 102 Calories; 10g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user DARLYNG.
2. In a small pot, sprinkle gelatin over 1/2 cup syrup and let soften 5 minutes.
3. Meanwhile beat cream cheese with remaining 1/4 cup syrup until creamy.
4. Heat and stir gelatin and syrup over low heat to dissolve gelatin completely.
5. Gradually beat in gelatin mixture. Chill until slightly thickened, about 1 hour, gently whisking occasionally to prevent lumps.
6. Whip heavy cream, then fold whipped cream into chilled cream cheese mixture.
7. Pour into crust and chill until set. Mine looked set after 2 hours, but I recommend chilling at least 6 hours.
Makes 12 servings
Freezing not recommended
Per Serving: 368 Calories; 37g Fat; 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Crust:
1/3 cup granular Splenda or equivalent liquid Splenda
1. Mix dry ingredients in a small bowl.
2. Add Splenda to melted butter; pour over dry ingredients.
3. Mix well and spread in 9″ pie plate.
4. Bake at 375º about 10-12 minutes until set and lightly browned.
5. Cool, then fill pie. For baked pies, chill unbaked crust 1 hour before filling and baking.
Makes 8-12 servings
Can be frozen
Per 1/12 Recipe: 102 Calories; 10g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user DARLYNG.
Nutritional Info Amount Per Serving
- Calories: 328.4
- Total Fat: 32.9 g
- Cholesterol: 91.3 mg
- Sodium: 269.4 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 1.2 g
- Protein: 6.8 g
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