Tangy Lemon Cheesecake with base

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.3
  • Total Fat: 17.1 g
  • Cholesterol: 39.6 mg
  • Sodium: 51.3 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.7 g

View full nutritional breakdown of Tangy Lemon Cheesecake with base calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    4 oz cream cheese
    4 oz thick cream
    2 tsp splenda
    2 oz fresh lemon juice (not from a bottle)

    100g ground flex seed
    50g butter
    2 tsp splenda


Make base first: Add the splenda to the ground flax seed and mix. In a pan melt butter then add the dry ingredients. Transfer to a cake tin base (7 inch diameter) and press down. Place in fridge to cool for 30 minutes.

Filling: Combine the cream cheese, splenda and lemon juice in a bowl and mix well. Beat the cream in another bowl until it forms stiff peaks. Fold the cream into the cream cheese mixture. Transfer to colled base. Let it set for 1/2 a day before eating.

Number of Servings: 8

Recipe submitted by SparkPeople user AGGIETERR.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.