Low-Carb Cheesecake

3.3 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 106.2
  • Total Fat: 10.1 g
  • Cholesterol: 31.9 mg
  • Sodium: 115.2 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 2.9 g

View full nutritional breakdown of Low-Carb Cheesecake calories by ingredient
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Number of Servings: 16


    2, 8-oz. cream cheese blocks
    2 boxes of sugar-free jello, any flavor
    1.25 cups of boiling water
    .25 cup of lemon juice
    3 T. Splenda


Boil water and mix jello; set aside to cool slightly. Use softened cream cheese. Blend cream cheese with Splenda and lemon juice. Add cooled jello liquid. Mix with beater. Add fresh or frozen fruit if desired (be sure to add nutrition counts for the added fruit). Chill. Use 9x9" pan; cut into 16 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user KBUSCH.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    Easy and good. Can be made substituting unflavored gelatin and vanilla instead of the sugar free jello. - 4/18/10

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  • Bad
    1 of 1 people found this review helpful
    This was not good at all. Too tart couldn't taste the cream cheese - 9/22/08

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  • Good
    1 of 1 people found this review helpful
    Made this ove the weekend, tastes more like chiffon jello than a cheesecake to me, but was very satisfying for the old sweettooth!! - 4/9/08

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  • I read some comments, substituted the lemon juice for 1tsp of lime juice & it was so yummy! Definitely going to be a sweet staple here at my house! - 3/14/14

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  • Simp;y okay. First time I followed recipe to the T and couldn't taste the cream cheese at all. Next time used one flavored sf jello and one unflavored and it was a little better. Not cheesecake but definitely a low carb sweet. - 9/3/11

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