Cranberry Swirl Cheesecake with SPLENDA

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 110.7
  • Total Fat: 8.8 g
  • Cholesterol: 37.8 mg
  • Sodium: 83.5 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 2.7 g

View full nutritional breakdown of Cranberry Swirl Cheesecake with SPLENDA calories by ingredient
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This is a recipe from Cooking Light that I have converted to a low-carb friendly recipe. It only has 5 grams of carbs per serving - There are 32 servings per cheesecake. This is a recipe from Cooking Light that I have converted to a low-carb friendly recipe. It only has 5 grams of carbs per serving - There are 32 servings per cheesecake.
Number of Servings: 32


    4 ounces chocolate graham crackers
    3 tablespoons canola oil
    Cooking spray

    Cranberry Swirl topping:
    1 1/2 cups fresh cranberries
    1/2 cup Splenda
    1/4 cup Chambord (rasperry liqueur - I used diAmora)
    3 tablespoons water

    1 cup Splenda
    2 - 8 oz packages of 1/3 less fat cream cheese softened
    1 - 4 oz. package of fat free cream cheese softened
    1 cup plain fat-free Greek yogurt
    2 teaspoons vanilla extract
    Dash of salt
    3 large eggs
    2 large egg whites


This is an impressive looking dessert that will work for any occasion and is really a good choice if you are on low-carb diet. It takes a little time to get it all together, but is well worth the time.
It is important to use wide heavy duty aluminum foil around the outside of the springform pan. It keep the water out of the cheesecake while you are baking it. I used two pieces of regular foil and it made a real mess.
I hope you will enjoy this cheesecake as much as my family does.


Preheat oven to 375 degrees F.
Wrap outside and bottom of a 9 inch springform pan with a double layer of heavy duty foil. Spray pan with cooking spray.
Place crackers in a food processor, process until finely ground. Drizzle with oil, pulse until combined. Press mixture into botton and 1/2 inch up the sides of prepared pan. Bake at 375 F for 8 minutes. Cool on rack.
Reduce oven to 325 degrees F.
Place cranberries, 1/2 cup of Splenda, liqueur and water in a saucepan, bring to boil. Cook 8 minutes until cranberries have popped and mixture is syrupy. Cool 20 minutes. Place mixture in food processor and process about 1 minute or until smooth.
Combine 1 cup Splenda and cheeses in a large bowl. Beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla and salt. Add whole eggs, 1 at a time, beating well after each addition.
Place 2 egg whites in a medium bowl, beat with a mixer with clean, dry beaters at high speed until soft peaks form. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filing, swirl together using the tip of a knife.
Place springform pan in a 13" x 9" metal baking pan. Add hot water to pan to a depth of 2 inches.
Bake at 325 degrees F for 50 minutes or until center of cheesecake barely moves when pan is touched.
Turn oven off. Cook cheesecake in closed over 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.

Serving Size: Makes 32 servings when made in 9 inch springform pan

Number of Servings: 32

Recipe submitted by SparkPeople user JUDYCOWAN.

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