Raspberry Cheesecake (Splenda)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 352.9
  • Total Fat: 28.7 g
  • Cholesterol: 126.1 mg
  • Sodium: 225.7 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.4 g

View full nutritional breakdown of Raspberry Cheesecake (Splenda) calories by ingredient
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Cheesecake using Splenda instead of sugar. Cheesecake using Splenda instead of sugar.
Number of Servings: 12


    24 oz Cream Cheese
    1.75 serving graham cracker crumbs - 1 c. (by JDDAIRY)
    60 tsp Splenda No Calorie Sweetener
    .5 cup Sour Cream, reduced fat
    2 tsp Vanilla Extract
    3 large Egg, fresh, whole, raw
    3 cup Raspberries
    .33 cup Butter, salted


Heat oven to 350F.
Mix graham crumbs, butter and 1/4 cup splenda; press onto bottom of 9-inch springform pan.
Beat cream cheese and remaining splenda in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Top with fresh fruit.

Serving Size: Makes 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user CSTEP55.

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