Pecan Crust Mixed Berry Cheesecake

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 269.3

Total Fat: 15.6 g
Cholesterol: 20.0 mg
Sodium: 356.0 mg
Total Carbs: 29.8 g
Dietary Fiber: 1.7 g
Protein: 4.1 g

View full nutritional breakdown of Pecan Crust Mixed Berry Cheesecake calories by ingredient

Introduction

No Bake Pecan Crusted Mixed Berry Cheesecake No Bake Pecan Crusted Mixed Berry Cheesecake

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 8

Ingredients

8 oz Cheese--Philadelphia Cream Cheese 1/3 less fat

25 tbsp Whipped Cream, Cool Whip, Sugar Free (25 serv of 2TB each per 8 oz container)

4 serving Jello Sugar Free Fat Free Instant Cheesecake Pudding(mix only)

25 tsp Splenda No Calorie Sweetener

8 serving Diamond Pecan Pie Crust

1 cup North Carolina Berry Blend

12 tsp Splenda Brown Sugar Blend

12 tsp Splenda No Calorie Sweetener

0.25 tsp Xanthan Gum (by SRHAMM)

1 tsp Vanilla Extract

Directions

Combine first 4 ingredients mix with electric mixer until smooth and well combined. Add to pie crust and refrigerate at least 3 hours.

Combine next 3 ingredients in small sauce pan and cook on low for 20 minutes or until the berries liquify and sugar dissolves.

Turn heat to medium and add xanthan gum stirring constantly until thickened. Remove from heat and add vanilla extract and stir well. Allow berry mixture to cool, then refrigerate until ready to serve pie. Add berry mix to top of pie and enjoy.

** May add 2 tbsp of milk to cream cheese mixture if to thick.
** May use (1-tsp cornstarch) instead of xanthan gum to thicken.

Serving Size: 1/8 slice of pie

Number of Servings: 8

Recipe submitted by SparkPeople user KIWIFRUIT44.