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No Bake Lemon Cheesecake
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1/4 cup boiling water
1 small box (3 oz) lemon sugarfree gelatin
(Use Cottee's Brand for Splenda sweetened version.)
16 oz (2 8-oz packages) Philly Cream Cheese
1/2 cup granular Splenda
1/2 cup sour cream
1/4 cup heavy cream
Additional 1 cup heavy cream
Additional 1/4 cup Splenda or liquid sweetener
In small bowl, mix lemon sugarfree gelatin with boiling water until fully disolved. Set aside. In a separate large bowl, blend cream cheese with next three ingredients. Beat until very smooth. Add gelatin mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning PAM sprayed pie plate. Refrigerate 2-3 hours.
Whip additional 1 cup of heavy cream with sweetener and billow over the top of your cheesecake. If you like, sprinkle a bit of chopped walnuts or slivered almonds.
Total carbs in cheesecake: 25 Serves 10 - Carbs per serving: 2.5
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