Ingredients for Low Carb No Bake Cheesecake
- 16 ounces (2 packages) cream cheese
- Unflavored Gelatin
- Splenda Sugar Substitute
- 1/2 cup boiling water
- 1 teaspoon vanilla extract
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How to Make Low Carb No Bake Cheesecake
- Sprinkle 1 packet (2 teaspoons) unflavored gelatin over 1/4 cup cold water in a small bowl. Let it bloom for 5 minutes.
- In a separate small saucepan, heat 1/2 cup boiling water. Pour the boiling water over the bloomed gelatin and stir until completely dissolved.
- In a large bowl, beat 16 ounces (2 packages) cream cheese until smooth and creamy. Add 1 teaspoon vanilla extract and 1/2 cup Splenda (or your preferred sugar substitute) and beat until well combined.
- Gradually pour the dissolved gelatin mixture into the cream cheese mixture, mixing on low speed until fully incorporated. Be careful not to overmix.
- Pour the mixture into a prepared 8-inch springform pan or a similar sized dish. Cover and refrigerate for at least 4 hours, or preferably overnight, until completely set.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
5g
Fat
83g
Carbs
1g