Ingredients for Sugar Free Cheesecake
- Graham Cracker Pie Crust
- 16 ounces (2 packages) cream cheese
- 8 ounces sour cream
- 12 ounces whipped topping (thawed if frozen)
- 1 teaspoon vanilla extract
- Splenda Sugar Substitute
- 1/4 teaspoon salt (optional)
- Cocoa Powder
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How to Make Sugar Free Cheesecake
- Preheat oven to 350°F (175°C).
- In a stand mixer or large bowl, beat 16 ounces (2 packages) of cream cheese until smooth and creamy.
- Add 1 teaspoon of vanilla extract and 8 ounces of sour cream. Beat until well combined.
- Gently fold in 12 ounces of whipped topping (thawed if frozen).
- If adding chocolate: whisk in 1/4 teaspoon of salt and 1/2 cup of Splenda, along with 1/4 cup unsweetened cocoa powder until smooth.
- Pour the cheesecake mixture into two prepared graham cracker crusts (9-inch).
- Bake for 10 minutes. This is primarily to set the crust slightly and should not result in a browned cheesecake.
- Remove from oven and let cool completely at room temperature.
- Chill in the refrigerator for at least 24 hours to allow the cheesecake to set completely.
- Garnish and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
107g
Fat
96g
Carbs
15g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Easy No Cook Refrigerator Beginner Cook Potluck Diabetic Dinner Party Picnic Cheesecake Cheese Dietary Egg Free Free Of Something Taste Mood Sweet To Go Equipment Small Appliance Mixer Presentation Served Cold Technique
