The Frugal Gourmet's Southern Barbecue Sauce

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Splenda-Diet Sugar-Free Low-Carb Cheesecake

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I love cheesecake, but I also love being healthy. So, I was thrilled when I found this recipe for Splenda-Diet Sugar-Free Low-Carb Cheesecake. It's everything I love about cheesecake, without all the guilt!

This cheesecake is made with sugar-free graham crackers, cream cheese, eggs, and Splenda. It's baked in a springform pan and topped with a sugar-free raspberry sauce. The result is a delicious, creamy cheesecake that's perfect for a special occasion or a weeknight treat.

Ingredients:

  • 1 cup sugar-free graham cracker crumbs

  • 1/4 cup melted butter

  • 1 (8 ounce) package cream cheese, softened

  • 1/2 cup Splenda

  • 3 eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup sugar-free raspberry sauce

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.

  3. In a large bowl, beat cream cheese and Splenda until smooth. Beat in eggs one at a time, then stir in vanilla extract.

  4. Pour batter into prepared crust and bake for 45-50 minutes, or until set. Let cool completely before topping with raspberry sauce.

  5. Refrigerate for at least 4 hours before serving.

Tips:

  • For a more intense raspberry flavor, you can use fresh or frozen raspberries instead of sugar-free raspberry sauce.

  • If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to line the plate with parchment paper before adding the crust.

  • To make this cheesecake ahead of time, bake it and let it cool completely. Then, cover it and refrigerate for up to 24 hours. When you're ready to serve, let the cheesecake sit at room temperature for 30 minutes before topping with raspberry sauce.

Here is a story about the dish:

I first made this cheesecake for my husband's birthday. He's a big fan of cheesecake, but he's also trying to eat healthier. So, I was determined to find a recipe that would satisfy his sweet tooth without all the sugar.

I found this recipe online and was skeptical at first. But after trying it, I was hooked! The cheesecake is so creamy and delicious, you'd never know it's sugar-free.

My husband loved the cheesecake so much, he asked me to make it again for our anniversary. And I'm sure I'll be making it again and again for special occasions.

I hope you enjoy this recipe as much as I do!

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