Diabetic Fruit Topped Cheesecake Food

DIABETIC FRUIT-TOPPED CHEESECAKE

Steps:

• 1. Preheat oven to 325 degrees F. Place pecan crust on a rimmed baking sheet; set aside.
• 2. Use an electric mixer to beat softened cream cheese until smooth.
• 3. Add eggs, cream, sugar substitute and salt. Beat until well combined, then beat in the lemon juice.
• 4. Pour mixture into pecan crust. Bake 50 minutes at 325 degrees F.
• 5. Remove from oven and allow to cool on counter for 30 minutes, then place in refrigerator for at least 2 hours before serving.
• 6. Top each slice, or whole pie, with some of the fruit pie filling.
• 7. Refrigerate leftovers.

NO BAKE SUGAR FREE STRAWBERRY CHEESECAKE

Steps:

• Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.
• Press the mixture into an 8-inch pie dish. Refrigerate while making filling.
• Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary.
• Beat in pudding mix until the filling is thick and smooth.
• Spoon half of the cream cheese filling into the bottom of the graham cracker crust.
• Spread half the strawberries over the filling.
• Repeat cheesecake layer and strawberry layer.
• Chill pie in refrigerator until set and cold, at least 1 hour.