Mini Lemon Cheesecakes Lower Carb Low Sugar Food

LOW CARB LEMON CHEESECAKE

Steps:

• Boil water and dissolve lemon Jell-O.
• Mix in softened cream cheese, Splenda, and syrup.
• Beat with a mixer for about 3 minutes or until well blended and fluffy.
• Pour into a Pam sprayed pie pan, and refrigerate until firm.
• You can use other flavors of Jell-O for this.
• Strawbery and lime are also excellent.
• Top with freshly whipped cream.

LOW CARB MINI CHEESECAKES

Steps:

• Preheat oven to 325 degrees.
• Combine cream cheese, Splenda and vanilla until smooth.
• Add eggs one at a time, beating until smooth.
• Spray cupcake pan with cooking spray.
• Fill each cupcake hole 3/4 full.
• Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
• Fill jellyroll pan about half with water.
• Bake for 30 minutes.
• Let sit until cooled.
• Chill in refrigerator for about 1 hour or so.
• (I was impatient I threw one in the freezer for about 15 minutes to chill it) If you would like to freeze it, just put cool pan into freezer.
• When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.

MINI LEMON CHEESECAKES (LOWER CARB, LOW SUGAR)

Steps:

• Crush biscuits, add them to melted butter, 1 Tbsp Splenda and 1/4 Tsp mixed spice, then mix till combined.
• Divide mixture into two ramekins, press with fingers then put in fridge to chill.
• Zest and juice half the lemon (set aside th zest) put the juice in a little plastic cup and add half the gelatin leaf, leave the cup floating over boiled water, leave to dissolve, should take about 10 minutes (keep going back to the mixture to stir so the gelatin fully dissolves).
• Take the 120g of cream cheese and 90g greek yoghurt and whisk together. add lemon zest, 1/2 Tsp vanilla extract and 1/4 Tsp lemon extract, whisk again.
• When gelatin mixture is fully dissolved add 5 Tbsp of Splenda and mix till fully combined.
• Add gelatin and Splenda mixture to the cream cheese mixture and whisk until fully combined.
• Take the prepared ramekins out of the fridge then add the cheesecake filling to the biscuit base, sprinkle with lemon zest and a few biscuit crumbs and place back in the fridge to chill (Takes about 2 hours, but tastes better if left over night).