Sugar Free Fat Free Cheesecake With Almond Crust Food

LOW CARB CHEESECAKE WITH ALMOND CRUST

Low Carb Cheesecake With Almond Crust image

I've been searching for a low carb cheesecake since I've given up sugar and so, using ideas from different recipes, I came up with this one. I made it with raspberry jello and then I pureed a 1/2 pint of raspberries with some Splenda (add to your taste) and a tsp. of gelatin. Then I spread it on the cheesecake before chilling.

Provided by Mina in Toronto

Categories Cheesecake

Time 22m

Yield 1 cheesecake, 12-15 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups almond flour (crushed almonds)
4 tablespoons butter, melted
1 tablespoon sugar substitute
1 (3 ounce) box sugar-free jello, any flavour
1/2 cup boiling water
2 tablespoons sugar substitute
16 ounces low-fat cream cheese, softened
1 cup Cool Whip Lite

Steps:

Almond Crust:.
Preheat oven to 350°F.
Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
Cheesecake Filling:.
Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.

Nutrition Facts : Calories 180.2, Fat 13.5, SaturatedFat 8.7, Cholesterol 39, Sodium 379.3, Carbohydrate 7.3, Sugar 3.6, Protein 8

AMAZING LOW CAL, FAT FREE, SUGAR FREE CHEESECAKE

Amazing Low Cal, Fat Free, Sugar Free Cheesecake image

After trying ENDLESS cheesecake recipes that promised to be healthy and yummy, but ended up tasting like health food, I decided to take this project into my own hands! I've experimented with several combination and finally found the perfect recipe for a healthy cheesecake that taste EXACTLY (if not better) like the real thing. I like to make my own fiber one pie crust, but feel free to use your own recipe or buy one from the store! Enjoy!

Provided by Health Nut 101

Categories Cheesecake

Time 1h25m

Yield 1 cheesecake, 8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups plain fat-free yogurt
8 ounces fat free cream cheese
1/2 cup sugar substitute (I use Splenda)
1 (1 ounce) package sugar free fat free instant pudding mix (cheesecake flavor)

Steps:

24 hours in advance, you are going to need to make the yogurt into yocheese. Do this by placing a large strainer in a bowl. Line the strainer with a few layers of paper towels, and pour in the yogurt. Cover with plastic wrap and place in refrigerator. This will allow the whey to drain from the yogurt, making the consistency much more firm.
After 24 hours has passed, you can begin by whipping the cream cheese in a large bowl.
Stir in the sugar substitute.
Add in the instant pudding, and mix well.
Stir out the lumps either by hand or place in blender. It is important that all lump are out and batter is smooth.
Pour in pie crust and refrigerate for an hour or until firm.

Nutrition Facts : Calories 102.4, Fat 0.4, SaturatedFat 0.2, Cholesterol 4.6, Sodium 246.2, Carbohydrate 16.2, Sugar 14.7, Protein 8.2

SUGAR FREE FAT-FREE CHEESECAKE WITH ALMOND CRUST

Sugar Free Fat-Free Cheesecake With Almond Crust image

I came up with this recipe on my own. I need a cheecake fix but don't need the guilt. So here it is. Try it and tell me what you think.

Provided by soda girl

Categories Cheesecake

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces fat free cream cheese
1 cup fat-free cottage cheese
2 egg whites
1/2 cup Agave
1 teaspoon vanilla
3/4 cup sliced almonds
1 tablespoon I Can't Believe It's Not Butter® Spread
1 Splenda quick pack

Steps:

Crush almonds with food processor. Pour in truvia packet and liquid butter and smoosh down in a pie plate. Bake at 425 for 8-10 minutes.
Mix in food processor all the filling ingredients blend into a creamy mixture.
Pour on crust.
Bake at 325 for 45 minutes.
Allow to cool.

Nutrition Facts : Calories 98.3, Fat 4.8, SaturatedFat 0.6, Cholesterol 3.5, Sodium 170.7, Carbohydrate 3.8, Fiber 1, Sugar 1, Protein 9.9

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