Super Simple Low Carb No Bake Cheesecake Food

SUPER SIMPLE LOW CARB NO-BAKE CHEESECAKE

Steps:

• Soften the cream cheese either by leaving it out on the counter or putting it in a microwave safe bowl and heating it gently for a minute or so. Using electric beaters, beat the cream cheese until it is nice and smooth with no lumps.
• In a separate bowl, using the same mixer, beat the cream until it is nicely whipped and stiff peaks form.
• Using a rubber spatula, scoop all the whipped cream cheese into the bowl with the whipped cream. Beat the two together until they are completely blended. Then, pour in the Splenda and beat some more.
• Voila! A yummy dessert in no time. You can either serve this immediately as a "cheesecake flavored mousse", or, you can spoon it into individual dishes and chill for a more solid product. This entire recipe is big enough to fill a 9" pie pan.
• For those of you who are further along in your low carb program, you can add raspberries or strawberries on top to make this a real treat! Enjoy!

LOW CARB NO BAKE CHEESECAKE WITH SHORTBREAD CRUST

Steps:

• Preheat oven to 400 degrees.
• For crust, mix all four ingredients until moistened.
• Press into greased pie pan or spring form pan.
• Bake for 5-10 minutes until lightly browned.
• Cool completely.
• For filling, whip heavy cream and Splenda until stiff. Set aside.
• Beat cream cheese until smooth.
• Add sour cream, vanilla, and Splenda. Mix well.
• Fold whipped cream into filling mix.
• Spread filling on top of crust.
• Chill for 4-8 hours. If filling is too soft cheesecake can be frozen.

LOW-CARB CHEESECAKE

Steps:

• Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
• Pour into a greased pie pan.
• Bake for 35 minutes at 350°F or until cracked and golden brown.

NO BAKE LOW CARB KEY LIME CHEESECAKE

Steps:

• In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.
• Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into 10 inch, or deep dish pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.
• Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.).

SUPER-EASY NO-BAKE CHEESECAKE

Steps:

• Mix softened cream cheese, sweetened condensed milk, and vanilla with an electric mixer until thouroughly blended.
• Spoon into graham cracker crust.
• Chill and serve!