Prep 6 mins
Cook 30 mins
You will swear it's the real thing! I can eat this everyday without getting tired of it. High protein, very low fat and no sugar.
- preheat oven to 350f degrees.
- spoon cottage cheese into blender or food processor. Blend on high for 30 seconds. add cream cheese and blend 30 more seconds on high.
- Scrap down sides then add splenda and vanilla. then blend on medium while gradually adding eggs for 45 seconds.
- pour cheese filling into pie crust and bake for 30 minutes.
- let cool for at least 30 minutes.
- Refrigerate for at least 2 hours before serving.
- Serve plain or with any kind of berries you choose and top off with some cool whip free!
I can't believe I'm the first one to rate this WONDERFUL cheese cake!!! Far beyond exceeded my expectations. So easy to make, I followed your ingredients exactly, except that I made my own high fiber crust instead of using graham cracker. Made crust out of 1/2 cup bran buds, 1/2 cup rolled oats, 1/8 cup splenda & 1 teaspoon cinnamon. This just DOES NOT taste fat free. Rich, creamy and unbelievably filling. I agree with you Darrin, I could eat this everyday! Since it's so high in protein and low in fat I probably will. Pair this with blueberry sauce made with splenda and it's over the top! I just can't thank you enough for this OUTSTANDING recipe Darrin, it's perfect for my diet lifestyle.
I compared the calories from this one to a real cheesecake. 103 calories vs. 650 calories per slice!! Wow, this one came out amazing. I was so impressed, and it was so easy to make, I will definitely be making it again. It would have been perfect just the way the recipe says, but I added a very small amount of cinnamon and pumpkin pie spice and it was even more amazing. I didn't have much for healthy toppings, so I threw a few chocolate chips and some light chocolate syrup on top of it. Now it's a few more calories than 103. I can't wait to make this again.
I admit I was hesitant to try this but baking some meals and desserts for an elderly gentleman and trying to control sugar and fats more. I baked in pre-made individual crusts so that part was a cheat but works better for him. Anyway, I didn't have enough Splenda so used a couple splashes of Torani sugar free french vanilla syrup to make up for the half portion of Splenda I was missing. I blended it in my Nutri bullet, poured and baked last night. Tried one today and I am in awe. In fact baking more for a friend's birthday tomorrow! Because a little boring looking - as any plain cheesecake is - I put just a bit of apricot fruit-only spread on of the mini versions for my elderly gentleman and he was in heaven. Thank you very much for sharing this!