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I measured 1.5 Tablespoons a Splenda like Scott Keith wrote and it wasn't enough. I couldn't eat it and had to throw it away. I'll try it again, but with more Splenda.

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Supanpink May 18, 2009

Good taste. I added Artisan vanilla hazlenut syrup (w/ splenda) for added flavor as well as used almond flour, butter and a couple packets of splenda for a crust. This cheesecake saved my low carb dessert desire. Oh, I'd suggest using Philadelphia cream cheese. I used a store brand on one; it wasn't as good. Thanks.

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dejeanes April 24, 2008

OK I've made this twice now. I followed the recipe exactly each time. Do heed the warnings about eating it warm. It sucks after the 2nd bite. Chilled it's awesome. I bake it in a 9" glass pie dish greased with butter. After chilled I slice it into 8 equal slices. I use regular cream cheese and 3 large eggs. Oh and BTW first time I did it I opened 25 packets of Splenda; second time I just measured 1.5 Tablespoons. Total entire pie carb for me equaled 51 which would make 8 - 6.37 carb slices without any sugars. One slice a day after dinner. Perfect to satisfy sweet needs and I still lost about 1# per day eating it. I highly reccomend this recipe for Atkins. Thanks Suzanne!

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Scott Keith February 15, 2004

This is a real treat for low carb followers! I should say though that you need to cream together the Splenda, cream cheese, and extracts BEFORE adding the eggs. If you don't, you get a lumpy mess that is hard to make creamy again. I've made it twice so far, once as written and once using just vanilla. Both were excellent. Just don't try it warm! Yuck. After it's chilled it is wonderful. Now if I can only convince DH that it's not low carb if you sit down with the whole thing and a fork! LOL Thanks! ~Lana~

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~Lana~ August 27, 2003

Loved this recipe!!! I added sugar free chocolate chips and used an almond meal crust. WOW! Nice texture...not too sweet...and easy to make also. I used 1 1/4 cups splendid and never noticed an after taste. I did not have lemon juice but will use it next time to get that tart taste that cheesecakes are known for.

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Anita B. March 15, 2014

I messed with this just a bit... I just wanted to try it, so I only used 1 block of cream cheese, 1 tsp of vanilla (I only use Watkins... if your deserts taste "off", blame cheap vanilla!) and 1/3 tsp of almond flavor (Watkins brand, also). I like eggs... so I thought "what the heck"... and I put two in. 8 packets of Splenda. <br/><br/>I think it tastes great for what it is... but get it cold.

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Sally T. January 31, 2014

It would have been perfect if not for the almond extract. The extract aside, it was great. <br/><br/>For a twist: If you like chocolate cheesecake you can melt 3 squares of unsweetened baking chocolate and mix it in with the cream cheese mixture. Works great.

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Carrotsick January 24, 2014

I really like easy low carb dessert recipes, Ive made this before from another website. so i thought id switch it up I added Heavy whipping cream, which is pointless just adds 400 calories to the whole things, taste the same with our without the whipping cream.<br/>But once I added about a half lemon squeezed in the batter and it is AMAZING this way, please add lemon to it it gives it a lemony taste, juts a little not over powering. even just a squeeze of the juice will do.<br/>Also i never measure the splenda, only do like about half cup and taste it until i like it. Happy Baking!

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Natacha S. November 11, 2013

I didn't particularly like Splenda in it. I think I will try another type of sweetner. It did satisfy my sweet tooth craving for now and it's very simple. I didn't have almond extract so I doubled vanilla. Came out flat like a pancake and I was wishin it was thicker. I guess that's cheesecake for you! ;) I will use this again and twist it up some on my own. Good recipee. Thanks

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BayInnah April 10, 2013

This was a hit as a low carb dessert last night during Super Bowl. I made it the day before so it could chill, and even the people who weren't watching what they ate snarfed this up. I did make a couple of changes to get what I thought would be a better result. I added a half cup of sour cream to the mixture to get a lighter texture, as this seemed a bit dense before baking. I also used lemon extract with the vanilla rather than the recipe, and it was great! Baked in a water bath and added about 5 minutes to cooking time. This puffed way up in the oven, but settled back into the pie plate as it cooled. Thanks for sharing a fantastic recipe!

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Queen Roachie February 04, 2013
Low-Carb Cheesecake