Total Time
10mins
Prep 10 mins
Cook 0 mins

Thanks to 'Wendy' from the low-carb support newsgroup for this recipe. Its very easy and good enough for non-dieters also. The only way I modified this recipe was to reduce slightly the amount of DaVinci syrup.

Ingredients Nutrition

Directions

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

I loved this recipe. It is so light and such a wonderful taste. AND EASY!!! DH wasn't impressed, but I think maybe he sliced the pieces too big, this is very rich, a little goes a long way. I read you can freeze the cheesecake in slices and take out whatever you need. I'll try that and let you know. Thank you for giving my low carb family a nice dessert.

Chill February 23, 2004